Preheat the oven to 375°F (190°C). Place the oats in a food processor or blender and process until a coarse flour-like texture is achieved. Set aside.

In a large mixing bowl, combine the processed oats, all-purpose flour, baking soda, baking powder, and salt. Stir until well incorporated.

In a separate large mixing bowl, add the softened butter, granulated sugar, and brown sugar. Using an electric mixer, beat on medium-high speed for 5 to 7 minutes, or until the mixture becomes light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and mix until fully combined.

Gradually add the dry ingredients to the creamed butter mixture, mixing on low speed until just incorporated. Avoid overmixing to maintain a tender cookie texture.

Using a rubber spatula or wooden spoon, gently fold in the chocolate chips, grated Hershey’s chocolate, and chopped nuts until evenly distributed throughout the dough.

Roll the dough into 1-inch balls and place them 2 inches apart on an ungreased cookie sheet. Bake for 10 minutes, or until the edges are golden brown and the centers appear slightly soft.

Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack. Serve warm or at room temperature.