2 Sticks unsalted butter, softened
1 c. brown sugar
1/2 c. granulated sugar
1 1/2 tsp. vanilla extract
2 Eggs, room temperature
3 1/2 c. almond flour
1 1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. cinnamon
1/3 c. quick-cooking oats
1 1/2 c. semisweet chocolate chips
3/4 c. chopped walnuts
Preheat the oven to 350 degrees F. As it heats, place the butter, sugars and vanilla extract in a large mixing bowl. Use an electric mixer to cream the ingredients until they're light and fluffy, about 5 minutes. Slowly mix in the eggs, beating until the mixture is smooth.
In a separate bowl, combine the flour, baking soda, salt and cinnamon. Gradually stir the mixture into the butter-sugar mixture. Fold in the oats, then the chocolate chips and walnuts. Dough will be sticky.
Use a 1/4 cup-sized measuring cup to scoop out large balls of dough, placing them about 2 inches apart on a parchment-lined baking sheet. Bake for 15 minutes, or until the edges are lightly golden but the center of the cookie is still a bit soft. Do not leave in longer, they burn quickly.
Allow to cool before removing from pan. These cookies are nice and chewy!
