This recipe for oatmeal chocolate chip cookies tastes like pure comfort to me. What does pure comfort taste like for me?
Cashmere and Veuve. Vanilla, butter, oatmeal, toasted nuts, and brown sugar. So I combined all of these items (excusing the cashmere and Veuve) into a new cookie recipe.
I also used a touch of sorghum molasses. If this ingredient is difficult to track down, I think you can probably omit the molasses and add a bit more brown sugar. Alternatively, replacing it with regular, old molasses would achieve the same deep, syrupy sweetness.
Ketch seemed to think these cookies smelled pretty amazing.
He’s a handsome boy, but still not coming anywhere close to these cookies. Mops, on the other hand, thought it was a total snooze-fest. Yawn.
When I bake for the two of us, I usually bake a dozen of the cookies at a time and reserve the rest of the dough
for personal consumption to use later, so that we always have a warm, fresh-out-of-the-oven cookie when a craving strikes.
Soft Oatmeal Chocolate Chip Cookies with Walnuts
Makes 2 dozen
You will need:
- 1 cup all purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 2 cups old fashioned oats
- 1 stick unsalted butter, softened
- 2/3 cup brown sugar
- 1/3 cup white sugar
- 1 large egg, room temperature
- 1/4 cup sorghum molasses
- 1 1/2 tsp. vanilla extract
- 1 1/4 cups semisweet chocolate chips
- 2/3 cup toasted walnuts, chopped
- Preheat oven to 350.
- In a medium bowl, stir together flour, baking powder, baking soda, salt, and oats. Set aside.
- In a large bowl, mix butter and sugars until grainy consistency forms. Stir in vanilla, egg, and sorghum molasses.
- Reduce the mixer to a lower setting and gradually stir in flour mixture (1/3 of the mixture at a time). Do not overmix.
- Add walnuts and chocolate chips.
- Bake at 350 for 8-10 minutes.