Ingredients for Beth's Oatmeal Chocolate Chip Walnut Cookies
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup (2 sticks) unsalted butter
- 1/2 cup butter flavor Crisco
- 3/4 cup packed light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups rolled oats
- 2 cups milk chocolate chips
- 1 cup chopped walnuts
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How to Make Beth's Oatmeal Chocolate Chip Walnut Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or use a silpat.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter, ½ cup Crisco, ¾ cup packed light brown sugar, and ¾ cup granulated sugar until light and fluffy. Use a hand mixer or stand mixer.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 1 teaspoon ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Gently fold in 3 cups rolled oats, 2 cups semi-sweet chocolate chips (or milk chocolate chips), and 1 cup chopped walnuts.
- Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Gently flatten each cookie slightly with a fork.
- Bake for 12-14 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
53g
Fat
23g
Carbs
8g
