Ingredients: |
Ingredients: 2 cups old-fashioned rolled oats
2 cups flour
¾ tsp baking soda
½ tsp baking powder
½ tsp salt
⅛ tsp cinnamon
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
⅔ cup granulated sugar
2 eggs, at room temperature
1 tsp vanilla extract
2 cups semi-sweet chocolate chips
1 cup chopped walnuts
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Directions: |
Directions:1. In a large bowl, stir together the oats, flour, baking soda, baking powder, salt, and cinnamon.
2. In a separate bowl, blend the butter and sugars with an electric mixer until smooth, about 2 minutes. Add the eggs and continue to beat until fluffy, about 1½ minutes. Blend in the vanilla extract.
3. Using a wooden spoon, stir the dry mixture into the butter mixture, one half at a time. Mix in the chocolate chips and walnuts. Refrigerate the dough for 1-2 hours.
4. Heat the oven to 350º. Line a large, preferably light-colored baking sheet with aluminum foil, then grease the foil.
5. Using a scant ¼ cup per cookie, shape the dough into balls and place them on the sheet about 2 inches apart.
6. Use your fingertips to flatten each ball to ⅓ inch thick. Bake the cookies on the center oven rack for 13-14 minutes, turning the sheet about halfway through. When they're done, the cookies should be very lightly browned and still look moist. Don't over bake them.
7. Cool the cookies on the baking sheet for 2-3 minutes, then transfer them to a wire rack. |
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