Mix oats, flour, baking soda, cinnamon, and salt in a large bowl.
In another bowl, using an electric mixer on medium speed, cream the butter for 2 minutes. Gradually add the brown sugar (both) until the mixture looks light and fluffy, for about 3 minutes, scraping down the sides of the bowl. Beat in the vanilla, adding the eggs one at a time and scraping down the sides. Add one third of the flour mixture and mix on low speed. Gradually add the flour mixture until combined. Fold in the chocolate chunks and nuts. Cover with plastic wrap and let the dough rest for at least 2 hours or overnight.
Preheat the oven to 162°C. Line 2 baking sheets with parchment paper.
Place portions of the dough, about 1 tablespoon each, on the parchment, leaving a 5-centimeter space between each. Gently flatten with a floured palm to a thickness of about 2 centimeters. Bake until the edges and tops are slightly golden, about 11 minutes. The cookies will be darker and firmer around the edges but soft in the center. Let cool for 5 minutes, then remove the cookies from the sheets and let cool completely on a rack.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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