Oatmeal -Walnut Chocolate Chip Cookies


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I love me a good chocolate chip cookie. For a long time I did not like oatmeal in my cookies, or nuts, or anything except cookie and chocolate. A purist, if you will. But then this spring I stayed a few nights at a DoubleTree. Funny story, I never actually got one of the cookies while I was staying there, but after I complained about it in a review online, the manager sent me a tin of six cookies. Anyway, the cookie changed my life. A whole new world of cookies with Things has been opened for me. In honor of this momentuous occasion, I present to you an oatmeal-walnut chocolate chip cookie.

A few notes on this recipe. When I scoop cookies into an icecream scoop I gently press the bottom before clicking them out. (Is that a term, what is the proper term for that? who cares!) I don’t like my walnuts in big chucks. So I buy the walnut crumbles and pulse it once or twice in the blender before adding it to the dry mix. Mini chocolate chips work really well in this, I didnt have any on hand today and I wanted cookies, so they got big ones. I like mixing milk and dark chocolate chips in my recipes. It’s fancy, and delicious. Who doesn’t love a fancy and delicious cookie?!

Oatmeal -Walnut Chocolate Chip Cookies
Print Recipe
Servings
24 cookies
Servings
24 cookies
Oatmeal -Walnut Chocolate Chip Cookies
Print Recipe
Servings
24 cookies
Servings
24 cookies
Ingredients
Servings: cookies
Instructions
  1. In a blender, pulse the oats until they're fine. Doesn't need to be quite flour-consistency but we're not looking for whole oats.
  2. Mix the flour, oats, baking soda and cinnamon in a bowl and set aside.
  3. Cream the butter and sugars with the lemon juice. Add the eggs one at a time. Do not over mix!
  4. Fold the dry mix into the creamed butter, being careful not to mix too much.
  5. With your hands, mix in the chocolate chips and walnuts until combined.
  6. Using an ice cream scoop, spoon out onto a lined baking sheet and freeze overnight (minimum 3 hours).
  7. Bake at 350F for 15 minutes, making sure to leave about 2 - 2 1/2 inches between cookies.
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