2 cups
old-fashioned rolled oats
1 ¾
cups all-purpose flour
1
teaspoon baking soda
½
teaspoon salt
½ cup
(1 stick) butter, room temperature
1 cup
(packed) golden brown sugar
½ cup
sugar
2
large eggs
1
teaspoon vanilla extract
1 cup
chopped walnuts
1
11.5-ounce package (about 2 cups) milk chocolate chips
Preheat oven to 375F. Finely grind oats in processor. Add
flour, baking soda and salt and blend 5 seconds.
Beat butter and both sugars in large bowl until well
blended.
 |
| Screw the first steps. I just started out creaming the butter and sugars and then dumped everything else in. Who wants to eat ground oats? |
Beat in eggs and vanilla. Mix in dry ingredients. Mix in walnuts and
chocolate chips.
 |
| Holy chocolate chips, Batman. |
For each cookie, form 2 rounded tablespoons dough into ball
and place on ungreased baking sheet; flatted slightly.
Bake until edges are golden brown, about 12 minutes.
Cool on sheets 5 minutes. Transfer to racks; cool completely.
My Rating: 5/5 "These may be the best cookies I've ever made. (And I went through a significant period where cookies were about all I could do.) It's the salt and the oats that do it, I think - especially if you like little twinges of salty in your sweet stuff. You won't regret trying these."
 |
| These are larger than cookies usually seem to be, but they're all the more awesome because of it. |
Bake until edges are golden brown, about 12 minutes.
 |
| YES, she said, drooling a little and hoping that nobody would notice. |
Cool on sheets 5 minutes. Transfer to racks; cool completely.
 |
| Ready for the end-of-the-semester department party! |
My Rating: 5/5 "These may be the best cookies I've ever made. (And I went through a significant period where cookies were about all I could do.) It's the salt and the oats that do it, I think - especially if you like little twinges of salty in your sweet stuff. You won't regret trying these."
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