Jeanette'S Cookies
Delicious oatmeal chocolate chip cookies with walnuts, offering a perfect balance of sweetness and crunch, ideal for satisfying snack cravings or sharing with friends and family.
Ingredients
Instructions
- Sift flour; measure and sift again with baking soda and salt.
- Cream butter with both sugars.
- Beat eggs into the butter-sugar mixture. Add vanilla and mix well.
- Stir in the dry ingredients.
- Add nuts, oats, and chocolate chips; mix thoroughly.
- Drop about 1 tablespoon of dough onto a greased cookie sheet.
- Bake for 12 to 15 minutes at 350°F, until light brown.
Tips & Substitutions
For a chewier cookie, use light brown sugar instead of white sugar. If you don't have walnuts, try substituting with pecans or omit nuts altogether for a nut-free version. Chilling the dough for 30 minutes can enhance the flavors and improve texture. You can also experiment by adding dried fruits like cranberries or using different types of chocolate chips for variety.
Serving Suggestions
These cookies are perfect for a cozy afternoon snack or as part of a dessert platter for gatherings. They pair beautifully with a glass of cold milk or a cup of coffee. For a delightful twist, serve with a scoop of vanilla ice cream for an indulgent dessert, or enjoy them alongside a slice of Fresh Peach Crumble for a comforting treat.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag, where they can last for up to three months. Reheat them in the microwave for a few seconds to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Jeanette'S Cookies contains roughly 2440 calories, with 24g protein, 156g carbohydrates, and 173g fat. It is an excellent source of protein (49% of the Daily Value), iron (39% of the Daily Value), and dietary fiber (26% of the Daily Value). Note that it is relatively high in sodium, at 2341mg per serving (102% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for half of the all-purpose flour for a nuttier flavor and added fiber. Keep in mind that this may make the cookies denser, so you may need to adjust the baking time slightly.
What can I use instead of eggs for a vegan version?
For a vegan version, replace each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes). This will help bind the ingredients together while keeping the cookies moist.
How do I know when the cookies are done baking?
Cookies are done when they are lightly browned around the edges and still soft in the center. They will continue to firm up as they cool on the baking sheet. Keep an eye on them after the 12-minute mark to prevent overbaking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).