Oatmeal Chocolate Chip Cookies

I’ve won awards with these cookies.

Ingredients

Dry

• \(270\) g (\(1\frac{3}{4}\) cups) bread flour
• \(85\) g (\(1\) cup) rolled oats
• \(1\) tsp baking soda
• \(6\) g (\(1\) tsp) kosher salt

Wet

• \(2\) sticks of good quality softened butter (e.g. Irish)
• \(\frac{3}{4}\) cup light brown sugar
• \(\frac{3}{4}\) cup granulated sugar
• \(2\) eggs
• \(1\frac{1}{2}\) tsp vanilla extract

Finishing

• \(1\) cup of Ghiradelli semisweet chocolate chips or break up an equivalent amount of a nice, bittersweet chocolate bar
• \(1\frac{1}{3}\) cup walnuts
• optional: coarse kosher or sea salt

Directions

1. Preheat oven to 375º F (190º C)
2. Combine the dry ingredients in a small bowl and set aside
3. Cream butter and sugars in a large bowl (I use a food processor)
4. Mix in eggs separately and then vanilla
5. Add dry ingredients and mix very well. I put on hearing protection and run the food processor for a couple of minutes. You’re building gluten. Mmm … gluten
6. add walnuts, process, drop in the chocolate bar and process or drop in the chocolate chips and stir
7. Scoop onto cookie sheet with #20 (yellow handled) disher
8. optional: sprinkle with coarse salt
9. bake for 13 minutes