Oat and Walnut Chocolate Chip Cookies

Oat and Walnut Chocolate Chip Cookies

It’s been a while. I know.

Sorry.

It’s not that I haven’t been cooking – I have.

I’ve just had a few debacles.

On the night of the broccoli and pork stir fry in spicy peanut sauce, we ate it all before I could shoot a picture. No bigs, really – it was sort of all brownish and greenish and not all that pretty-ish.

On the night of the brussels sprout, bacon, and white bean salad, well, I shot a photo, but it just wasn’t a good visual representation. Then I made the mistake of adding in barley, and man oh man, how I wished I could have taken out the barley and gone back to the brussels and white beans all by their lonely selves. It was so much cleaner, and bacon-y, that way.

On the night of the spicy beef casserole. . .  hmmmm.

What can I say? The kids ate it without complaint, buuuuuuuut. There is dill in there. And some equate dill with tuna, and, some might say the beef casserole tastes like tuna casserole, and well, I’m just not willing to share a recipe that could possibly be dubbed, “Tuna Beef Casserole”. Guh.

So of course the natural thing to do was to turn to baking.

With chocolate.

And for some reason I have been dreaming of my college days and the oat and nut chocolate chip cookies that Great Harvest Bread Company used to turn out.

I’m pretty sure they still do, I just don’t have one near me, so I couldn’t verify it for you.

This is when my husband, for the first time ever in our history of knowing one another, brought it to my attention that I had a problem with sweets.

I used to run in my college days. Picture running tights under Umbros, headband, fleece.

That was me.

I would run TO THE BAKERY.

I would run there in my cute little tights and Umbros, buy a 6 cookie bag of oat and walnut and chocolate glory, then return to the dorm, sit on the stairwell and slip into a blissful chow session in my cute little running outfit.

My husband, then not my husband – not even my boyfriend, pointed out the irony of my activity.

All I could do was chuckle and wipe the crumbs off my mouth.

Whatevs.Oat and Walnut Chocolate Chip Cookies, Great Harvest Bread Company style

He was right.

I was sooooo ironic.

Like Alanis Morissette.

Cool.

Here’s the closest I’ve come (using only my memories) to my ironic, iconic, oat and walnut chocolate chip cookies of old.

They’re thin, crisp and chewy, buttery and chocolatey – sweet with a touch of salt. Parts melt in your mouth, while other parts enjoyably crunch.

They’re delicately balanced cookies.

Dig out your running tights and headband and do a lap before you chow the first three.

Oh – and the grapes in the photo? They mean nothing.

Nothing at all. They just make me feel better by being Milk’s wing men. When those guys are together, hanging around with the dessert, you can almost pretend the cookies are a healthy snack.

Duh. THAT’S why we’re wearing running clothes. . . .

Oat and Walnut Chocolate Chip Cookies

This recipe, as originally posted, included only 1 cup of wheat flour. After making it a couple more times, I found I like them with a little more. I use the method of stirring the flour first, spooning it into a cup, then leveling it off with a fork. Play with it until you like it.

Ingredients

  • 1 1/4 cups whole wheat flour (Test a couple by cooking them as directed. If you like them thicker, add more, 2 tablespoons at a time, until they're just how you like them!)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 1 cup unsalted butter, softened
  • 2 cups brown sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons molasses
  • 2 1/2 cups old fashioned rolled oats
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 cup walnuts, chopped

Directions

Pre-heat oven to 350 degrees F.

In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.

In the bowl of a mixer, add softened butter. Beat for 30 seconds until smooth. Add in brown sugar. Cream till smooth. Add in eggs, vanilla, and molasses and mix until fully incorporated. Gradually add in flour mixture. Mix thouroughly. Add in rolled oats and mix until evenly distributed throughout dough. Fold in chocolate chips and walnuts with a rubber spatuala or spoon.

Drop cookies by slightly heaping tablespoons onto cookie sheets.

Bake for 10 -14 minutes depending on the size of the cookies. Cookies should appear golden brown on the edges and just set in the middle.

Remove from oven and let rest on cookie sheet for at least 2 minutes before removing them with a spatula to cool completely on a wire rack.

Source

Sara| Home is Where The Cookies Are

http://www.wherethecookiesare.com/2013/05/21/oat-and-walnut-chocolate-chip-cookies/

16 thoughts on “Oat and Walnut Chocolate Chip Cookies

  1. Love the ending. The grapes meaning nothing. Too funny.

    I can totally picture you and E having this exchange. I’m sure he loved every minute of watching you in those tights too 😉

    I am making banana bread tomorrow. Recipe please? xo

  2. I totally laughed out loud just now, because V is sitting next to me and he just saw the photo with the grapes. He said, “Grapes?! What are THEY doing there??”
    Ahhhh. The truth of it!

  3. Cute story about the husband/then-not-boyfriend! Aw!

    I like the grapes myself. Sometimes you just need to keep things from looking too beige/brown, delicious though they might be.

  4. Ah, it was so fun to read your little memoir. I have to admit, I commit the same irony all the time. My favorite run is the run to a bakery or some food place. I get some exercise, fresh air, nice scenery, and then finish with some delectable munchies!

    Did you go to Berkeley in your undergrad? I graduated from Berkeley in 2012 and fondly remember Great Harvest Bread Company down Telegraph Avenue. I love their low or fat free cinnamon rolls (not because they were healthy, but because they were yummy!) They had such great breads, including the brown bread that is similar to the tasty brown bread served at Cheesecake factory. And such a nice owner, and they let you try samples of their breads! Such a great place. You make me miss it and the Bay Area so much.

    This recipe looks scrumptious and I’d love to try it, especially if it brings back memories of Great Harvest Bread Co.

    • Oh, I hope it does your memories justice too! It’s been years since I’ve had a real one. Nope, not Berkley – but I think they have them spread out all over the Northwest, right? Ooohhh, the warm brown bread!! I had forgotten it until you just mentioned it. Yum!! Thanks for the memories!

  5. Pingback: Oat and Walnut Chocolate Chip Cookies | cookiecuckoo

  6. Dill weed, eh?
    Cookies look yummy! Just made some oatmeal, Choc chip, coconut ones that look very similar to these. Not accompanied by grapes (or milk for that matter)… Gotta work on my presentation!

  7. Fun post! Thanks for sharing fond memories of Great Harvest, Sara and Pauline. I linked to our website and you can go from that to our “Find a Great Harvest” page to see if you might have a locally owned GH bakery near you. The cookies look beautiful!

    • Debbie! Thank you! I had the impression Great Harvest was only out west. I’m so happy you told me – there is one coming close enough to my area that I could make a trip over there every once in a while – bummer that it’s NOT within running distance though – can’t totally recreate those college days. . . 😉

  8. LOVE THESE COOKIES! Best ever result, but…

    Why put molasses in the recipe and then forget to tell us when to add it? I put it in when mixing the butter/sugar/egg mix.
    I used an icecream scoop and got the best sized cookies after chilling the mix.
    One of the best recipes on the web, fo’ sho’

    Andy

  9. After making the dough can I cut it with a cookie cutter? I find that shaping by hand is tiring and does not yield an uniform set of cookies

    • Hi there! I wouldn’t recommend trying to cut them with a cookie cutter – the dough isn’t firm enough. Maybe scooping with an ice cream scoop would help – although that would make gigantic cookies! Maybe a melon baller? I usually scoop the dough up with a regular old cutlery spoon, then scrape it out of that spoon, onto the cookie sheet, with another spoon of the same size. It usually works pretty well! Good luck!

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