Cookies are my favorite snack. I can eat a lot of cookies in one sitting, it’s always been an infamous talent of mine. I do my best to always cook my baked goods at home so that I know exactly what is going into my food, and furthermore my body.
Cookies are undoubtedly my favorite thing to bake despite how pesky they can be at times. I strive to get the right balance between a crispy cookie that’s also moist and chewy. I came upon this recipe and tweaked it to make it my own.
They are best fresh as they are moist, making them chewy on the inside and crunchy on the outside. Store them in an airtight container and they’ll be just as good the next day with a little less moistness. Understandably so, nothing ever beats warm, fresh cookies straight out of the oven.
What you will need.
Makes approx 26-28 cookies – 25 mins to prep & 15 mins to cook
- 1 cup of unsalted butter (room temperature)
- 1 cup brown sugar
- 1/2 cup of organic cane sugar
- 2 eggs
- 1 1/2 cup of all purpose organic flour unbleached
- pinch of salt
- 1/2 tbsp of baking soda
- 2 cups of regular rolled oats
- 1 cup of semisweet chocolate chips
- approximately 1 cup of finely crushed walnuts
- 2 tbsp of vanilla extract
- 1 tbsp of cinnamon
- Preheat your oven to 345 degrees F.
- Crush your walnuts so they’re prepped and ready to go. The easiest way to do this is by using a coffee grinder or a NutriBullet and pulsing it four or five times.
- However, if you’re like me and own neither, you can use your blender and select the “crush ice” mode. Play close attention when doing either of these methods because if you overdo it you’ll end up with nut butter, a paste-like substance that isn’t good for baking. Don’t fear big chunks as it will add flavor to your cookies.
- Add in 1 tbsp of cinnamon to the crushed walnuts and set them to the side.
- In a large mixing bowl, cream together your room-temperature butter with the 1 cup of brown sugar and 1/2 cup of organic cane sugar. I used a spoon to slowly do this and get a consistent creamy texture.
- Once creamed together, beat in the two eggs.
- In a separate medium mixing bowl add your dry ingredients- 1 1/2 all purpose organic flour, 1 tbsp of baking soda and a pinch of salt.
- Slowly pour the dry bowl into the large mixing bowl, gently folding it all together. I like to use a baking spatula to do this as it allows me to mix it as well as scraping the sides.
- Add 2 cups of the rolled oats along with the 1 cup of semi-sweet chocolate chips into the large mixing bowl, again gently folding all together.
- Using your (clean) fingers sprinkle the walnuts over the dough and gently fold in a couple of times since the walnuts are crushed it won’t take much effort.
- Scoop your cookie dough onto parchment paper, I like to use an ice cream scoop as it helps me get even sizes and I can drop them right on the baking sheet.
Bake for approximately fifteen minutes.
If you prefer them to be a little bit crispier, leave it in for no more than two minutes longer. I accidentally did this with my last batch and I can confirm they still turned out great.