Posted by: A Part of the Solution | December 6, 2011

Chocolate Chip Black Walnut Oatmeal Cookies

These are the cookies with which we celebrated the farm’s very first farrowing event down in our new farrowing center. Anytime you’re wishing to welcome 20 new souls into your life, or anytime you’re just plain celebratory, these are cookies which do the trick.

If you don’t have black walnuts, you can substitute regular walnuts–or even pecans. You might even choose to use peanuts. The chocolate chip black walnut oatmeal cookies will still be delicious, albeit no longer ‘black walnut’. The vegan version is folded into the master recipe.

If you’re nut allergic, consider adding 3 oz of chopped, dried cherries instead. No one will even think about missing the nuts.

Chocolate Chip Black Walnut Oatmeal Cookies

Your dough will do better if your ingredients are at room temperature.

1 cup, 4 oz, black walnut pieces

8 oz butter, or Earth Balance Buttery Sticks

1/2 cup, 3.5 oz, granulated sugar, or vanilla sugar

1 cup brown sugar, 7 oz, or 15 TBSP granulated sugar and 1 TBSP blackstrap molasses

2 large eggs, or 2 medium eggs and the yolk only of a third medium egg


3 TBSP ground flax seed meal blended with 4 TBSP water until extremely demulcent (goopy and stretchy)

1 tsp vanilla

1 1/2 cups, 7.5 oz, all purpose flour

1/2 tsp salt

1/2 tsp soda

1 fat pinch ground cinnamon

3 1/4 cups, 9.75 oz, rolled oats

1 1/2 cups, 9 oz, chocolate morsels

Preheat the oven to 375°. Spread the black walnut pieces on a rimmed baking sheet and let them toast as the oven preheats. Shake them at 4 minutes. Check them for doneness at 8 minutes. Watch out, the timeline between ‘toasted’ and ‘burnt’ is astonishingly brief. Pour the walnut pieces into an old tea towel and let them rest, covered by the towel for a few minutes. Now rub the walnut pieces in the towel, and then carefully bring the pieces to a small bowl, leaving the bitter skins you rubbed off behind.

Cream the fat until it is light and fluffy. Add the sugars gradually and beat until well incorporated. Add the eggs one at a time (or the flax seed meal mixture gradually), beating well in before adding the next one. Add the vanilla extract and beat a little more.

Whisk the flour, salt, soda and cinnamon together. Add this to the creamed mixture and stir in completely. Now add the oatmeal, chocolate chips and the fully cooled walnut pieces. Stir until everything is fully incorporated and evenly distributed.

I like a very small cookie–that way I can have more than one or two without ruining my appetite. You may choose to make your cookies larger, in which case bake them longer. So I put a scant tablespoon of dough with about an inch of space around it (more like 2 cm, but there you are) on the ungreased cookie sheet.

Bake for 8-11 minutes, depending on your oven and how brown you like your cookies to get. Let them cool on the pan for two minutes before removing them to a cooling rack. In the very small size, this recipe makes about 8.5 dozen cookies.


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