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We had to sample A LOT of these cookies before we finally figured it out, but once we did that, we cracked the code and came up with a copycat version that’s just about indistinguishable from the original. So what’s that secret ingredient? It’s old-fashioned oats! Before you get carried away, no, these aren’t oatmeal cookies. The oats, a scant 1/2 cup, are ground up into oat flour and used to supplement the all-purpose flour already in the dough. This lends a subtle, yet distinct flavor that makes these cookies so special.

Yield(s): Serves 3 dozen

20 minutes active; 1+ hour inactive

4.5
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When you share or print a 12 Tomatoes recipe,
you're making mealtime meaningful.
100% of the Share to Care sponsor fees fund meals for families in need. Learn More
Ingredients
  • 2 1/4 cups all-purpose flour
  • 1/2 cup old-fashioned or rolled oats, ground into flour
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 cup (2 sticks) unsalted butter, melted
  • 3/4 cup brown sugar
  • 3/4 cup sugar
  • 1/2 tablespoon vanilla extract
  • 1/2 teaspoon lemon juice
  • 2 large eggs
  • 3 cups semi-sweet chocolate chips
  • 1 cup walnuts, chopped
Preparation
  1. In a medium bowl, combine all-purpose flour, oat flour, baking soda, salt and cinnamon, whisking everything together until combined.
  2. In a large bowl, whisk melted butter together with both brown and granulated sugar until fully incorporated, then mix in eggs, lemon juice and vanilla extract.
  3. Once smooth, stir in dry ingredients, being careful not to over-mix, then fold in chocolate chips and walnuts.
  4. Scoop 2-3 tablespoons cookie dough onto 2, parchment-lined baking sheets and chill for at least 1-2 hours or up to 24 hours.
  5. Remove from fridge, gently flatten cookies with your palm.
  6. Preheat oven to 350º F and space cookies out on baking sheet so they’re at least 1 1/2 inches apart.
  7. Place baking sheets in oven and bake for 13-15 minutes (if on the smaller side; 10-12 minutes if smaller), or until golden. They should still be soft in the centers.
  8. Remove from oven and let cool at least 15 minutes before serving. Enjoy!

Recipe adapted from Modern Honey