Oatmeal Walnut Cocoa Nib Cookies
makes about 2 1/2 dozen cookies
1 cup (2 sticks) butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
2 1/2 cups old fashioned oats
1 cup coarsely chopped walnuts (optional—I didn't use them because my family doesn't like them, but I'm sure they would be great)
1/2 cup cocoa nibs*
1 cup semisweet chocolate chips
Preheat oven to 350 degrees F.
In the bowl of an electric stand mixer, fitted with a paddle attachment, add butter and sugars. Beat on medium speed until the mixture is light and fluffy, about 3 to 5 minutes. Stop the mixer, scrape down the sides of the bowl, and beat in eggs. Add eggs one at a time, beating for one minute on medium speed between each addition. Beat in the vanilla extract.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add flour mixture all at once to the butter and egg mixture. Beat on low speed until the mixture just comes together. It's okay if all of the flour isn't completely mixed in.
Add the oats, walnuts, cocoa nibs, and chocolate chips. Remove the bowl from the mixer and use a spatula to finish incorporating the mixture by hand. Mix together until no flour bits remain, and everything is well mixed together.
Scoop dough out by the tablespoonful onto baking sheets with parchment paper or silpat (I always use silpat for cookies.) (I got a cookie scoop for Christmas and I love it! Uniform cookie size.) Bake for 10 to 13 minutes until toasted brown on top. Remove from the oven. Allow to cool on cookie sheet for 5 minutes before removing to a wire rack to cool completely.
*Cocoa nibs are bits of crushed cocoa beans and they are fabulous! They taste vaguely of dark chocolate and provide the perfect crunch in these cookies. I bought mine in France, but apparently you can buy them on amazon or maybe even in your grocery store. Well worth it—they totally make these cookies.