I enjoy cookies that include oatmeal because, they are much heartier. They also have an amazing texture that cookies made with only flour lack. Traditional oatmeal-raisin cookies are amazing (one of my favorite, actually!), but oatmeal chocolate chip is such a treat. I prefer large semi-sweet chocolate chunks, but these can be made with milk chocolate chips, white chocolate chips, dark chocolate chips, etc. Have I said the word chocolate enough yet? Just to be safe: Chocolate. Chocolate. Chocolate. Yeah. That oughta do it.
Grey and I are leaving for Sonoma tomorrow, so we have been busy catching up on laundry, and getting the house ready for our departure. Tomorrow before we leave, I will be running in a 5k, hosted by a local school here in town. It is my first race back, since I’ve started training again. I’m so excited!! I hope you enjoy this recipe for oatmeal chocolate chip cookies…with walnuts!
Start by combining all flour, baking powder, baking soda, salt, cinnamon, and all-spice in a medium mixing bowl.
Next, in a large bowl combine butter, brown sugar, and granulated sugar.
Mix until smooth.
Mix in egg, vanilla, and milk until completely combined.
Slowly stir in flour mixture, making sure not to over-mix! …that is what makes hard, crunchy cookies…that’s cool if your into that kind of a cookie, but I like mine to be soft and chewy. 🙂 Next add the oats, chocolate chips, and walnuts, gently toss to combine. Don’t over-mix! Got it?! This is important!
Make sure, everything is combined…and silky…and gooey… and everything that raw cookie dough is supposed to be…(so-dang-good-I want-to-eat-the-whole-bowl-even-if-it-is-somewhat-dangerous.)
Next, scoop tablespoon size drops of dough onto cookie sheets. Bake 10 to 15 minutes, or until lightly golden brown around the edges. Place on a cooling rack, and let cool completely….keep in mind that cookies continue to cook even after you take them out of the oven. I like to take mine out of the oven, about 1-2 minutes before they are actually “done,” so they stay soft. Store in an air-tight container.
So…what did we take away from this cookie making adventure? Two very important rules that should be written into every cookie recipe, in my completely unqualified opinion…
To make chewy, soft cookies:
1. DON’T over-mix the dough!!!
2. DON’T over bake!!!
1 ½ cup all-purpose flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
½ tsp ground allspice
1 ½ cups butter, softened.
¾ cups packed brown sugar
1/3 cup granulated sugar
1 tsp vanilla extract
2 TBS milk
1 ½ cups chocolate chips
1 cup chopped walnuts
1 cup rolled oats
Preheat oven to 375 degrees fahrenheit. Combine flour, baking powder, baking soda, salt, cinnamon, and all-spice in a medium bowl. Set aside. In a large bowl combine butter, brown sugar, and granulated sugar until smooth. Whisk in egg and milk. Stir in flour and mix until completely combined. Add chocolate chips, walnuts, and oats. Stir lightly, being sure not to over mix. Scoop tablespoon size drops of dough onto cookie sheets. Bake 10 to 15 minutes, or until lightly golden brown around the edges. Place on a cooling rack, and let cool completely. Store in an air-tight container.
*The key to yummy chewy cookies is to not let them cook too long. Keep in mind that the cookies continue to back even after you take them off of the cookie sheet.
Serving Suggestions: Serve with organic whole milk. Share with family and friends
Hope you have a make-delicious-cookies-kind-of-day
Love, Grey and Brianna.