Chocolate Chip Oatmeal Walnut Cookies
From the kitchen of Darcy & Sierra Esparza
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
Contains nuts, Good for parties/potlucks, Travels well
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cups rolled (old fashioned) oats
1/2 cup pecans or walnuts, coarsely chopped
1/2 cup (1 stick) unsalted butter, at room temp.
1/2 cup lightly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1/4 cup maple syrup
1/2 teaspoon vanilla extract
3/4 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F.
In a medium bowl, stir the flour, baking powder, baking soda, salt, oats and nuts together. Set aside.
In a large bowl, beat the butter, brown sugar and granulated sugar together for 30 seconds until blended. Beat in egg until smooth and barely fluffy.
With a mixer running on medium high, drizzle in the syrup and vanilla until incorporated.
Turn the mixer down to its lowest setting and gradually add the flour mixture.
Blend just to combine, then mix in chocolate chips.
Drop walnut-sized balls of dough onto a non-stick or parchment-lined cookie sheet at 3-inch intervals.
With moistened fingers, flatten and round out the cookies a little.
Bake for 9 minutes, turning the pan once for even baking.
Set the cookies on a rack to cool.
I just made these and was extremly disappointed. They were not done @ 9 minutes so i left them in till they looked done. They were very flat, brown all over and they stuck to the cookie sheet. I believe there is something missing in this recipe. Maybe they need more flour, and baking soda but i felt this was a great waste of ingredients. do not make the same mistake i did. search for another recipe!
12/1/2013 11:28:56 AM
This is one of the best oatmeal cookies I have ever eaten and when I make them, my husband and son can't eat them fast enough. They are crispy at the edges and chewy in the middle without tasting "raw." I follow the recipe to the letter and they come out great every time, even when I double it. There's a reason this is a classic.