the oven to 350F. Line two baking sheets with parchment paper. Set
oats, flour, nuts, chocolate chips, salt, and baking soda in a large
mixing bowl. Stir with a wire whisk.
oil, maple syrup, water, and vanilla in a small mixing bowl and beat
vigorously with a wire whisk until emulsified. Stir into the oat
flour mixture, mixing just until everything is evenly moistened. Let
sit 5 minutes.
slightly rounded tablespoons of dough onto the prepared baking
sheets, about 1 inch apart. The dough will be crumbly. Flatten with
your hand to 1/3" thick. Smooth the edges to make each cookie
uniformly round, gently pressing the dough so that the cookie hold
sheet at a time on the center shelf of the oven until cookies are
lightly brown, about 18 minutes. Transfer to a cooling rack and cool
completely. Store in an airtight container in the refrigerator.
To toast the
walnuts, preheat the oven to 350F. Spread the nuts in a single layer on
a dry baking sheet. Bake on the center shelf of the oven until fragrant
and lightly browned, about 8 - 10 minutes. The cookies taste best after
they have been chilled in the refrigerator.
One bite and
chocolate chip cookie lovers will known they have met their match !