Combine dry ingredients- In a bowl add 1 1/4 cup all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon. Now whisk together and set it aside.
For the butter and sugar mixture- In a separate bowl add 1 cup unsalted softened butter, 3/4 cup brown sugar, 1/4 cup granulated sugar, 2 large eggs, and 1 tsp vanilla extract.
Using an electric hand mixer and mix that on medium speed until it’s well combined
Combine together and add in the chocolate and nuts- Now add in the flour mixture and 2 cups rolled old-fashioned oats and blend it together using an electric hand mixer.
Then add 1 1/2 chocolate semisweet chocolate chips 1 cup walnuts, chopped and Mix with a spatula.
Scoop onto a baking sheet and bake- Once your cookie dough is well-combined scoop out mounds of the cookie dough onto a baking sheet lined with parchment paper. You’ll want to use a medium to large cookies scoop here. Mine fits approximately 2 tablespoons.
You can drop the cookies directly onto the parchment paper and bake them from there or I like to roll them into balls before baking. They just look prettier that way, but that’s definitely optional. Now bake your cookies in the oven at 350 degrees Fahrenheit for about 11 minutes. They might look a little underbaked, but they will firm up after they cool.
How to freeze oatmeal chocolate chip cookies
Raw- If you want to freeze the dough and bake it later, roll the dough balls and place them on a baking sheet in a single layer and freeze until solid (so about 2 hours), then place them into a freezer bag and store them for up to 6 months.
Baked- Once your baked cookies have cooled place them in a sheet pan and freeze for 2 hours then place them in an airtight container with parchment paper layered between each layer. They can be kept frozen for up to 3 months fr best taste.