Can I let you in on a little secret? Whenever I’m baking delicious treats like today’s Bakery Style Chocolate Chip Cookie Recipe to share with you I try to make them when I know my husband is going to work the next day so he can take the majority of them to give away at his office! I have a MAJOR sweet tooth and all that recipe developing and testing would do me in if I didn’t have a good place to give the goodies away…luckily for me, the soldiers my husband works with are always ready and willing to take them off my hands!
I love these cookies-they are best when served warm so plan for eating them right out of the oven or give them a little zap in the microwave if you like. These cookies bake up nice and thick and chock full of ooey-gooey chocolate chips and crunchy walnuts. My mouth is watering just writing about them!
Ingredients:
1/2 cup quick oats
2 1/4 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cinnamon
1 cup butter, softened
3/4 cup packed brown sugar
3/4 cup granulated sugar
1 1/2 teaspoon molasses
2 large eggs
2 1/2 cups semi-sweet chocolate chips
1 1/2 cups chopped walnuts
Instructions:
In a food processor, pulse oatmeal until finely ground. In a medium bowl combine oatmeal, flour, baking powder, salt and cinnamon and mix well. Set aside.
In a stand mixer (affiliate link) combine butter and sugars on medium speed until fluffy. Add molasses and eggs and continue to mix until combined. Switch speed to low and add flour mixture a little at a time until combined. Remove bowl from mixer and fold in chocolate chips and walnuts. Refrigerate dough at least one hour.
Preheat oven to 350 degrees. Scoop 1/4 cup of dough and form into ball and place on ungreased cookie sheet at least 2″ apart. Bake for 18-20 minutes or until golden brown. Allow to cool 5 minutes on cookie sheet before removing to rack. Best when enjoyed warm. Store in airtight container up to 5 days.
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PinDescription
Thick delicious chocolate chip cookies stuffed to the brim with semisweet chocolate chips and chopped walnuts.
Ingredients
- 1/2 cup quick oats
- 2 1/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup butter, softened
- 3/4 cup packed brown sugar
- 3/4 cup granulated sugar
- 1 1/2 teaspoon molasses
- 2 large eggs
- 2 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups chopped walnuts
Instructions
- In a food processor, pulse oatmeal until finely ground.
- In a medium bowl combine oatmeal, flour, baking powder, salt and cinnamon and mix well. Set aside.
- In a stand mixer (affiliate link) combine butter and sugars on medium speed until fluffy.
- Add molasses and eggs and continue to mix until combined.
- Switch speed to low and add flour mixture a little at a time until combined.
- Remove bowl from mixer and fold in chocolate chips and walnuts.
- Refrigerate dough at least one hour.
- Preheat oven to 350 degrees.
- Scoop 1/4 cup of dough and form into ball and place on ungreased cookie sheet at least 2″ apart.
- Bake for 18-20 minutes or until golden brown.
- Allow to cool 5 minutes on cookie sheet before removing to rack. Best when enjoyed warm.
Keywords: chocolate chip cookie
As always I’d love to hear your feedback in the comments if you try the recipe!
Melissa says
thank you!
★★★★★
Thalia @ butter and brioche says
Oh my gosh this cookies look amazing! I am so craving one right now after seeing this post!
Janine says
Mmmm……..