Chocolate chunk oatmeal cookies (with walnuts)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 220.6
- Total Fat: 14.8 g
- Cholesterol: 24.4 mg
- Sodium: 101.8 mg
- Total Carbs: 22.5 g
- Dietary Fiber: 1.9 g
- Protein: 3.4 g
View full nutritional breakdown of Chocolate chunk oatmeal cookies (with walnuts) calories by ingredient
Number of Servings: 20
Ingredients
-
Brown Sugar, 1 cup, unpacked
Butter, salted, 125 grams
Egg, one large
Vanilla Extract, 1 tsp
Flour, white, 1 cup
Baking Powder, 0.5 tsp
Baking Soda, 0.25 tsp
Salt, 0.25 tsp
Flaxseed, ground, 1 tbsp
Oats, Quaker, 1 cup
Chocolate chunks, 70% to 80% cocoa if possible (20 x 10g each, slightly chopped)
Walnuts, 1 cup, chopped (optional, pecans are also great)
Tips
Best consumed within two days.
Directions
1. Pre-heat oven to 350F / 180C
2. Soften butter, and blend with brown sugar in one bowl until smooth, then beat in egg and vanilla, again until smooth
3. Sift together flour, baking powder, baking soda and salt in another bowl; then stir in flaxseed and oats until well mixed
4. Stir butter mixture into the flour mixture until well mixed
5. Stir in chocolate and walnuts
6. Roll into 20 balls on cookie sheet with parchment paper, ensuring at least one chunk per ball
6. Bake for 5 minutes, until dough starts to melt; remove cookie sheet from oven and flatten the balls to about 7 or 8mm (1/4 inch) thickness, and put back in the oven
7. Bake a further 5 to 10 minutes, or until slightly browned on top and nicely brown on bottom
Serving Size: makes 20 moreish cookie servings
Number of Servings: 20
Recipe submitted by SparkPeople user FSDRUMMER.
2. Soften butter, and blend with brown sugar in one bowl until smooth, then beat in egg and vanilla, again until smooth
3. Sift together flour, baking powder, baking soda and salt in another bowl; then stir in flaxseed and oats until well mixed
4. Stir butter mixture into the flour mixture until well mixed
5. Stir in chocolate and walnuts
6. Roll into 20 balls on cookie sheet with parchment paper, ensuring at least one chunk per ball
6. Bake for 5 minutes, until dough starts to melt; remove cookie sheet from oven and flatten the balls to about 7 or 8mm (1/4 inch) thickness, and put back in the oven
7. Bake a further 5 to 10 minutes, or until slightly browned on top and nicely brown on bottom
Serving Size: makes 20 moreish cookie servings
Number of Servings: 20
Recipe submitted by SparkPeople user FSDRUMMER.