Loaded Chocolate Chip Cookes

1. Preheat oven to 375ºF.

2. Cream together butter and sugars with an electic mixer (paddle attachment). Beat for about 2 minutes, until fluffy. Scrape down the sides at least once during the creaming process.

3. Add eggs and vanilla. Beat 1 minute. Scrape down the sides and beat another minute. Scrape down the sides again.

4. Add flour, baking soda and salt. Beat 1 minute. Scrape down the sides and beat another minute. Scrape down the sides again and beat another minute. Scrape the sides.

5. Add oats, chocolate chips and walnuts. Gently mix at lowest speed until combined.

6. Drop by 2-tablespoon scoops onto a baking stone or baking sheet. Bake 16 minutes. Let cool 1 minute before removing to a cooling rack.

Note: I normally bake off 3 or 4 baking stones’ worth then freeze the rest. To freeze, flatten the dough into a rectangle on plastic wrap, about 1 inch thick; try to make it as uniform as possible. Double-wrap it in plastic wrap, then wrap it in heavy-duty foil and freeze. You can unwrap it and cut off the dough in 1-inch chunks to make as many cookies as you want. Just wrap it back and put it back in the freezer.

Bake the 1-inch chunks in a baking stone at 375ºF for 20 minutes. Do not thaw the dough before baking.