These cookies are a delightful twist on the classic oatmeal chocolate chip cookie, featuring a hint of cinnamon and a nutty crunch.
Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
Sifting the dry ingredients ensures even distribution and a smoother dough.
In another bowl, cream the butter, brown sugar, and white sugar until light and fluffy.
Creaming the butter and sugars properly is key to achieving a soft texture.
Beat in the egg and vanilla extract until well combined.
Ensure the egg is at room temperature for better mixing.
Gradually mix the dry ingredients into the wet mixture until just combined.
Avoid overmixing to prevent tough cookies.
Fold in the oats, walnuts, and chocolate chips.
Gently folding in the mix-ins ensures even distribution without overworking the dough.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them evenly.
Use a cookie scoop for uniform sizes and even baking.
Bake in the preheated oven for 12-14 minutes, or until the edges are golden brown.
For chewier cookies, bake on the shorter end of the time range.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Allowing the cookies to cool on the sheet helps them set and prevents breakage.
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