OATMEAL WALNUT CHOCOLATE CHIP COOKIES RECIPES
OATMEAL, CHOCOLATE CHIP & WALNUT COOKIES RECIPE - FOOD.COM
If you're crazy about chocolate and nuts, then you'll love these cookies. They're perfect for autumn baking and they'll make your house smell heavenly. You'll find that they are just the right amount of sweet.
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 4 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- Cream together sugars and butter.
- Add in eggs and vanilla extract until mixed.
- In a separate bowl combine all other dry ingredients (except chips and nuts) and add to the creamed mixture.
- Once ingredients are combined, add chips and nuts and mix well. Scoop heaping tablespoon of mixture onto an ungreased cookie sheet. Bake 14 minutes.
- Let cool for 5 minutes before serving. Great served warm. Enjoy!
Nutrition Facts : Calories 1518.1, FatContent 72.8, SaturatedFatContent 36, CholesterolContent 227.8, SodiumContent 994.5, CarbohydrateContent 196.2, FiberContent 15.9, SugarContent 90.2, ProteinContent 29.8
OATMEAL CHOCOLATE CHIP WALNUT COOKIES - FRESH APRIL FLOURS
Soft and chewy oatmeal cookies fully loaded with chocolate chips and walnuts.
Provided by Lynn April
Total Time 73 minutes
Prep Time 60 minutes
Cook Time 13 minutes
Yield 30
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In a medium size bowl with a hand mixer, or a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until smooth. Add the eggs and beat on high until combined. Scrape sides and bottom of bowl as needed. Add the vanilla and molasses and beat on high again until completely combined.
- Pour the dry ingredients into the wet ingredients and mix well on low until combined. With the mixer still on low, add oats, chocolate chips, and walnuts and stir until everything is evenly dispersed. Cover the dough tightly then chill the dough in the refrigerator for at least 45 minutes or up to 2 days. If chilling for longer than an hour, allow dough to sit at room temperature for at least 20 minutes before rolling and baking.
- When you are ready to bake the cookies, preheat oven to 350ºF (177ºC). Line 2 large baking sheets with parchment or silicone baking mats and set aside.
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), scoop dough into your hand and roll into a ball or drop scoops of dough onto the prepared baking sheet. Bake cookies for 10-12 minutes or until edges just begin to brown. Remove from oven and allow to rest on baking sheet for at least 3 minutes. Cookies may look underdone, but will "set" as they cool on baking sheets. Cookies stay fresh covered at room temperature up to 5 days. Baked cookies freeze well, as does unbaked rolled dough (up to 2 months). Do not thaw and add an extra minute to baking time.
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