This Sunday is the Father’s Day. Being away from home on days like this is really hard. I want to spend time with my dad on father’s day.
I wish I was not this far away from home… So I thought to myself. What can I do to make my father feel like I am there with him and make him feel loved?
After thinking long and hard, I decided to make his favorite cookies. I know it won’t be the same without him eating them but what can I do???
Luckily, I will be travelling home in the next couple of weeks to spend time with him for almost a month. I simply cannot wait!
My father loooooooooves nuts.
As a matter of fact, if a cake or a cookie looks good, before eating it, he will first ask if it has nuts in it. If it does not, he will ask if we can make it with nuts.
As a responsible daughter, if I am baking for my dad, I know that a desert without nuts is pretty much not a good idea.
That is exactly why; these Chunky Oatmeal Chocolate Cookies are his favorite. This is the kind of cookie that you can taste and feel nuts with every bite.
As I am my father’s daughter, they are my favorite too. They are chocolaty, nutty, gooey, buttery, tangy, chunky, melty …etc. All the adjectives that comes to mind for a good cookie…
One trick I learned a while back was to rest the dough in the fridge overnight, after scooping it on a sheet pan. Next day, I bake as many as I like and freeze the rest in a zip lock bag for up to a month.
Since I love serving warm cookies, I usually bake them right before serving. If they were in the freezer, I take them out 1 or 2 hours before I am ready to bake.
If you do not want to deal with freezing and want to bake it all at once, they will keep fresh for 3 to 4 days in an airtight container. However, unfortunately, they won’t be as good as the first day. Just letting you know…
One last note; when you take them out of the oven, they look like they are underdone. This is normal. Just let them cool for 5 minutes and transfer them to a wire rack (in order to stop the baking process).
And dad, I promise I will make some for you to eat, very soon…Print
Chunky Oatmeal and Chocolate Cookies
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Total Time: 47 minutes
- Yield: 16
- 11/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/4 teaspoon ground cinnamon
- 1 1/4 cups old fashioned oats
- 1 cup walnuts, toasted and chopped
- 1 cup cranberries (or raisons), chopped coarse
- 4 ounces bittersweet chocolate, chopped into chocolate chip size chunks
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 11/2 cups packed dark brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- Adjust the oven rack to the middle position and pre-heat the oven to 375 F degrees. Line 2 baking sheets (if baking them all together) with parchment paper.
- In a medium bowl mix flour, baking powder, baking soda, table salt and cinnamon.
- In a separate bowl, stir together oats, walnuts, cranberries and chocolate.
- In a standing mixer fitted with a paddle attachment, mix the butter and sugar about a minute on medium speed, scraping down the bowl as necessary.
- Add the egg and vanilla and continue to mix until fully incorporated for 30 seconds.
- Scrape down the bowl to ensure that there are no lumps remaining.
- Decrease the speed to low. Add the flour mixture and mix until just combined, 30 to 45 seconds. Do not overbeat.
- With the speed on low, gradually add the oat mixture and mix until just combined.
- In order to ensure that the ingredients are evenly distributed, give the dough a final hand stir.
- Divide the dough into 16 portions and roll them into balls. Stagger 8 balls on each baking sheet by spacing them 11/2 inches apart from each other. Using your fingers, press gently on each dough ball to a 1-inch thickness.
- Bake each sheet separately for 15 minutes, rotating halfway through the baking time.
- Keep cookies on the baking sheet for 5 minutes and then transfer them to a wire rack (to stop the cooking)
- Continue the same process with the second batch.