Oatmeal chocolate chip cookies are hearty enough to get you through the school (or work) week

For some time, I’ve been trying to come up with a respectable oatmeal chocolate chip cookie — something that tastes as good as the ingredients that go into it. These are not thin whispers of cookies, they are somewhat cake-like and tender in the center with crisp edges, but stand up to dunking or tossing into a lunch box. If you don’t want to bake the cookies all at once, the dough keeps in the fridge for a few days or in the freezer for a few weeks; just make sure to thaw the frozen dough overnight in the fridge. I always err on the side of less sweet, but you can up the amount of sugar as suggested. And while you’re at it, try throwing in some chia or quinoa, maybe some raisins or a hit of cinnamon. Top the warm cookies with a sprinkle of finishing sea salt flakes. Cookies can be made up to two days ahead; let cool completely before storing in an airtight container.

Oatmeal walnut chocolate chip cookies

Makes about 2 dozen

1 1/2 cups all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

2 sticks (or 1 cup) unsalted butter, softened

1 1/3 cups packed brown sugar

2 tablespoons to 1/3 cup granulated sugar

2 large eggs

1 tablespoon pure vanilla extract

2 cups old-fashioned oats or granola

8 ounces bittersweet or semi-sweet dark chocolate chips

1/3 cup chopped walnuts or pecans

Optional: flake salt; pinch ground cinnamon; chia seeds; quinoa; raisins

1. Combine both flours, baking powder, salt and baking soda together in a medium bowl. Using an electric beater or a stand mixer, beat butter and sugars together on medium speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating after each addition. Scrape down sides of bowl with a spatula, as needed. Reduce mixer speed to low and add in flour mixture, beating until just incorporated. Add oats, vanilla, nuts, and chocolate chips and beat just to combine. Cover and chill in freezer 15 minutes or overnight in fridge to help prevent from cookies spreading too much. If not using dough right away, wrap in plastic and freeze up to three months.

2. When ready to bake cookies, preheat oven to 350 degrees. Line two rimmed baking sheets with parchment paper or grease non-stick baking sheets. Using a large spoon or ice cream scoop, drop rounded scoops (2-3 tablespoons) of dough 2 inches apart onto prepared sheets. Bake cookies, rotating sheet pans halfway through, until just golden brown around edges, 12-14 minutes. Cookies will firm up as they cool. Let baking sheets cool before baking next batch. If desired, sprinkle warm cookies with finishing flake salt.

Correction: The quantity of butter listed in a previous version of this recipe was incorrect. The correct amount is 2 sticks or 1 cup.