Some cookies are delicate little things. These are generously supplied with oats, chocolate chips and chopped nuts, with something delicious in every bite.

The oats give them substance, the pecans and walnuts add crunch, and the chocolate chips provide ample incentive to reach for another. Use whichever nuts you have on hand, or a mixture of both.

You can also choose your finish: a shorter baking time produces a softer, chewier cookie, while a few extra minutes give you crisper edges and more crunch. Either way, they are very good company for a cup of tea.

The recipe makes a generous batch, and you needn’t bake them all at once. Freeze portions of dough for another day, ready to put a few in the oven when the cookie tin needs replenishing. A small investment in future happiness.

Oatmeal Chocolate Chip Cookies with Nuts

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Oats, chocolate chips and crunchy nuts make these generously filled cookies a lovely companion for afternoon tea. Use pecans, walnuts or both, and choose a shorter bake for chewy cookies or a few extra minutes for crisp ones.

• Yield: approximately 4 dozen cookies. 1x

Ingredients

• · 220 g or 1¾ cups all-purpose flour
• · 5 ml or 1 tsp baking soda
• · 2.5 ml or ½ tsp fine sea salt, optional
• · 227 g or 1 cup unsalted butter, softened
• · 275 g or 1¼ cups firmly packed light brown sugar
• · 100 g or ½ cup granulated sugar
• · 2 large eggs, at room temperature
• · 30 ml or 2 tbsp whole milk
• · 10 ml or 2 tsp vanilla extract
• · 200 g or 2½ cups old-fashioned rolled oats or quick-cooking oats
• · 340 g or 12 oz or 2 cups semisweet chocolate chips
• · 115 g or 1 cup coarsely chopped pecans or walnuts, optional

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Instructions

1. Heat the oven to 190°C or 375°F. Line two baking sheets with parchment paper.
2. In a small bowl, whisk together the flour, baking soda, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the butter, brown sugar, and granulated sugar on medium-high speed until pale and creamy, scraping down the bowl as needed. Add the eggs, one at a time, beating well after each addition. Beat in the milk and vanilla.
4. Reduce the mixer speed to low and add the flour mixture in two additions, mixing only until incorporated. Stir in the oats, chocolate chips, and nuts, if using.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheets, leaving about 5 cm or 2 inches between them. For more evenly sized cookies, use a small cookie scoop.
6. Bake for 9–10 minutes for chewy cookies, or 12–13 minutes for crisp cookies. The centres should still look slightly soft when the cookies come out of the oven; they will firm as they cool.
7. Leave the cookies on the baking sheets for 1 minute, then transfer them to a wire rack to cool completely.
8. Store in an airtight container at room temperature for up to 4 days. The unbaked dough also freezes beautifully: scoop it onto a parchment-lined tray, freeze until firm, then transfer the portions to a freezer bag. Bake from frozen, adding 1–2 minutes to the baking time.

Notes

Adapted from Land ‘o Lakes Oatmeal Chocolate Chip Cookies

• Author: Helen Kain
• Category: Dessert
• Method: Baking