Get ready to experience cookie perfection that will transport you straight to dessert heaven! These aren't just ordinary cookies – they're a magical blend of chewy oats, rich chocolate chips, and crunchy walnuts that will make your taste buds dance with joy. Imagine pulling fresh, warm cookies out of the oven, with a golden-brown exterior and a soft, melt-in-your-mouth center that promises pure culinary bliss. Whether you're a baking novice or a seasoned pro, this recipe is your ticket to becoming an instant cookie superstar!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup chocolate chips
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Fold in the rolled oats, chocolate chips, and chopped walnuts using a wooden spoon or spatula until evenly distributed throughout the dough.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Always use room temperature butter and eggs for the smoothest, most consistent dough.
- Don't overmix the batter – mix just until ingredients are combined to keep cookies tender.
- Use a cookie scoop or tablespoon for uniform cookie sizes to ensure even baking.
- Leave enough space between cookies on the baking sheet (about 2 inches) to prevent them from merging.
- For extra flavor, try toasting the walnuts before adding them to the dough.
- Check cookies at the 10-minute mark – they should look slightly underbaked, as they'll continue cooking on the hot baking sheet.
- Let cookies cool completely before storing to maintain their perfect texture.
- For maximum freshness, store in an airtight container and enjoy within 5 days.
- Pro tip: Freeze some dough balls for quick, fresh cookies anytime!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 28g
Protein: 4g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 35mg
