Makes 2 dozen

Remove the eggs and butter from the refrigerator the night before baking.

Ingredients

2 large eggs, room temperature
1 cup unsalted butter (2 sticks), very soft
1 cup brown sugar, packed
1/2 cup granulated sugar
1 tablespoon vanilla extract
3 cups old-fashioned whole rolled oats (not instant or quick cook)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt, or to taste
2 cups chopped walnuts

Directions

Preheat the oven to 350F, and line 4 baking sheets with parchment paper.

In a large bowl, combine the eggs, butter, sugars, vanilla, and mix with a spoon until smooth.

Add the oats, flour, baking soda, salt, and stir to combine.
Add the walnuts and stir to combine.

Using a muffin {¼ cup} scoop, form mounds and place on a prepared baking sheet spaced about 2 inches apart (6 cookies on each sheet)

Bake 2 pans for about 20 minutes, switching pans halfway through baking.
Repeat with the second two pans. Cool the cookies on the parchment on the kitchen counter.

Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

Posted by Jovina Coughlin in cookies, Desserts, Healthy Italian Cooking, oats