Whenever I start looking for a sweet bite, I usually turn to cookies. They’re easy, quick and portable. Plus, I can normally freeze most of them so that I don’t eat them all at one time! Or, I can pack up several and spread them out to neighbors and friends which usually makes me a pretty popular person to have around.
These oatmeal, chocolate chip and walnut cookies are a favorite at our house. There’s just enough chocolate in them to give that “one little chocolaty bite” we’re craving, and the addition of the toasted walnuts satisfies that nutty crunchiness I desire and am often looking for in a dessert.
They’re old-fashioned and comfortable. There’s a delicious reason these cookies have been around for a very long time.
Doesn’t the addition of the oatmeal make them healthy for you? Just say. “yes.”
Oatmeal, Chocolate Chip and Walnut Cookies
1 cup unsalted butter
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 eggs
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
2 cups old-fashioned rolled oats
12 oz. dark or bittersweet chocolate chips
1 cup walnuts, toasted and chopped
Position two racks near the middle of the oven and preheat oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl, using an electric mixer, beat the butter, granulated sugar and brown sugar on medium speed until creamy.
Add the eggs and vanilla and beat until smooth.
Soft together the flour, baking soda and salt. Reduce the speed to low, add the flour mixture to the butter mixture and beat until smooth.
Stir in the oatmeal, chocolate chips and walnuts.
Measure out rounded tablespoonfuls of the dough and place 1 1/2 inches apart on the baking sheets, baking two sheets at a time. Switch the position of the baking sheets about halfway through through the baking time for even browning. Bake until the cookies are golden brown, 10 to 12 minutes.
Transfer the cookies to wire racks and let cool completely. Makes about 60 cookies. These freeze quite well which makes them an excellent cookie to have on hand in the freezer for those neighbors and kiddos who drop by occasionally.
Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas, 2006
