ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chocolate Chunk and Walnut Oatmeal Cookies

Charles Masters
Yield Makes about 32 cookies

Ingredients

  • 6 tablespoons unsalted butter
  • 3/4 cup packed light brown sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup whole-wheat flour
  • 3/4 teaspoon baking soda
  • 1 1/2 cups old-fashioned oats
  • 1/2 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts
  • 3 ounces bittersweet chocolate, coarsely chopped

Nutrition Information

  • calories 92
  • satfat 2 g
  • monofat 1 g
  • polyfat 1 g
  • fat 5 g
  • cholesterol 12 mg
  • protein 2 g
  • carbohydrate 11 g
  • sugars 6 g
  • fiber 1 g
  • iron 1 mg
  • sodium 54 mg
  • calcium 11 mg

How to Make It

  1. Preheat oven to 350°. Melt butter in a small saucepan over low heat. Remove from heat, and add brown sugar; stir until smooth. Combine all-purpose flour, whole-wheat flour, baking soda, oats, and salt in a medium bowl. Combine butter mixture with the dry ingredients, and add egg and vanilla extract. Fold in walnuts and bittersweet chocolate. Mix well, and spoon by tablespoonfuls onto lightly greased baking sheets. Bake for 12 minutes or until tops are dry to the touch.