Happy Sunday, baking gods and goddesses!
Today’s recipe is for soft, chewy oatmeal cookies – one of my all-time favorites! Aside from being insanely delicious, they remind me so fondly of my beloved grandmother Bonnie Jean, the original Baking Goddess. Although she passed away in 2012, her recipes (and spirit!) never fail to make an appearance in my kitchen. She LOVED these cookies – I can scarcely remember a time visiting her home when they weren’t baking in the oven – and I’m certain your family will love them as well. Enjoy!
OATMEAL WALNUT COOKIES
Yields: 24 cookies
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 cup golden brown sugar
- 1 cup white sugar
- 2 large eggs, beaten
- 1 tsp pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 3 cups rolled oats
- 3/4 cup coarsely chopped walnuts
- In a large mixing bowl, blend butter, brown sugar and white sugar until creamy. Add beaten eggs and vanilla extract; mix well.
- In a separate bowl, combine flour, salt and baking soda. Add to butter-sugar mixture, stirring until thoroughly combined. Add oats and chopped walnuts and stir to fully incorporate. Chill dough for 1 hour.
- Preheat oven to 350 degrees Fahrenheit.
- Using a small, rounded spoon, scoop dough into balls and drop onto an ungreased baking sheet. Bake for 10-12 minutes or until thoroughly cooked through. Do not overbake.
- Cool on baking sheet for two minutes, then transfer to wire rack to cool fully.