Chocolate Chip Cookies


  • 2 sticks butter (softened)
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 1½ teaspoons pure vanilla extract
  • 2 large eggs (room temperature)
  • 2½ cups all-purpose flour
  • 1½ teaspoons baking soda
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • 1/3 cup quick-cooking oats
  • 2½ cups semisweet chocolate chips
  • ¾ cup walnuts (chopped)


Preheat oven to 350° F. As it heats, place butter, sugars and vanilla in a large mixing bowl. Use an electric mixer to cream the ingredients until they're light and fluffy, about 5 minutes, then slowly mix in eggs, beating until the mixture is smooth.

In a separate bowl, combine flour, baking soda, salt and cinnamon. Gradually stir the mixture into the butter-sugar mixture, then fold in oats, chocolate chips and walnuts.

Use a ¼ cup-sized measuring cup to scoop out large balls of dough, placing them about 2 inches apart on a parchment-lined baking sheet. Bake for 15-17 minutes, or until the edges are lightly golden but the center of the cookie is still a bit soft.

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