Name: Oatmeal Chocolate Chip Cookies with Nuts
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

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

Heat the oven to 190°C or 375°F. Line two baking sheets with parchment paper.
In a small bowl, whisk together the flour, baking soda, and salt.
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.
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.
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.
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.
Leave the cookies on the baking sheets for 1 minute, then transfer them to a wire rack to cool completely.
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