About this Recipe
These cookies are from Ashley's kitchen. Cookies are often sweeter than they need to be and Ashley adapted the original recipe cutting down on the sugar. She used only one cup of lightly packed light brown sugar for these moist yummy cookies. The original recipe called for one cup of well packed light brown sugar PLUS another 1/2 cup granulated sugar. These cookies were the perfect amount of sweet with the reduction of sugar.
These cookies are great to take to a food event or wonderful in lunches and hiking.
1. Be sure the butter is at room temperature.
2. Using parchment paper to line your cookie sheets allows for non-stick, easy clean up. You can reuse the parchment paper many times over before you throw away.
3. If you have family members or friends that do not like walnuts in baked goods, you can either leave out all together or substitute, almonds, macadamia nuts or sunflower seeds.
Makes about 40 cookies
1 cup butter at room temperature
1 cup light brown sugar packed
2 teaspoons pure vanilla extract
1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
3 cups quick oats
1 cup dark chocolate chips
1 cup walnuts chopped
1. Preheat the oven to 325 degrees F.
2. Line a baking sheet with parchment paper.
3. In a mixing bowl mix together the butter and sugar until smooth. Add the eggs one at a time mixing in. Mix in the vanilla.
4. In another bowl stir together the flour, baking soda, salt and cinnamon and quick oats.
5. Add the dry ingredients to the wet a little at a time mixing in.
6. Add the chocolate chips and walnuts and mix in.
8. Use a heaping teaspoon to spoon cookies onto the sheet. Bake for 12 minutes. Remove from the oven, let sit a few minutes then transfer the cookies to a cooling rack.
Repeat until all the cookie dough is used.
Tips when you are making large batches of cookies.
Cookies bake more evenly when you only use one rack in the oven at a time. It is best to put the rack in the the center of the oven.
Spoon a batch of cookies onto the baking sheet, bake until done, remove the cookies onto a heat absorbing mat on the counter top. Let the cookies cool for a few minutes then move them onto a wire cooling rack.
Use the same parchment paper and spoon the next batch onto the cookie sheet, bake and repeat the process until all the dough is used.
Once cookies have cooled place them into a sealed container.
You can freeze cookies in freezer bags to keep them fresh longer. Just remove the number of cookies from the freezer that you plan to eat as needed.