Tartine's Chocolate Oatmeal Walnut Cookies

This is the first cookie recipe that I made from my favorite Tartine cookbook that my sister in law got me. My husband is loving these cookies!

I made it second a second time and tried it with 6 oz hazelnut and 12 oz semi-sweet chocolate and was good too! 

Tartine Bakery Chocolate-Oatmeal-Walnut Cookies (Recipe from: Tartine by Elisabeth Prueitt and Chad Robertson)

Yield: twenty-four 3-inch cookies

• 12 oz bittersweet chocolate (340 g) (used Ghirardelli bittersweet chocolate morsels)
• 2 cups all-purpose flour (10 oz/285 g)
• 1 tsp baking powder (5 ml)
• 1 tsp baking soda (5 ml)
• 2 cups old-fashioned rolled oats (6 oz/170 g)
• 1 cup unsalted butter, at room temperature (8 oz/225 g)
• 1 3/4 cups sugar (12 1/4 oz/350g)
• 4 tsp blackstrap or other dark molasses (20 ml) (used dark molasses)
• 2 large eggs
• 2 tbsp whole milk (30 ml) (used 2 % milk)
• 1 tbsp vanilla extract (15 ml)
• 1 tsp salt (5 ml)
• 1 cup walnuts, coarsely chopped (4 oz/115 g)

1.     Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick liner.

2.     Coarsely chop the chocolate into 1/4 to 1/2-inch pieces. A serrated knife works well for this task. Chill in the freezer until needed.

3.     In a mixing bowl, stir together the flour, baking powder, baking soda, and oats. Set aside.

4.     Using a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and creamy. Slowly add the sugar and mix on medium speed until light in color and fluffy. Stop the mixer and scrape down the sides of the bowl with a rubber spatula as needed. Add the molasses and beat until well combined. Add the eggs one at a time, beating well after each addition before adding the next egg. Beat in the milk, vanilla, and salt and then stop the mixer, again and scrape down the sides of the bowl. Add the flour mixture and beat on low speed until well incorporated. Stop the mixer, scrape down the sides of the bowl, and fold in the chocolate chunks and the walnuts with the spatula.

5.     Have ready a small bowl of water.* Scoop the dough onto the prepared baking sheet. An ice-cream scoop works well (about 3 1/2 ounces/100 g for each scoop). Dip your fingers into the water and press out each scoop into a thin, flat 3-inch circle.

6.     Bake until the edges of the cookies are lightly browned but the centers remain pale, 10 to 12 minutes. Transfer the cookies to a wire rack and let cool. They will keep in an airtight container at room temperature for up to 2 weeks. (baked 11 min)