Oatmeal Chocolate Chip & Mixed Nut Cookies

These cookies came as another one of those, use what is in the cupboard kind of mix. I didn’t have a full measurement of nuts so I combined for types of nuts I had.  They turned out really well, I mean really really well, I was quite excited with the result.  It made a lot more then I typically make, but they freeze well, and I tested a batch to go from freezer to oven and they turned out just as good as the first day.  Everyone has a oatmeal chocolate chip recipe, so being me I like to try different techniques to make it stand out, make it better then average.   I have to pat myself on the back with these.  They are amazing and loaded with chocolate, crunchy, a nice bit of acid to counter act the sweet flavor.  It’s a great balanced cookie.

Oatmeal Chocolate Chip & Mixed Nut Cookies
Makes 3 dozen cookies

• 2 1/2 c Flour
• 1 c Rolled Oats
• 1 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 1/2 tsp Cinnamon
• 1 c (2 sticks) Unsalted Butter
• 1 c Brown Sugar, packed
• 1/4 c Vanilla Sugar
• 1 Egg
• 2 egg Yolk
• 2 c Chocolate Chips
• 1 c Mix of Nuts, toasted:  Almonds, Walnuts, Pecans, Hazelnuts

In a bowl combine the flour, oats, baking soda, cinnamon, and salt. Mix to combine and set aside.

In a small saute pan dry toast the pans until aromatic over medium heat.  It should take about 5 minutes, this will release oils and intensify flavors in the nuts.  Set aside to cool.

In a sauce pan over medium heat, combine the butter, brown sugar, and vanilla sugar. Stir until all the butter is melted and all the sugar is absorbed and mostly dissolved.  Do not let the mixture boil. Pour into a large 5 quart bowl to cool. Whisk continuously to bring down the heat to blood temperature, mixture will become thick. Once down to around 98°F-100°F add in the eggs one at a time, whisking vigorously to fully incorporate the eggs.

With a stiff spoon, wooden or bamboo works great, stir in the flour mixture until well combined.  Then fold in the chips and nuts.  Roll into 2 tablespoon balls and place 12 balls on a cookie sheet lined with parchment or a silpat.

Refrigerate the tray of cookies, and preheat oven to 350°F.   Let the cookies cool in the fridge while the oven heats up.  Once the oven is ready transfer the cool cookie balls to the oven and bake for 12-15 minutes until golden brown.  Cool on cookie sheet until able to move to a cooling tray.

With remaining cookies if saving for later use, let them cool in fridge for 10-15 minutes or until no longer tacky to the touch before placing in the oven.

NOTE: If freezing the dough let cool in fridge to form balls before transferring to a freezer bag.  To bake the cookies directly from the freezer, place on tray in the cold oven and turn oven on 325ºF and set time for 20 minutes.  Once the timer goes off check to see you may need to leave in for another 3-5 minutes depending on oven.