This recipe is based on Dorrie Greenspan latest Choc Chip recipe. It is different as it contains Rolled Oats. I have doubled the Choc Chips and Walnuts. I have also adapted it to TMX. It makes about 60 small cookies, depending on size.
I make up the mixture and after baking first batch, leave the mixture in the fridge and bake subsequent trays when I have the oven on. For a flatter cookie, leave out of fridge for 1 hour before baking.
Add rolled oats with flour.
2 cups all purpose flour, ( or 1/2 bread flour and 1/2 plain flour)
1 teaspoon salt
3/4 teaspoon baking soda, ( carb)
125g butter at room temperature
1 cup sugar
2/3 cup light brown sugar
2 teaspoons vanilla essence.
2 large or 3 small eggs
4 cups choc chips, a mix of colors fine.( can replace 1 cup with dried cherries
2 cups roughly chopped Walnuts
2 handfuls rolled oats
Set oven at 375 or 350 ff.
Beat soft butter, 1 minute/ speed 4
Add sugar, beat 2 minutes / speed 4
Add Vanilla and eggs, one at a time. Speed 4 /4 minutes
Add flour and mix on knead until just incorporated
Set aside in large bowl.
Add choc chips and Walnuts. Fold over until choc chips and nuts are mixed through.
Using a ice cream scoop, place on lined baking sheet and bake 10 to 12 minutes.
Leave on tray 5 minutes and then on to wire rack to cool.