Ingredients

The following ingredients have 4 Servings
  • 286.125 grams all-purpose flour ((about 2 1/4 cups + 2 Tablespoons))
  • 122.625 grams quick oats ((about 1 1/2 cups))
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 216 grams light brown sugar ((about 1 cup + 2 tablespoons))
  • 168 grams granulated sugar ((about 3/4 cup + 2 tablespoons))
  • 1 cup unsalted butter (softened to room temperature)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips
  • 1 cup walnuts (coarsely chopped and lightly toasted if desired)

Instruction

  • In large bowl, whisk together flour, oats, cornstarch, salt, baking powder, and baking soda until well combined; set aside.
  • In a separate large bowl, beat together brown sugar, granulated sugar, and butter with an electric mixer on medium speed until well combined. Add eggs and beat until combined, then beat in vanilla.
  • Beat flour mixture into wet mixture until combined. Stir in chocolate chips and walnuts. Divide the dough into 8 large balls (6 ounces each) on a baking sheet that have been lined with silicone mat (or parchment paper or wax paper).
  • Cover cookie dough balls with plastic wrap and refrigerate dough overnight for best results (or at least a few hours).
  • Preheat oven to 350 degrees F. Place cookie dough balls in batches on baking sheets that have been lined with parchment paper (or silicone mats). Bake cookies about 18-23 minutes in the middle of the oven, turning pans halfway through baking. Let cookies sit on pan a few minutes to firm up slightly, then cool cookies on wire racks.