Chocolate-Oatmeal-Walnut Cookies

From my book, Ancient Heritage Cookies. To repay the generosity of an old friend for sending me a very special baking book, I made him these chocolate-oatmeal-walnut cookies. I toast the walnuts for a deep, nutty flavor, and chill the dough overnight to hydrate the oats. These cookies are moist, chewy, and absolutely scrumptious! They will make the oatmeal cookie lovers in your life very happy.

Chocolate-Oatmeal-Walnut Cookies
Chilling Time: 4 hours or overnight
Makes about 36 cookies

1 cup white whole-wheat flour (130 grams)
1 cup old-fashioned rolled oats (90 grams)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
8 tablespoons (1 stick) unsalted butter, room temperature (113 grams)
3/4 cup plus 2 tablespoons granulated sugar (175 grams)
2 tablespoons molasses
1 large egg, room temperature
1 tablespoon whole milk
1 1/2 teaspoons pure vanilla extract
1 cup bittersweet (60% cacao) chocolate chips (163 grams)

1/2 cup toasted walnuts, coarsely chopped (59 grams)

In a medium bowl, whisk together flour, oats, baking powder, baking soda, and salt. Set aside.

In the large bowl of an electric mixer, with speed set to high, beat butter and sugar about 2 minutes, until light and fluffy. Add molasses. Beat until combined. Add egg. Beat 1 to 2 minutes, until light and fluffy. Add milk and vanilla. Beat until thoroughly combined. Set mixer speed to low. Gradually add flour mixture, until just incorporated. Add chocolate chips and walnuts. Mix until just combined. Chill for 4 hours or overnight, to hydrate the oats.

Preheat oven to 350°F/180°C/Gas Mark 4. Line cookie sheets with parchment paper.

Using a medium cookie scoop, such as #50, form 1 tablespoon of dough into 1 1/4-inch balls. Place on prepared sheets, spacing about 2 1/2 inches apart. Flatten to 1/3- to 1/4-inch thickness. Bake for 10 to 14 minutes, until golden brown. Cool for 2 minutes on cookie sheets. Transfer cookies, still on parchment, to wire racks to cool completely.

Store cookies in an airtight container, at room temperature, for up to 1 week.

Baker’s Note: Toast walnuts 5 to 7 minutes, at 350°F/180°C/Gas Mark 4, until fragrant.