Chocolate Chip Oatmeal Nut Cookies
I don’t mean to brag, but this is Santa Claus’s favorite cookie. Well, according to the 1982 edition of The Santa Claus Book by Alden Perkes, anyway. I’ve had this book in my family since I was six years old. In it lies all of the answers to children’s questions about the big guy. Having read the book every Christmas, I can tell you how Santa gets all of his toys in one small bag, or how old Santa really is. I even know some Elvish words. Of course, a Santa Claus book wouldn’t be complete without a cookie recipe. This chocolate chip oatmeal nut cookie is really good- crisp on the outside and soft on the inside. There is a slight cinnamon flavor that compliments the sweet brown sugar and milk chocolate. Oh, and I almost forgot, this is a no-butter dough. It is made with canola oil instead.
Chocolate chip oatmeal nut cookies use the drop cookie method (a soft dough that is scooped into mounds and baked). I retooled this recipe a bit. The first time I made it I found the dough difficult. It didn’t stick together very well. The second time around I decided to chop up the oatmeal in a food processor, and I also cut back on the chocolate chips and walnuts. This seemed to work! The dough held together better, and the ingredient proportions were perfect. The recipe below reflects my final attempt.
In a food processor, pulverize 2 cups of oatmeal.
Mix up the dry ingredients (including oatmeal), and set aside.
Thoroughly mix the white and brown sugars.
Add the oil to the sugars.
Mix in the eggs until smooth.
Mix the dry ingredients into the wet ingredients.
Add the chocolate chips and chopped walnuts.
Scoop out the cookie batter with a small ice cream scoop (about a tablespoon).
Cool on a wire rack.
Set out for Santa Claus.
- 2 cups (250 g) All-Purpose Flour
- 2 cups (172 g) Oatmeal, pulverized in food processor
- 1/2 tsp. Nutmeg
- 1/2 tsp. Salt
- 2 tsp. Cinnamon
- 1 tsp. Baking Soda
- 1 tsp. Baking Powder
- 3/4 cup (200 ml) Canola Oil
- 1/2 cup (105 g) Sugar
- 1/2 cup (104 g) Brown Sugar
- 2 Large Eggs
- 1 cup (162 g) Milk Chocolate Chocolate Chips
- 1 cup (84 g) Walnuts, roughly chopped
- Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper.
- In a medium-sized bowl, mix together flour, oatmeal, nutmeg, salt, baking soda, baking powder, and cinnamon. Set aside.
- In a large bowl, mix together the sugar, and brown sugar until well combined. Pour in the oil and mix until smooth. Add the eggs one at a time until incorporated.
- Pour dry ingredients into wet ingredients and combine.
- Stir in chocolate chips and nuts.
- Scoop out a tablespoon of dough for each cookie. You may need to form them into balls before placing it on the baking sheet. The dough is a bit crumbly, but will hold together once baked.
- Bake for 9 to 10 minutes, or until golden around the edges.
- Cool on a cooling rack.
- These cookies can be left at room temperature in an airtight container for 3 days, chilled in the refrigerator for a week, or frozen for up to 3 months if wrapped properly.
