These cookies are a delightful twist on the classic oatmeal cookie, featuring a perfect crunch and a hint of sweetness.
In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Add the egg, water, and vanilla extract to the creamed mixture and beat until well combined.
Scrape down the sides of the bowl to ensure even mixing.
Sift together the flour, salt, and baking soda in a separate bowl.
Sifting helps to evenly distribute the baking soda and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Stir in the oats, walnuts, and chocolate chips until evenly distributed.
Fold gently to avoid breaking the oats and walnuts.
Chill the dough in the refrigerator for at least 2 hours or overnight.
Chilling helps to prevent the cookies from spreading too much during baking.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Ensure the oven is fully preheated before baking for even cooking.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Rotate the baking sheet halfway through for even baking.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Cooling on the sheet helps the cookies set properly.
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