2 (1 ounce) squares semisweet chocolate, chopped
2 1/2 cups rolled oats
2 1/2 cups all-purpose flour
2 (2 ounce) packages unsweetened chocolate flavored Jell-O mix
1 cup buttermilk
1/2 cup unsalted butter
1 1/2 teaspoons ground cinnamon
2/3 cup confectioners' sugar
2 eggs
2 teaspoons distilled white vinegar
1/2 cup chopped walnuts
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
In a medium bowl, stir together 1/2 cup semisweet chocolate chips and 1 cup buttermilk. Combine the melted chocolate, softened, in a medium bowl and the buttermilk mixture in a small bowl. Stir until the chocolate is smooth and creamy. Set aside.
In a small saucepan combine the butter, cinnamon and 2/3 cup confectioners' sugar. Heat over medium heat, stirring constantly until smooth. Stir in the eggs, one at a time, until well blended. Stir in the vanilla and sliced walnuts. Drop by heaping spoonfuls onto the prepared cookie sheet, then carefully remove from the baking sheet.
Bake for 15 to 20 minutes in the preheated oven, or until firm. Cool on wire racks. When cookies are done, keep them covered with waxed paper.