Best Oatmeal Chocolate Chip Walnut Cookies

Posted by alannak on Feb 04 2008 | Dessert

Sometimes, I feel slightly guilty blogging recipes that definitely are not mine. But then I remember that they are so wonderful that they deserve to be shared, and I don’t feel so badly. For example, for our superbowl party, we wanted classically delicious cookies and brownies for dessert. I turned immediately to Baking Bites, my go-to site for all baked goods. The site offered a recipe for the Best Oatmeal Chocolate Chip cookies that I couldn’t refuse.

As promised, these cookies came out beautifully. Like all chocolate chip cookies, they spread out a lot, so on the second and third batches we scooped the dough high and left a significant amount of space between cookies. Despite our efforts, we still had a few conjoined twin cookies. Additionally, we only wanted about half of the cookies to have walnuts, and found that the batches that we cooked sans-walnuts turned out a bit flatter than we would have liked. They were perfect, however, when we added in the nuts. We served these with brownies for dessert at our Super Bowl Party (one day we may get around to posting the rest of the meal), and they were quickly consumed.

Ingredients:
1 cup butter, room temperature
1 cup sugar
1 cup brown sugar
2 large eggs
2 tbsp milk
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 1/2 cups rolled oats
2 cups chocolate chips
1 cup walnuts

Instructions:
Preheat the oven to 350, and cover a baking sheet with parchment paper. In a large bowl, cream together butter and the sugars. Beat in eggs one at a time, followed by milk and vanilla. In a medium bowl, stir together flour, baking soda, baking powder and salt. Gradually add the flour mixture to the sugar mixture, then stir in oats, chocolate chips and walnuts by hand. If you want, chill dough for 30 minutes before serving. Drop 1-inh dough onto the cookie sheet, placing about 1 1/2 inches apart. Bake at 350F for 10-13 minutes, until light golden brown around edges. Cool for a few minutes on the cookie sheet before removing.

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