Cookies, while my favorite snack to eat are also my favorite dessert to bake. I aim to get the right balance between a crispy cookie that’s also moist and chewy, and these cookies are just that.
These cookies are best served fresh (duhh) but if you store them in an airtight container, they’ll be just as good the next day minus some of that fresh moistness. Understandably so, nothing ever beats warm, fresh cookies straight out of the oven.
What you will need.
Prep time: 25 minutes / Cook time: 15 minutes / Serving: 26-28 cookies
- 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 tsp of baking soda
- 2 cups of regular rolled oats
- 1 cup of semisweet chocolate chips
- approximately 1 cup of finely crushed walnuts
- 2 tsp of vanilla extract
- 1 tbsp of cinnamon
- Preheat the oven to 350 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, which is a paste-like substance. Little chunks are A-OK.
- Add in 1 tbsp of cinnamon to the crushed walnuts and set aside.
- In a large mixing bowl, cream together the room-temperature butter with the 1 cup of brown sugar and 1/2 cup of organic cane sugar. I used a spoon and slowly mixed them together to get a consistent creamy texture.
- Once you’ve gotten the desired texture, beat two eggs into the large mixing bowl.
- In a separate medium mixing bowl add together the dry ingredients-
- 1 1/2 all-purpose organic flour
- 1 tbsp of baking soda
- a pinch of salt
- Slowly pour the dry bowl into the large mixing bowl and gently fold it all together. I like to use a baking spatula to do this as it allows me to easily fold the dough without overturning it, as well as easily able to scrape the sides of the bowl.
- Add 2 cups of the rolled oats along with the 1 cup of semi-sweet chocolate chips into the large mixing bowl, still folding to blend.
- Using your (clean) fingers sprinkle the walnuts over the dough. Fold the dough a couple of more times to spread the crushed walnuts – since they are fine it won’t require much effort.
- Scoop your cookie dough onto parchment paper. I like to use an ice cream scoop as it helps me get equal, even sizes, and I can drop them right on the baking sheet without making a complete mess of my hands.
Bake for 14 minutes.
If you prefer them to be a little bit crispier, leave it in for no more than an additional two minutes. I had accidentally done this with my last batch and I can confirm they turned out just as tasty.