Oatmeal Cookies with Dark Chocolate & Walnuts

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.

Oatmeal Cookies with Dark Chocolate & Walnuts
Yields 5
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 C Butter, softened
  2. 1 C Brown Sugar
  3. 1/2 C White Sugar
  4. 2 Eggs
  5. 1 tsp Vanilla Extract
  6. 1 1/2 C All-Purpose Flour
  7. 1 tsp Cinnamon
  8. 1 tsp Baking Powder
  9. 1 tsp Baking Soda
  10. pinch Salt
  11. 3 C Old Fashioned Oats
  12. 3/4 C. Dark Chocolate Chips
  13. 1/2 C. Chopped Walnuts
Instructions
  1. Move racks to middle of oven & preheat 375, line 2 baking sheets with parchment.
  2. Beat butter, brown sugar, white sugar together until creamy - then beat in eggs and vanilla.
  3. Sift the flour, cinnamon, soda, powder and salt together, mix into the wet mixture but don't over mix
  4. Fold in oats 1/2 C at a time until evenly mixed, then fold in chocolate chips and nuts.
  5. Use your 1/2 to 3/4" cookie scoop (or 2 teaspoons) to drop spoonfuls onto your parchment lined sheets.
  6. Bake for 10 minutes, then swap trays, top to bottom and bottom to top, then bake for 4-5 more minutes.
  7. Cool on newspaper and then store in a sealed container or zip bag.
Looks Like Homemade http://lookslikehomemade.com/

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