Serves 1
Directions
- 1Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- 2Blend the rolled oats in a food processor until they form a fine powder.
- 3In a bowl, whisk together the blended oats, all-purpose flour, baking powder, baking soda, and salt; set aside.
- 4In a separate large bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy for 3-4 minutes.
- 5Scrape down the sides of the bowl and beat in the eggs one at a time, beating well after each addition.
- 6Beat in the vanilla extract.
- 7Gradually add the flour mixture to the wet ingredients, mixing just until incorporated.
- 8Fold in the semisweet chocolate chips, milk chocolate chunks, and chopped walnuts (if using).
- 9Roll the dough into balls and place them on the prepared baking sheets.
- 10Bake until the edges are set but the center still looks undone, about 10 minutes.
Ingredients
- 2.5 cups rolled oats
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 12 ounces semisweet chocolate chips
- 6 ounces milk chocolate chunks
- 1.5 cups chopped walnuts
Equipment
food processorbowlwhiskmixerbaking sheetsparchment papercookie scoop
Tips
- The secret to these cookies is in the oat instructions.
- Adjusted milk chocolate to chunks for a better result.
- Never bake a cookie over 350°F (175°C).
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