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Ingredients
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Cookie Dough
For Packaging (Bag of Cookies)
Method
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Set aside.
In a medium bowl, whisk together 2.25 cups all-purpose flour, 1 tsp baking soda, 0.5 tsp kosher salt, and 0.5 tsp ground cinnamon until evenly combined.
In a large bowl or stand mixer fitted with a paddle, beat 0.75 cup softened unsalted butter, 0.75 cup granulated sugar, and 0.5 cup packed light brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape the bowl as needed.
Beat in 1 large egg until combined, then add 1.5 tsp vanilla extract and mix until smooth, about 20–30 seconds.
With the mixer on low speed, gradually add the dry ingredient mixture to the butter mixture, mixing just until incorporated. Do not overmix.
Using a spatula, fold in 1 cup rolled oats, 1.5 cups semi-sweet chocolate chips, and 0.5 cup chopped toasted walnuts until evenly distributed through the dough.
Scoop dough into 8 equal portions (about 3 tablespoons to 1/4 cup each depending on desired size). Place portions on prepared baking sheets spaced about 2 inches apart. Slightly flatten tops with your fingers if you prefer a flatter cookie.
Bake one sheet at a time in the preheated oven for 11–14 minutes, until edges are lightly golden and centers are set but still soft. Rotate the sheet halfway through baking for even browning.
Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. If desired, sprinkle a pinch of flaked sea salt on warm cookies.
Ensure cookies are completely cool before packaging to prevent sogginess. Place one cooled cookie into each small paper or cello bag. If you want multiple cookies per bag, put 2–3 cookies per bag depending on bag size.
Fold or twist the top of each bag and secure with twine or ribbon. Attach a sticker or label with the cookie name, date baked, or a short message.
Store assembled bags at room temperature in an airtight container for up to 4 days, or freeze sealed bags for up to 1 month.