Oatmeal is good for you, right? So these Oatmeal Cookies with Dark Chocolate & Walnuts are really really good for you……
Okay maybe not – but these cookies are swoonworthy – and definitely packed with flavor. I like that they use old-fashioned oats – I think they hold up better, they don’t “dissolve” into the cookie – which means a better oatmeal-cookie-texture.
Use semi-sweet chips if you prefer, but I’m a dark chocolate fan for sure. They get a little crunchy and a little soft – great for lunchboxes, holiday gifts or dunking…or all three. I have a 3/4″ cookie scoop, and although it’s technically a uni-tasker – its a must-have in my kitchen. Using teaspoons to put cookies on a tray is old-school – and it works fine, but I never had look ending up with uniform size cookies.
I hope you like these – they’re so much better than oatmeal raisin cookies – which are gross – and just one reason to have trust issues. Raisins are ick.
- 1 C Butter, softened
- 1 C Brown Sugar
- 1/2 C White Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 1 1/2 C All-Purpose Flour
- 1 tsp Cinnamon
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- pinch Salt
- 3 C Old Fashioned Oats
- 3/4 C. Dark Chocolate Chips
- 1/2 C. Chopped Walnuts
- Move racks to middle of oven & preheat 375, line 2 baking sheets with parchment.
- Beat butter, brown sugar, white sugar together until creamy - then beat in eggs and vanilla.
- Sift the flour, cinnamon, soda, powder and salt together, mix into the wet mixture but don't over mix
- Fold in oats 1/2 C at a time until evenly mixed, then fold in chocolate chips and nuts.
- Use your 1/2 to 3/4" cookie scoop (or 2 teaspoons) to drop spoonfuls onto your parchment lined sheets.
- Bake for 10 minutes, then swap trays, top to bottom and bottom to top, then bake for 4-5 more minutes.
- Cool on newspaper and then store in a sealed container or zip bag.