Yields: 20-24 large cookies
1 cup walnuts, toasted and chopped
¾ cup unsalted butter, room temperature
1 cup dark brown sugar
1 large egg
1 teaspoon pure vanilla extract
¾ cup all purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
3 cups old-fashioned rolled oats
1 cup good chocolate chips
Preheat oven to 350 degrees F
Line 2 baking sheets with parchment paper.
To toast walnuts: Toast nuts for 8-10 minutes in a 350 degree F oven until they are lightly browned. Remove from oven and cool. Chop into medium pieces and set aside.
In bowl of electric mixer, cream the butter and sugar until light and fluffy. Add the egg and vanilla extract and beat to combine. In a separate bowl, combine flour, baking soda, salt and ground cinnamon and whisk together. Add flour mixture to the creamed mixture and beat until incorporated. Stir in the rolled oats, nuts and chocolate chips. Refrigerate dough for approximately 15-20 minutes.
Using a small ice cream scoop or large spoon drop approximately ¼ cup of cookie dough onto cookie sheet, spacing about 2 inches apart. Wet your hand and flatten the cookies slightly with your fingers so they are about ½ inch thick. Round out the edges to make the cookies more uniform. Bake cookies for approximately 12-16 minutes, or until lightly browned around the edges, but slightly soft in the centers. Remove from oven and let cookies cool a few minutes before transferring to a wire rack to finish cooling.
Adapted From: Jane Rodmell – Best Summer Weekends Cookbook – 2004