Chocolate Chip Walnut Cookies
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Chocolate Chip Walnut Cookies
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Thick and chewy chocolate chip walnut cookies. Super soft, old-fashioned taste, and made with healthy ingredients!
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Ingredients
- ½ cup old fashioned rolled oats
- 1 cup white whole wheat flour
- 6 tablespoons unsalted butter at room temperature
- ½ cup dark brown sugar, lightly packed
- ⅓ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon espresso powder (optional but delicious)
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¾ teaspoon baking soda
- ¼ teaspoon cider vinegar
- 1 large egg
- 1 cup dark chocolate chips
- ½ cup finely chopped walnuts
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Instructions
- In a blender or food processor, grind oats until fine. Transfer to a small bowl, then stir together with the whole wheat flour. Set aside.
- In a large bowl, beat together the butter, brown sugar, granulated sugar, vanilla, espresso powder, cinnamon, and salt until smooth.
- Beat in the baking soda, vinegar, and egg.
- By hand, stir in the flour mixture, then the chocolate chips and walnuts, just until combined. For the best results, cover and chill in the refrigerator overnight.
- Place rack in the center of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silpat mat. Drop the dough by tablespoonfuls onto the cookie sheets, then bake for 9 minutes, until the bottoms of the cookies are barely beginning to brown. The cookies may appear underdone.
- Remove cookies from oven, let cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
Notes
- TO STORE: Leftover cookies will keep in an airtight storage container at room temperature for up to 1 week. They will lose a bit of softness but still be absolutely delicious.
- TO FREEZE: Freeze baked cookies in an airtight freezer-safe storage container or ziptop bag for up to 3 months. Thaw and enjoy as desired.
- TO MAKE IN ADVANCE: You can prepare the cookie dough in advance and freeze it for easy cookies on demand. Prepare the cookie dough, and drop it as directed onto two parchment-lined baking sheets. Freeze until solid. Transfer the frozen cookie dough balls to an airtight freezer-safe storage container or ziptop bag. Bake directly from frozen as needed, adding a few extra minutes to the baking time.
Nutrition Information
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Serving
1(of 26)
Calories
126kcal
(6%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
13mg
(4%)
Potassium
74mg
(2%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
91IU
(2%)
Vitamin C
1mg
(1%)
Calcium
33mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 26cookies
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Serving | 1(of 26) | |
| Calories | 126kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 13mg | 4% |
| Potassium | 74mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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