These delightful creations combine the heartiness of oatmeal with the indulgence of chocolate chips and the crunch of nuts, producing a cookie that’s both chewy and satisfying.
Ingredients
Scale:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups rolled oats
1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
1 cup chopped nuts (such as walnuts or pecans)
1/2 cup dried fruit (like cranberries or raisins)
Instructions
Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, and oats. Set aside.
In a large mixing bowl, cream the softened butter with both types of sugar until light and fluffy. This should take about 3-5 minutes.
Add the eggs one at a time to the creamed mixture, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid over-mixing to maintain a chewy texture.
Fold in the chocolate chips, chopped nuts, and dried fruit with a spatula, ensuring they are evenly distributed throughout the dough.
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are light golden brown but the centers are still soft. They will continue to cook on the baking sheet after being removed from the oven.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
