How to Make Chocolate Chip Walnut Oatmeal Cookie Recipe (Top Tips for Chewy Cookies)

How to Make Chocolate Chip Walnut Oatmeal Cookie Recipe (Top Tips for Chewy Cookies)
How to Make Chocolate Chip Walnut Oatmeal Cookie Recipe (Top Tips for Chewy Cookies)

Okay, let’s talk about something I did in the kitchen the other day – baking some chocolate chip walnut oatmeal cookies. You know, the kind that are chewy, a bit crispy on the edges, and just packed with goodness? Yeah, those ones.

So, I got this craving, right? And I thought, “Why not? Let’s make some cookies.” I pulled out my favorite mixing bowls – one big one for the dry stuff and a medium one for the wet. Teamwork makes the dream work, even with bowls. I started by creaming together the butter and sugars. I used both brown and white sugar because that’s how you get that perfect chewiness and a little bit of that molasses-y flavor. I beat them together until they were all fluffy and friends with each other.

Next, I cracked in a couple of eggs, one at a time. I always do it one at a time, makes sure they get mixed in well, you know? And then a splash of vanilla extract. The real stuff, not that imitation junk. Makes a difference, trust me.

How to Make Chocolate Chip Walnut Oatmeal Cookie Recipe (Top Tips for Chewy Cookies)

In the other bowl, I whisked together the dry ingredients: flour, oats, baking soda, a pinch of salt. Just the usual suspects for cookies. The oats, though, I like to use the old-fashioned kind, not the quick-cooking ones. Gives the cookies more texture, more bite.

Then, it was time to combine the wet and dry. I did it slowly, a little at a time. You don’t want to overmix it. Nobody likes tough cookies. Once it was all combined, I stirred in the good stuff: a whole bunch of chocolate chips and chopped walnuts. I mean, you can’t skimp on these, right?

Now, the dough was ready. I scooped out spoonfuls onto a baking sheet. I didn’t bother with parchment paper, just greased the sheet a little. I made sure to give them some space to spread out while baking.

  • Preheat the oven, 350 degrees. It has to be hot enough.
  • Pop the cookies in, bake for about 10-12 minutes. Keep an eye on them, you are looking for golden brown edges.
  • Take them out, let them cool on the sheet for a few minutes before moving them to a wire rack.

And then, the best part: eating them! Warm, gooey, with the chocolate all melty and the nuts adding that perfect crunch. Seriously, these cookies didn’t stand a chance. They were gone in a flash.

So, yeah, that’s my little cookie adventure. Nothing fancy, just a good old-fashioned recipe that always hits the spot. It is not too hard and fun to make, try it and tell me how it goes, really.

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