I love oatmeal cookies, especially when they are full of walnuts. I made these last week to put in the rooms upon guests arrival. They were deliciously chewy and thin, perfectly paired with a big glass of milk. After a few days, the cookies that were left over became great dunkers, they took on the consistency of a ginger snap. Enjoy these all year round. You can add anything to them from chocolate to cranberries and more. Also, I went ahead and scooped all the dough onto parchment paper, put the tray in the freezer and once they were hard I put them into a freezer zip lock for storage. Now I can just pull out a couple, thaw and bake! I hope you enjoy!
1 cup butter, room temp 1 cup packed brown sugar 1/2 cup white sugar 2 eggs (Farm fresh! Support your town, shop local!!) 2 teaspoons vanilla 1 1/4 cups flour 1/2 teaspoon baking soda 2 teaspoons cinnamon (I used Saigon.. mmm) 1 teaspoon salt 3 cups oats (quick cooking or regular... I used regular, I like them chewy) 1 cup chopped walnuts
Preheat the oven to 325* In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time until fully incorporated, then stir in the vanilla. Combine the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and nuts until just blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart. Bake for about 12 minutes. Cool cookies on a wire rack.
Baker and Innkeeper at Star of Texas Bed and Breakfast