Chocolate Chip Walnut Cookies

Some evenings, all I want is a nice big chocolate chip walnut cookie.  Warm from the oven, perfectly crunchy at the edges, chewy and slightly soft at the center.  Chunks of walnut that can be nibbled out of the cookie whole, and melted nuggets of chocolate.  Oh and I'll take a nice ice-cold glass of milk alongside.

Whenever I need the perfect cookie, I always pull out this delicious recipe that purportedly comes from the cafe of the Neiman Marcus department store.  Urban legend watchdog Snopes confirms that the story behind this recipe is just that--a story--but in any case, I'm just thankful that the email meme containing this recipe came my way at a time when I actually *would* read all those crazy email forwards people sometimes spam you with. 

But back to these cookies, I have to say I love the nutty flavor (thanks to oat flour and chunks of walnut) and hints of caramel (that'd be from the brown sugar).  And to intensify and deepen these flavors, you really want to let the dough age for at least 36 hours before baking.  Don't take any shortcuts here!  Research shows that a clear flavor difference is noticed not at 12 or 24 hours but only after 36 hours, as the flours, butter, and egg finally have a chance to truly meld together.

The great thing about aging cookie dough is that you go through the work of making a big batch of dough on one day, and then days (or even weeks) later can effortlessly enjoy freshly-baked, homemade cookies.  Just store the dough in an air-tight container at the back of your fridge, then any time you want a fresh-baked cookie, the aged dough is right on hand, ready to go.  Just grab an ice cream scooper and scoop out a cookie (or two) and bake it up in your toaster oven!  Mmm...fresh-baked cookie goodness!

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One quick note: using a stand mixer definitely makes this a whole lot easier.  The dough gets to be rather stiff once the dry ingredients are added!

Chocolate Chip Walnut Cookies 

Adapted from the "Neiman-Marcus $250" meme

Makes ~ 4 dozen cookies

1 cup butter, at room temperature

1 cup each white sugar & brown sugar
2 eggs, at room temperature
1 tsp. vanilla
2 cups flour
2 1/2 cups oats, blended to fine powder
1/2 tsp. salt
1 tsp. each baking powder and soda
12 oz. chocolate chips
1 1/2 cups coarsely-chopped walnuts (or other nuts of your choice)

Cream butter and sugars.  Add eggs and vanilla and beat until light and fluffy.  In a separate bowl, mix together the remaining ingredients.  Add to creamed mixture and stir until well incorporated.  Transfer cookie dough to an air-tight container and refrigerate 36 hours or more.

Scoop by rounded tablespoons and place 2 inches apart on ungreased cookie sheet.  Bake at 375 F for 10 minutes or until cookies reach desired doneness.  Remove cookies from oven and let sit on pans one minute, then enjoy them nice and warm!  Before storing any leftover cookies, make sure they have cooled completely (a cooling rack is helpful here) before placing in an air-tight container.