Thick & Chewy Chocolate Chunk (chip) Cookies:

Ingredients:

14 ounces semisweet or bittersweet chocolate, coarsely chopped (we used milk chocolate chips instead)
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 ½ teaspoons kosher salt
1 ½ cups unsalted butter, room temperature
1 ½ cups packed dark brown sugar

¾ cup granulated sugar
¼ cup heavy cream
2 large eggs, room temperature
1 tablespoon pure vanilla extract
4 cups old-fashioned (rolled) oats
2 cups walnut halves and pieces (we didn’t include nuts in case someone had a nut allergy)

Steps:

1) Heat the oven to 375 degrees. Line 3 large cookie sheets with parchment paper.

2 Coarsely chop the chocolate into ½-inch chunks, leaving all the flaky bits on the cutting board.<— (we skipped that part) Whisk the flour, baking soda and salt in a medium bowl or on a large sheet of parchment or wax paper.

3) Beat the butter and both sugars with a stand mixer fitted with the paddle attachment on medium speed, scraping the bowl occasionally, until smooth and creamy but not fluffy, about 3 minutes. With the machine running on medium speed, pour in the cream in a steady stream and beat until smooth. Scrape the bowl, turn the machine to medium-low speed, and add the eggs one at a time then the vanilla. Beat just until smooth and scrape the bowl.

4) Turn the machine to low speed and gradually add the flour mixture then the oats. Scrape the bowl, add the walnuts (didn’t add the nuts), and mix on low speed until evenly incorporated. You should hear the nuts cracking into smaller pieces as the paddle turns. Scrape in all the chocolate chunks and bits and beat on low speed until well mixed.

5) Use a large (3-tablespoon) cookie scoop to drop balls of dough onto a prepared sheet, spacing them 2 inches apart. Bake until golden brown, about 15 minutes. Scoop the remaining dough while the first batch bakes, then bake the remaining sheets, one at a time.

6) Cool on the pan on a wire rack. You can wait for them to completely cool or eat them warm. No judgment.