(happy accident, we were taking a picture of the baby and got the cookies too!)
Makes about 2 dozen
1 cup unsalted butter, room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
1 package vanilla sugar
1 tsp. baking soda
1/2 tsp. salt
1 cup rolled oats, ground fine in a blender or food processor
2 1/2 cups all-purpose flour
1/2 cup (each) milk, semi-sweet, and white chocolate chips
1 cup toasted, chopped nuts
Preheat oven to 375°F. Line cookie sheets with parchment paper.
In a mixing bowl, beat butter, brown sugar, sugar and vanilla sugar until light and fluffy. Add eggs and mix to combine. Beat the baking soda, salt, and rolled oats into the butter mixture until evenly incorporated, slowly beat the flour into the mixture and combine. Fold in chocolate chips and nuts.
Shape the dough into 1 1/2 inch balls. Space about 2 inches apart on cookie sheets. Pat down the tops of the balls just slightly. Bake 8-10 minutes, or until just tinged with brown. Rotate sheet halfway through baking to ensure even browning; be very careful not to over bake. (Cookies should still be soft in the centers.) Let cookies firm up on cookie sheets, 3 to 4 minutes, then transfer the cookies to wire racks to cool completely.