Oatmeal cookie that even non-oatmeal eaters would like! Crispy on the outside and chewy in the middle. Easily customize your recipe by replacing the chocolate chip and walnuts with other ingredients. Sometimes I omit the chocolate to make it less sweet - just oatmeal and nuts.
PREPARATION. Preheat oven to 350 F (175 C). Line several baking sheets with parchment paper.
MAKE THE COOKIE DOUGH. Using an electric mixer, beat together the butter for about 30 seconds on medium speed. Add the brown sugar, white sugar, baking soda, cinnamon, and salt. Mix in the egg and vanilla extract. Beat until combined and occasionally scrape the bowl. In a separate bowl, whisk together the flour, rolled oats, and baking soda. Gradually add to the butter mixture, mixing until just combined. Fold in the chocolate chips and walnuts.
ASSEMBLE: Using a small ice cream scoop or a rounded spoon (about a tablespoon), spoon the dough onto the lined baking sheets, spacing them about 2.5 inches apart.
BAKING AND COOLING. Bake for 9-12 minutes or until cookies are light brown and centers appear set. Cool on cookie sheet for about 2 minutes before transferring to a wire rack to cool.
Notes
(Note 1) You can easily double the recipe if you need a bigger batch.