Soft and Chewy Oatmeal Chocolate Chip Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 tbsp Honey

• Pasta & Grains

  • 2 1/2 cups Oats, old fashioned

• Baking & Spices

  • 1 1/4 cup All-purpose flour
  • 3/4 tsp Baking soda
  • 3/4 cup Brown sugar, packed
  • 1 1/4 cup Chocolate chips
  • 1/2 tsp Cinnamon
  • 1/2 cup Granulated sugar
  • 1/4 tsp Salt
  • 1 tbsp Vanilla

• Nuts & Seeds

  • 1/2 cup Walnuts

• Dairy

  • 3/4 cup Butter, unsalted

Found on justsotasty.com

Description

Directions

• In a large bowl whisk together the flour, cinnamon, baking soda & salt. Set aside.
• In a separate large bowl using a hand held or electric mixer on medium speed beat together the melted butter and sugars; then add in the honey, vanilla and egg and continue beating until combined. Turn the mixer down to low and beat in the flour mixer until almost combined.
• Turn off the mixer and scrape down the sides of the bowl. Add in the oats and beat on medium speed until combined. Then turn off the mixer and stir in 1 cup of the chocolate chips and the chopped walnuts.
• Form the dough into balls of about 1/4 cup using a dry measuring cup or an extra large cookie scoop, set on a plate and cover with clingfilm. You should get about 18-22 very large cookies. Refrigerate for at least 2 hours.
• When youre ready to bake, preheat the oven to 350F degrees. Line your baking sheets with parchment paper or a silicone baking mat and place the cookies at least 2 inches apart. Bake for 12-14 minutes until the tops of the cookies look almost set. Remove from the oven and dot the tops of the cookies with the remaining 1/4 cup of chocolate chips.
• Allow to cool on the cookie tray for 10 minutes before transferring to a wire rack to continue cooling.