Recipe by: PANTHERA (website)
“I modified Beatrice’s Excellent Oatmeal cookies very slightly. I came up with something that my boyfriend went CRAZY over! I’ve never seen him enjoy cookies to that extent! He said I blew his mother’s recipe away.”
| Servings | Prep Time | Cook Time | Ready In |
| 42servings | 15minutes | 12minutes | 55minutes |
| Servings | Prep Time |
| 42servings | 15minutes |
| Cook Time | Ready In |
| 12minutes | 55minutes |
Servings: servings
Units:
Ingredients
- 1 cup butter softened
- 1 cup light brown sugar packed
- .5 cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1.25 cups all-purpose flour
- .5 teaspoon baking soda
- 1 teaspoon salt
- 3 cups quick-cooking oats
- 1 cup walnuts chopped
- 1 cup semisweet chocolate chips
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Ingredients
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Servings: servings Units: |
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
- Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
