Chocolate Chip Walnut Cookies
Thick and chewy chocolate chip walnut cookies. Super soft, old-fashioned taste, and made with healthy ingredients!
Prep: 15 minutes
Cook: 10 minutes
Total: 8 hours
Servings: 26 cookies
Ingredients
- ½ cup old fashioned rolled oats
- 1 cup white whole wheat flour
- 6 tablespoons unsalted butter at room temperature
- ½ cup dark brown sugar, lightly packed
- ⅓ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon espresso powder (optional but delicious)
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¾ teaspoon baking soda
- ¼ teaspoon cider vinegar
- 1 large egg
- 1 cup dark chocolate chips
- ½ cup finely chopped walnuts
Instructions
- In a blender or food processor, grind oats until fine. Transfer to a small bowl, then stir together with the whole wheat flour. Set aside.
- In a large bowl, beat together the butter, brown sugar, granulated sugar, vanilla, espresso powder, cinnamon, and salt until smooth.
- Beat in the baking soda, vinegar, and egg.
- By hand, stir in the flour mixture, then the chocolate chips and walnuts, just until combined. For the best results, cover and chill in the refrigerator overnight.
- Place rack in the center of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silpat mat. Drop the dough by tablespoonfuls onto the cookie sheets, then bake for 9 minutes, until the bottoms of the cookies are barely beginning to brown. The cookies may appear underdone.
- Remove cookies from oven, let cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
Notes
- TO STORE: Leftover cookies will keep in an airtight storage container at room temperature for up to 1 week. They will lose a bit of softness but still be absolutely delicious.
- TO FREEZE: Freeze baked cookies in an airtight freezer-safe storage container or ziptop bag for up to 3 months. Thaw and enjoy as desired.
- TO MAKE IN ADVANCE: You can prepare the cookie dough in advance and freeze it for easy cookies on demand. Prepare the cookie dough, and drop it as directed onto two parchment-lined baking sheets. Freeze until solid. Transfer the frozen cookie dough balls to an airtight freezer-safe storage container or ziptop bag. Bake directly from frozen as needed, adding a few extra minutes to the baking time.
Nutrition
Serving: 1(of 26)Calories: 126kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 13mgPotassium: 74mgFiber: 1gSugar: 9gVitamin A: 91IUVitamin C: 1mgCalcium: 33mgIron: 1mg
