Preheat oven to 375 degrees F. For easiest removal of cookies, use a parchment lined sheet.

In a very large bowl, cream together butter, white sugar, and brown sugar. Beat in eggs and vanilla. Set aside.

Mix together flour, baking powder, baking soda. Fold this into butter mixture.

Add to this the oatmeal and mix, then the chocolate chips, Heath bits and nuts (if using nuts) and mix together. This completely fills my stand mixer bowl. I’ll generally work in the oatmeal then stir in the chips and Heath bits by hand.

Make large cookies (I use 1/3 cup scoop and leave plenty of space, about six cookies to a tray) and bake in a preheated 375° oven for 8-10 minutes (note: it is best to under bake a little). Remove from oven when the edges have started to brown, then let the cookies sit on the hot sheet for a few minutes to firm up.

Notes:

• Dough may be refrigerated, but cookies are really at their best if made right after mixing.
• Dough may be frozen. Scoop and form balls of dough, place on a parchment-lined sheet and freeze. Then remove to a ziploc bag.
• If refrigerated or frozen, you may wish to slightly squish the cookies partway through the baking. It’s up to you. Squishing them will make them less round but also less “cake=like.”