2 1/4 Cups AP Flour
1/2 Cup Rolled Oats
1 tsp Baking Soda
1/2 tsp Salt
1/4 tsp Cinnamon
1/2 lb Butter (2 sticks)
3/4 Cup White Sugar
3/4 Cup Brown Sugar
2 tsps Vanilla
2 Cups Chocolate Chips (Ghirardelli 60% Cacao Bittersweet quality or better)
1 1/2 Cups Walnuts, chopped
Sift together flour, baking soda, salt and cinnamon then add oats and blend with whisk; set aside.
In a separate bowl cream butter with mixer until lemony yellow, about 2 minutes. Scrape down sides of bowl. Add white and brown sugar and continue creaming mixture on medium speed until it is smooth and lump free, about 1 minute. Scrape down sides of bowl. Add eggs, one at a time, and vanilla and beat on low speed for 15 seconds, or until they are fully incorporated. Do not over-beat. Scrape down sides of bowl.
On low speed, add sifted flour mixture. Beat slowly until all of the flour is incorporated. Scrape down sides of bowl. Add chocolate chunks and mix in.
Plop dough down on the middle of a sheet of parchment, creating a log about 1 1/2 inches wide and 12 inches long. Fold parchment over, creating a sausage. Chill for at least 1 hour, preferably overnight. (Dough will keep if tightly wrapped, in the refrigerator for 1 week, or in the freezer for up to 1 month. Thaw frozen dough at room temperature for 30 minutes before slicing.) This recipe will make FOUR logs of cookie dough, about 12 small cookies.
Heat oven to 325 degrees with convection, with the rack positioned in the lower third of the oven. Line baking sheet with parchment paper.
Using a serrated knife, slice chilled dough into 1-inch-thick rounds and place them 2 inches apart, in staggered rows, on parchment-lined cookie sheet.
Place in oven. At 5 minutes remove and bang (tap) the cookie sheet on the oven door or countertop to force the cookies to fall (stop rising). Place in oven. Repeat at 2 minutes more, then remove cookies at another 2 minutes or time where cookies are browned nicely.
Slide parchment off baking sheet onto cooling rack. Allow cookies to cool for at least 5 minutes before serving.