Who doesn’t love chocolate chip cookies? Especially when you add oatmeal and nuts! This recipe is adapted from chewy, gooey, crispy, crunchy by Alice Merdrich. The original recipe had raisins instead of chocolate chips, if chocolates not your thing, I guess they would be ok, but I prefer chocolate chips and lots of nuts. These are especially good with coconut too, just swap out half the nuts for coconut.
2 c rolled oats
1/4 c water
2 sticks of butter, melted
3/4 c brown sugar
1/4 c granulated sugar
1/2 c whole wheat flour
3/4 c all purpose flour
1/2 tsp baking soda
1 tsp grated nutmeg
1 tsp ground cinnamon
1 tsp vanilla extract
1/2 tsp salt
1 cup chopped nuts
1 cup chocolate chips
In a small bowl, combine oats and water.
In a medium bowl combine flours, baking soda, cinnamon, and nutmeg with a whisk.
Melt butter, I do it in the micro at 50% power in 30 second intervals.
Add sugars, vanilla and soda to melted butter stir to combine. Add egg and stir briskly.
Combine flour and egg mixture. Stir in oatmeal, chips and nuts.
Cover and refrigerate overnight.
Preheat oven to 350
Scoop 1 – 2 TBSP of dough onto cookie sheet, I line mine with silicon mats, about 3 inches apart.
Bake 5 min and switch trays – from bottom to top rack and turning them front to back. Bake another 5 min, from here check in 2 min intervals, you want the cookies to be golden brown on top.
If using silicon mats cook cookies on mats, if not transfer to cooling racks. Cool completely and transfer to an airtight container.
Bakes 40 – 60 cookies