I think the weather’s finally officially turned colder here in Boston. Let the baking begin!
These hearty cookies are really buttery and somewhere in between chewy and crisp. They’re speckled with oatmeal and studded with walnut chunks and chocolate chips. A touch of molasses turns them a rich brown and gives them an almost toffee-like flavor.
If you wanted, you could substitute raisins—or pecans or sliced almonds—for the chocolate chips. I like these with a cold glass of milk or a mug of warm, spiced apple cider.
Oatmeal Walnut Chocolate Chips Cookies: Make ice cream sandwiches, of course!
Make ice cream sandwiches, of course! Let some vanilla ice cream soften up a little. Flip a cookie over and drop a generous scoop onto it. Top it with another cookie, and smoosh it down carefully (so you don’t break it) to spread out the ice cream.
Wrap it tightly in plastic wrap, and pop it back in the freezer until the ice cream firms up.
Oatmeal Walnut Chocolate Chips Cookies: A note on technique
I use my stand mixer to make these, just because it helps me put together the dough in no time flat. If you don’t have one, you can totally use a hand-held mixer, or do it the old-fashioned way, with a wooden spoon and a little elbow grease.
Oatmeal Walnut Chocolate Chips Cookies
8 Tbls. butter, softened
1 1/4 cups sugar
2 eggs
6 Tbls. molasses
1 3/4 cups flour
1 tsp. baking soda
1 tsp. kosher salt
2 cups rolled oats
1 cup chopped walnuts
1 cup chocolate chips
1 Tbls. Frangelico
Makes about 3 1/2 dozen cookies.
Preheat your oven to 400 degrees. Line two sheet pans with parchment paper and set aside.
Oatmeal Walnut Chocolate Chips Cookies: Mix up the cookie dough
Put the butter in your mixing bowl.
Add the sugar.
Crack in the eggs.
Add the molasses.
Fit your mixer with a paddle beater and turn it on low to combine the ingredients. Gradually increase the speed and beat on medium-high until well combined and kind of fluffy.
Toss in the flour, baking soda, and kosher salt.
Beat on low for maybe 30 seconds to combine the dry ingredients with the wet. Your dough should look about like this:
Add the oats and beat on medium to combine.
Your dough should look about like this:
Toss in the walnuts and the chocolate chips.
Add the Frangelico and mix on medium speed to combine well.
Your dough should look about like this:
Oatmeal Walnut Chocolate Chips Cookies: Drop your cookies, bake, and enjoy
Drop by the rounded teaspoonful onto your prepared pan.
Each pan should have 12 cookies on it. (3 rows of 4 cookies.) No need to smoosh the dough down. Your cookies will flatten out as they bake.
Slide your pans into the oven and bake at 400 degrees for 8-10 minutes, until lightly browned.
After about 3 minutes in the oven, they should start to flatten out and look about like this:
After 5 minutes in the oven, they should be relatively flat, but not completely cooked, like this:
Pull them out when they’re brown and slightly crisp on the edges. Let them rest for a minute or two on the sheet pan, then use a thin spatula to transfer them carefully to a wire rack to cool.
Repeat these steps with the rest of your cookie dough ’til you’ve used it all up.
Serve and enjoy!
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Copyright 2008 The Hungry Mouse�/Jessica B. Konopa. All rights reserved.