1cup(226 grams or 2 sticks) unsalted butter, room temperature
1cup(200 grams) packed dark brown sugar, (light brown works too)
⅓cup(66 grams) granulated sugar
2large eggs, room temperature
1tablespoonpure vanilla extract
¾cup(110 g) coarsely chopped walnuts
¾cup(127 g or 4 oz) dark chocolate chunks or chips
Instructions
Preheat the oven to 350° F. Line cookie sheets with parchment paper, set aside.
Whisk together flour, oats, baking soda, salt, and cinnamon. Set aside.
In a bowl of a stand mixer (or using a hand mixer), mix together the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 3 to 4 minutes. Beat in vanilla and eggs until light and creamy, about 1 minute Scrape down sides when necessary.
Gradually add the flour oat mixture and mix until just blended. Stir in the walnuts and chocolate chunks.
Use a medium cookie scoop to scoop dough and form into balls. Place on parchment lined cookie sheet and bake for 10 to 12 minutes. The edges will look lightly browned and the centers soft. Let the cookies cool on the cookie sheet for 3 minutes and then transfer to a cooling rack to cool completely.
Notes
Oats: Use old fashioned rolled oats for the perfect chewy texture. Quick oats may be used as a substitute, but the texture won't be as chewy. I do not recommend steel cut oats.Over-baking: Be careful not to over-bake the cookies or else they will turn out dry. It's best if they are slightly under-baked and they will firm up as they cool.Store in an airtight container at room temperature for up to 5 days.Freeze dough for up to 3 months. Defrost in the refrigerator before bringing to room temperature and baking.