Double Chocolate Sprinkle Cookies
 
2 cups butter or margarine, softened
2 cups sugar
2 cups brown sugar, packed
4 eggs
2 tsp. vanilla extract
5 cups old fashioned oats
4 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
4 cups (24 ounces) semisweet chocolate chips
3 cups chopped walnuts (opt)
2 cups chocolate sprinkles

In a large mixing bowl, cream the butter and the sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Place the oats in a blender or food processor; cover and process until finely ground.

Combine oats, flour, baking soda, baking powder and salt; gradually add to creamed mixture. Transfer to a larger bowl if necessary.

Stir in chocolate chips, walnuts and sprinkles. Roll into 1 1/2 inch balls. Place 2 in. apart on ungreased baking sheets. Flatten with a glass.

Bake at 350*F. for 12-14 minutes or until golden brown. Remove to wore racks and to cool.

Yield: about 9 dozen