TURNDOWN COOKIES 

1 1/2 cups old-fashioned rolled oats 
1 cup bleached all-purpose flour 
1/2 teaspoon baking powder 
1/2 teaspoon baking soda 
1/4 teaspoon salt 
1/2 cup granulated sugar 
1/2 cup packed light brown sugar
1 stick unsalted butter (do NOT soften) 
1 large egg
1 teaspoon vanilla extract
12 ounce package chocolate chips
3/4 cup chopped nuts

Directions
Preheat oven to 375 degrees.
Place oats in a food processor or blender
and grind into a fine powder.
In a medium bowl, combine ground oats, flour,
baking powder, baking soda and salt.
Mix thoroughlly, set aside. 
In a large bowl using an electric mixer,
combine sugars on medium speed until blended
to a uniform color.
Add well chilled butter in 1 inch chunks and mix
at low speed until butter is broken up.
Then mix at medium speed until creamed.
Do not overbeat or butter will break down.
Add egg and vanilla, mix at medium speed until blended.
Add dry ingredients and mix on low speed until batter
has formed a light dusting of unbleached flour.
Add chocolate chips and nuts. Mix by hand with a spoon
until blended.
Drop batter by rounded tablespoons onto
ungreased baking sheet, spacing about 2 1/2 inches apart.
Flatten slightly with a spoon.
Keep batter well chilled between batches.
Place in upper third of oven and bake 8 to 10 minutes
or until tinged with brown.
Do not over bake.
Reverse baking sheets from front to back halfway through baking to ensure even browning.
Allow cookies to stand on baking sheet for 3 minutes
before transferring to a wire rack to cool.
Allow baking sheets to cool between batches.
Makes about 2 dozen large cookies.