I’m forever on a quest to make cookies that look (and feel and taste) like cookies that you’d find in a bakeshop.  I want my cookies round, kind of chewy and pretty flat, is that too much to ask?  In years past my cookies were a bit of a disaster visually but tasted pretty delicious.  Recently, with some careful research, I’ve made some pretty good looking cookies like these ones which made me happy.

The other day I wanted to make a new-to-me baked good so I pulled out my new-ish Tartine Cookbook and decided to go with some simple cookies. For whatever reason I don’t usually make oatmeal cookies (I’m more of a chocolate chip girl) so I thought this would be a nice change of pace. I also enjoyed the fact these oatmeal cookies didn’t involve raisins (my nemesis) and instead had chocolate chips and walnuts… so much more delicious!

No surprises here in terms of technique, it’s a pretty straightforward cookie recipe. An interesting twist in the ingredient list was the addition of blackstrap molasses. It lending a neat tang to the cookies.

One warning, I thought these cookies spread out a LOT more than normal, so definitely space out your cookies a bit more than you usually do. These make flat, chewy cookies which are totally my fave. Oh! And I used Belgian Callebaut chocolate chips which are a bit more expensive but are SO GOOD. Try them!

 

 

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2 Responses to Tartine’s Chocolate-Oatmeal-Walnut Cookies

  1. Tina Ives says:

    I don’t usually bake a lot but have been broadening my horizons. Recipe was pretty easy. They do spread a lot. The cookies have grown on me. Definetely chewy and and chocolatey. Used good quality dark chocolate. A lot of molasses taste. Would like find a substitute or leave out next time.

    Love this blog too.

  2. [...] I used the Tartine Bakery’s Chocolate-Oatmeal-Walnut Cookie recipe. (I recently discovered that the Tartine Bakery is a husband and wife baking team bakery [...]

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