Impressive stack of cookies, no?
Oh, and they are super tasty, too.
Moist and chewy with big chunks of chocolate and walnuts in every bite.
I made these this past weekend and have been taking one in my lunch bag to work each day this week. I save it for the afternoon– just before the four o’clock slump kicks in.
These have made my afternoons a little bit brighter and a little less slumpier.
Chocolate Chunk Oatmeal Cookies
adapted from Epicurious.com
Makes 3 dozen smallish cookies or
12-16 giant cookies. I like my cookies giant.
1 and 1/2 cups quick-cooking rolled oats
1 and 1/4 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 stick butter (1/4 pound), softened
3/4 cup sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1/4 cup milk ( I used 2%)
1 cup chocolate chunks or chips
1 cup chopped walnuts
Preheat oven to 350 degrees. Lightly spray two cookie sheets with cooking spray.
In a large bowl combine the oats, flour, baking powder, baking soda, and salt. In another large bowl cream the two sugars and butter together until smooth and creamy. Add in the vanilla and eggs and continue to mix until the ingredients are well combined. With the mixer on low, add in the dry ingredients along with the milk. Mix until a stiff dough forms and then fold in the chocolate and nuts.
If you want small cookies, drop about a tablespoon of the cookie dough onto the cookie sheet and bake for 10-14 minutes. For larger cookies drop two heaping tablespoons, leaving about an inch or so in between each cookie. Bake the larger cookies for 15-20 minutes, or until the edges are brown and the middle is slightly puffy. Remove from the oven and allow to cool on a wire rack. Store in an airtight container.