Chocolate Chip Oatmeal Walnut Cookies from VileyGirl
1 c. butter
1 c. packed brown sugar (light or dark – I tend to prefer dark for flavor, however, I switch to light when using dark chocolate chips)
1 c. white sugar
2 tsp. vanilla
1/2 tsp. almond oil
2 tbsp. milk
2 eggs, beaten
2 c. flour (regular baking or cup-for-cup substitute Jule’s Gluten Free All Purpose Baking Powder. Can also substitute other g-free baking powders, however you will also have to add 1/4 tsp xanthum gum per cup for binding)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 1/2 c. oatmeal
1 (12 oz.) pkg. chocolate chips
1 1/2 c. chopped walnuts
Cream together the butter and sugars. Add the vanilla, almond oil, milk, and eggs. Sift together the flour, baking powder, baking soda, and salt. Stir the dry ingredients into the batter, mixing thoroughly. Blend in the oatmeal, chocolate chips, and nuts. Chill dough, then roll into balls and place on a greased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.
*Take the time to prepare refrigerated ingredients prior to mixing. Allow eggs to “unchill” and butter to fully soften but NOT melt. I also beat together the eggs, milk, vanilla, and almond oil before adding them to the creamed butter & sugar. For baking consistency, it helps to have all of those ingredients as close to the same temp as possible when mixed together.
*Chill the dough for at least 45min-hour prior to baking. Otherwise, the cookies will spread A LOT in the oven and leave the edges more prone to burning.