It’s been awhile since I baked something for the blog. Hell, it’s been awhile since I baked anything, for any reason.
It’s been hotAF in New Jersey this summer, and turning on my oven is one of the last things I’ve wanted to do lately.
But I’m glad I turned it on the bake these Chewy Chocolate Chip Walnut Oatmeal Cookies.
(Yeah, that’s a mouthful. A delicious mouthful. Just like these cookies.)
Why are Chewy Chocolate Chip Walnut Oatmeal Cookies the book-inspired recipe for Small Wonders?
Jennifer Shoop’s Small Wonders is all about the simple things that bring you joy. If those things are homemade, rustic, and easy to do, even better!
One of my favorite simple pleasures is a darn good cookie. Homemade, of course.
Baking itself is a “small wonder”. You toss all these different ingredients into a bowl, and they look like mush, but you put that mush into the oven and POOF! It magically turns into cookies (or cake, or pie, or whatever else you’re making).
Yes, I know there’s science involved that makes Baking Things happen. (I hear you, Mr Tart.) But the experience feels a little magical and wondrous when you stop and think about it.
Oatmeal cookies are one of the coziest, comforting “small wonders” I can think of, and these Chewy Chocolate Chip Walnut Oatmeal Cookies tick all my boxes for a perfect cookie.
Why I love Chewy Chocolate Chip Walnut Oatmeal Cookies
Move over, Tate’s Cookies; you’re not my type. I love a good, chewy cookie.
You know what helps make that possible? Brown sugar. Oats. Coconut flakes. The result is golden brown crispy edges and a chewy center. PERFECTION.
I know coconut in an oatmeal cookie might sound a little weird, but trust me.
Actually, trust Zoe Francois. She provided the inspiration for this recipe with her Coconut Oatmeal Raisin Cookies.
I also love the melty chocolate chips and, shockingly, the chunks of walnuts in these cookies. I’ve never been a big “nuts in cookies” gal, but life is full of surprises. The earthiness of the nuts helps balance the sugar, sweetened coconut, and chocolate in each bite.
Chewy Chocolate Chip Walnut Oatmeal Cookies also contain ground cinnamon and ground cloves. Another surprise! We all know about my long-standing love affair with chocolate and warm spices, so I just had to throw some warm spices into this cozy, comforting dessert.
What do you serve with Chewy Chocolate Chip Walnut Oatmeal Cookies?
Serve Chewy Chocolate Chip Walnut Oatmeal Cookies with a big glass of milk and a smile. They’re a great dessert after a hearty meal like Apple Cider Beef Stew, homemade Fish Finger Sandwiches, or a bowl of Chicken and Rice Soup with a Potato and Onion Knish.
These cookies would also be an amazing afternoon pick-me-up with an Iced Dirty Chai Latte or Spiced Hot Chocolate.
Can one ever have enough chocolate chip recipes? I don’t think so. Try Macadamia Nut Dark Chocolate Chip Cookies, Cherry and Chocolate Chip Scones, Chocolate Chip Corn Muffins, and Totally Different Chocolate Chip Cookies for more dessert goodness
Chewy Chocolate Chip Walnut Oatmeal Cookies
Ingredients
- 1 1/3 cup unsalted butter at room temperature
- 1 cup light brown sugar packed
- ¼ cup granulated sugar
- 2 eggs at room temperature
- 2 tsp vanilla extract
- 3 cups old-fashioned rolled outs
- 1 ½ cups all-purpose
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- 1 cup sweetened coconut flakes
- 1 cup chocolate chips
- 1 cup raw walnuts chopped
Instructions
PREP INSTRUCTIONS
- Line baking sheets with parchment paper and set aside.
- Preheat oven to 350F.
- Chop walnuts and set aside.
BAKING INSTRUCTIONS
- In the bowl of a standmixer or with a handmixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- In a separate large bowl, stir together the oats, flour, baking powder, baking soda, salt, cinnamon, and cloves, until combined.
- Gradually beat the dry ingredients into the wet until all ingredients are combined into a thick dough.
- Beat in the coconut, chocolate chips, and chopped walnuts until just incorporated.
- Refrigerate dough for about an hour. (Or freeze for 15-20 minutes.)
- Scoop cold cookie dough onto prepared baking sheets, leaving about 2 inches between each cookie. Press the tops down slightly to flatten the cookie.
- Bake cookies at 350F for 10-12 minutes, until the edges are golden brown.
- Remove cookies from oven and let cool 5 minutes on baking sheet, then transfer to a wire track to cool completely before serving.
