I just had to try more than one recipe from new Williams-Sonoma cookbook, and I thought cookies would be a good choice as they are easy to share with co-workers, and some of Joe's lucky students. I had pretty much all the ingredients for the Oatmeal-Chocolate Chip Cookies on hand, so they were the winners. These cookies were pretty tasty - the first batch I baked a little too long and they were super crispy, but which is not how I like my cookies. I reduced the baking time on the next batch and they were more chewy, which is my preference. Either way though, they are very yummy!
Oatmeal-Chocolate Chip Cookies
1 cup unsalted butter
3/4 granulated sugar
3/4 cup light brown sugar, firmly packed
1 tsp vanilla extract
1 1/2 cups flour
1 tsp baking soda
1/4 tsp salt
2 cups old-fashioned rolled oats
12 oz semi-sweet or bittersweet chocolate chips
1 cup walnuts, toasted and chopped (optional)
Position a rack in the middle of the oven and preheat to 350. Line 2 rimless baking sheets with parchment paper. In a large bowl, using an electric mixer on medium speed, beat the butter and sugars until creamy. Add the eggs and vanilla and beat until smooth. In another bowl, stir together the flour, baking soda and salt. Add the dry ingredients to the wet ingredients and beat on low speed until smooth. Stir in the oatmeal, chocolate chips and walnuts, if using.
Drop rounded tablespoonfuls of the dough onto prepared sheets, spacing them about 1 1/2 inches apart. Bake until the cookies are golden brown, about 10-12 minutes. Transfer cookies to wire racks and cool completely.