This is a recipe I made with my sister many years ago. The key is grinding the oats, nuts, and some of the chocolate: http://cooking.nytimes.com/recipes/9465-the-250-cookie-recipe (Jan. 2017)
Note: The recipe calls for 2 ½ cups rolled oats, but due to our pantry, we substituted ½ cup quick-cook barley for ½ cup oats.
Cooking Adventures 