Choc-chip, walnut & oat cookies

Felt like a real house-wife this Sunday, but I just couldn’t resist baking these delicious cookies that I found on Farmgirl Fare’s blog… I baked choc-chip, oat and walnut cookie’s and the trick with these is to bake them quickly and keep them raised, ie: do not flatten the batter before you bake it, keep the batter bunched into a ball, this ensures a perfect blend between a typical choc-chip cookie and a crunchie, hmmm yummy… See below for the recipe and some pics, happy baking  

1 cup butter, melted*
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1-1/2 cups old-fashioned oats
1 cup milk chocolate chips
1 cup butterscotch-flavored chips**
1/2 cup chopped pecans or walnuts
1/2 cup flaked coconut***




Heat oven to 350 degrees. Place the melted butter in a large bowl and stir in the granulated sugar and brown sugar. Stir in the eggs and vanilla, mixing well. Stir in the flour, salt, and baking soda (combine these together before adding in if desired), mixing just until combined. Stir in the oats, chocolate chips, butterscotch chips, pecans, and coconut. The dough will be soft, and the cookies will spread while baking. For slightly thicker cookies, chill the dough for about 30 minutes. Use a 1/4-cup scoop or measuring cup to form cookies and place on a heavy baking sheet. (Six cookies will fit on a half-size sheet pan.)
Bake at 350 degrees until the centers are set, about 15-17 minutes. For crunchier cookies, increase baking time. (You can also make smaller cookies; just reduce baking time.) Cool on a wire rack. Serve warm or at room temperature with glasses of very cold milk. Personally I think they taste even better the second day. And, as with nearly all cookies, they freeze beautifully. Just put them in a zipper freezer bag and toss it into the freezer. Makes about 18 large cookies (recipe may be doubled).

**If you can’t find butterscotch chips, you might try substituting peanut butter chips or white chocolate chips. Or probably anything else you can think of–this recipe is versatile! 

***I use unsweetened, organic coconut in any recipe that calls for flaked or shredded coconut, and have always had great success. It is tasty, inexpensive, and can usually be found in the bulk section at natural foods stores. 






One thought on “Choc-chip, walnut & oat cookies

  1. These are definitely the most amazing cookies in the world! I was lucky enough to get a 6-cookie takeaway pack to take with me back to CPT and they were all finished before I’d even taken my bags upstairs…

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