Steps:
- Preheat oven to 375°F (365°F for a convection oven).
- Whisk together flour, oat meal, baking soda, and salt in a small bowl.
- Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add the eggs, one at a time, to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, stir in walnuts, then stir in the chips.
- Chill the dough for about 15 minutes.
- Scoop a rounded tablespoon for each cookie, arranging mounds 3 inches apart, on 2 baking non-stick or parchment lined sheets. Slightly flatten each mound. Return remaining dough to the refrigerator while cooking the first batch.
- Bake for 6-7 minutes, rotate and bake an additional 6-7 minutes, until golden brown. Remove from oven and rest for 2 minutes before transferring cookies to a rack to cool. Continue making cookies in same manner using cooled baking sheets.
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