I literally wrote a few cookie monster jokes as an intro to this post and they just sounded so cheesy. So, no C-is-for-cookie crap, just a simple explanation on what is so great about these cookies. They combine everything I need in a cookie: chewy, sweet, filled with crunchy nuts and smooth chocolate. HEAVEN. Plus, my little secret ingredient adds another layer of flavor. And what is that little secret touch you ask? SALT. Yes, a pinch of kosher salt on top makes a world of difference. So, kittens, pour a tall glass of ice cold milk and dive in to these cookies. Enjoy!

Makes 3 dozen cookies

1/2 cup (1 stick) plus 6 tbsp unsalted butter, softened 
3/4 cup firmly packed brown sugar 
1/2 cup granulated sugar 
2 eggs 
1 tsp vanilla 
1 1/2 cups all-purpose flour 
1 tsp baking soda
1 tsp ground cinnamon
1/8 tsp freshly ground nutmeg
1/2 teaspoon salt
3 cup old fashioned uncooked, rolled oats (I'm partial to Quaker)
3/4 cups rough chopped walnuts
Kosher/Coarse salt

Heat oven to 350°F. In a large bowl, beat butter and surges on medium speed of electric mixer until creamy. Add eggs and vanilla, beat well. In a smaller, separate bowl whisk together flour, baking soda, cinnamon, nutmeg and salt. Add flour mixture in to sugar-butter mixture and mix well. Add oats, chocolate chips and walnuts, mix well.

Drop rounded tablespoons on to an ungreased cookie sheet. (I like to use parchment.) Before putting cookies into the oven, sprinkle a pinch of kosher salt on top of each cookie.

Bake 8 to 10 minutes or until golden brown. Cool 1 minute on cookies sheet and then transfer to wire rack. Cool completely.

The original recipe is on the underside of the Quaker Oatmeal but I jooged it up a bit with the nutmeg, nuts, and salt and replaced the raisins (natures candy, my ass) with chocolate chips.

EXTREME COOKIE CLOSEUP!