Chocolate Chip Cookies With Sprinkles

A friend of a friend gave me this recipe, so I am not sure where she got it from. This recipe makes a lot of cookies, and it is great when you are baking for a huge crowd. This cookie does not spread much making it thick and has a mouth load of chocolate (from the sprinkles and chocolate chips). I have left out the sprinkles and they still taste just as good. Since the batter comes out rather thick it is advisable to use a heavy duty stand mixer.

• Ready In: 35 mins
• Serves: 50-60
• Yields: 9 dozen cookies

Ingredients

• 2  cups butter or 2  cups margarine, softened
• 2  cups sugar
• 2  cups  packed brown sugar
• 4  eggs
• 2  teaspoons vanilla extract
• 5  cups old fashioned oats
• 4  cups all-purpose flour
• 2  teaspoons baking soda
• 2  teaspoons baking powder
• 1  teaspoon salt
• 4  cups  semi-sweet chocolate chips
• 3  cups  chopped walnuts
• 2  cups  chocolate sprinkles

Directions

1. Pre-heat oven to 350 degrees.
2. In a large bowl, beat the butter and sugars. Add eggs, one at a time, beating well after each addition. Add vanilla.
3. In a food processor place the oats and process until finely ground.
4. Combine oats, flour, baking soda, baking powder and salt; gradually add to creamed mixture.
5. Stir chocolate chips, nuts and sprinkles.
6. Roll into 1-1/2 inch balls and place on ungreased baking sheet. Flatten out slightly with a glass.
7. Bake for 12-14 minutes or until golden brown. Remove and let cool on wire racks.