Author Notes
A cookie that eats like breakfast. Crisp, soft and a little thick with oatmeal, chocolate chips and walnuts—they're better if you let them chill before baking, but tastes just as good from bowl to oven. These freeze well too and are great to give as a gift so your host can bake them off whenever they want a few cookies for breakfast....or whenever. —Laurie
Ingredients
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1 cup
dark brown sugar
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1/2 cup
white sugar
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1 cup
unsalted butter, cold and cubed
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2
large eggs
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1 teaspoon
vanilla
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2 1/4 cups
AP flour
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1 teaspoon
baking soda
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1 teaspoon
kosher salt
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1 tablespoon
cornstarch
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1 cup
oatmeal (not quick cooking)
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1 cup
chocolate chips
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1 cup
walnuts, roughly chopped
Directions
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Beat butter and sugars with an electric mixer until combined. Add eggs and vanilla and mix until blended.
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Sift in dry ingredients and mix with mixer until blended (will be thick)
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Stir in oatmeal, nuts and chocolate chips. Dough will be stiff.
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Scoop up golf ball size spoonfuls of dough and roll gently between palms. Put on parchment lined sheet pans and chill for one hour. Preheat oven to 375º and bake for approximately 15 minutes until lightly browned. Transfer to wire racks — they'll set up as they cool..
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Note: This dough freezes really well. Shape into balls and freeze on a sheet pan, then put in a plastic bag in freezer for up to a month or so. When ready to use, no need to defrost. Just pop on a cookie sheet and bake per instructions.
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