I made these over the weekend on an impulse. And I'm glad that I did. They're a nice change of pace from the regular old chocolate chip cookie (not that there's anything wrong with plain chocolate chip cookies! =P)
This recipe is adapted from the always nomtastic Smitten Kitchen. Her recipe calls for orange zest, pecans, and ground cloves. I either omitted entirely or subbed different ingredients for all of these, as I just didn't have them on hand.
8 tbs (1 stick) unsalted butter, at room temperature
3/4 cup granulated sugar
1 cup light brown sugar, packed
1 tsp salt
1 tsp vanilla extract
2 large eggs
1 1/2 cups flour
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup quick-cooking oats
2 cups walnuts, chopped
6 oz. semi-sweet chocolate chips
6 oz. white chocolate chips
Preheat your oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper or a non-stick baking mat (like a Silpat).
Using an electric mixer, beat the butter in a bowl until light and fluffy. Add both sugars, salt, and the vanilla, and beat until well mixed (approximately 3 minutes). Stir in the eggs, one at a time.
In another bowl, sift together the flower, baking soda, cinnamon, and nutmeg. Add half of the flour mixture to the butter and sugar mixture, and mix on low speed. Once this has been incorporated, add the other half of the flour mixture. Stir in the oats, walnuts, and chocolate chips.
The dough is really good. Go on, try it!
Drop the dough, by the rounded tablespoon (I used a melon baller) onto the cookie sheets and bake for 10-12 minutes or until golden. Remove from the oven to a rack to cool. Store at room temperature in a cookie jar or in an airtight container.
All-in-all, I would definitely make these again! The cinnamon and nutmeg really take these to a different level. These cookies were a bit crispy on the outside, but chewy on the inside. I was able to get 54 cookies from this recipe.