Luckily my husband totally supports my desire to constantly try new cookie recipes as we search for some of the best! He is probably an ever tougher judge then me since he wants the perfect softness and is a traditionalist when it comes to ingredients.
These are definitely in our short list of current favorites. We made a bunch and totally intended to deliver them to people and of course, failed miserably--very typical of us. This always upsets me because 1. Jason and I proceed to eat way too many cookies if they are in the house 2. Inevitably, we can't eat ALL of them, so we end up throwing cookies away and I hate wasting food-particularly cookies!
So don't be like me. Make these. Eat a few. Deliver the rest. Rest easy. Guilt free from eating 7.25 cookies.
Happy Weekend everyone! I am visiting two of my favorite girlies in Boston this weekend but I will be back again on Tuesday!
2 cups old-fashioned rolled oats
2 cups flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/8 teaspoon cinnamon
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
2/3 cup granulated sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1/2 cup chopped walnuts
In a large bowl, stir together the oats, flour, baking soda, baking powder, salt, and cinnamon.
In a separate bowl, blend the butter and sugars with a mixer until smooth, about 2 minutes. Add the eggs and continue to beat until fluffy, about 1-1/2 minutes. Blend in the vanilla extract.
Using a wooden spoon, stir the dry mixture into the butter mixture one half at a time. Mix in the chocolate chips and walnuts. Refrigerate the dough for 1 to 2 hours. This is crucial! It helps the dough stay together better for when shaping into balls.
Heat the oven to 350 degrees. Line a large, preferably light-colored baking sheet with aluminum foil, then grease the foil.Using a scant 1/4 cup per cookie (for me this was almost the full ice cream scoop size), shape the dough into balls and place them on the sheet about 2 inches apart.
Use your fingertips (or the bottom of a glass coated in flour) to flatten each ball to 1/3 inch thick.
Bake the cookies on the center oven rack for 13 to 14 minutes, turning the sheet about halfway through. When they're done, the cookies should be very lightly browned and still look moist. Don't overbake them.
Cool the cookies on the baking sheet for 2 to 3 minutes, then transfer them to a wire rack.
Best served warm with a big glass of milk!