Chewy Chocolate Chip Walnut Oatmeal Cookies
These cookies are made with brown sugar, coconut flakes, and rolled oats to give you a craveable cookie with crispy edges and chewy centers. The chocolate chips, walnuts, and cinnamon and cloves put the taste over the top!
Servings 36 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.