Preheat your oven to 350 degrees. In a food processor, pulse all the nuts until finely chopped. It’s all right if there are a few large chunks left.

Place the oats in a food processor, and process until you’ve got a fine oat flour. Place this in a medium-sized bowl along with the flour, baking soda, salt, and cinnamon.

With an electric mixture (if you’re lucky) or with a whisk/brute force, beat together the butter, sugars, and vanilla extract until light and fluffy, about 3 minutes. Add eggs one at a time and beat until combined. Add the dry ingredients to the wet ingredients in 2 batches, mixing well between each batch.

Finally, add that blessed and tantalizing mixture of nuts and chocolate as well as the additional chocolate chips and mix until just combined.

For small cookies: drop 1 Tablespoon cookie dough on parchment paper lined baking sheets, then bake for 10-12 minutes, or until golden brown around the edges. For large cookies: drop 2 Tablespoons cookie dough (I used a regular ice cream scoop), and bake for 12-14 minutes. For me, the time fluctuated a bit. Watch them carefully, and remember to rotate the pan halfway through the baking time! Let cookies sit for 2 minutes before removing to a cooling rack to cool completely.