Chocolate-oatmeal-walnut cookies from Tartine: Sweet and Savory Pastries, Tarts, Pies, Cakes, Croissants, Cookies and Confections (page 130) by Elisabeth Prueitt and Chad Robertson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • melba on October 22, 2024

    Mucked up the size. A quarter cup measure makes a good size but needs a lot of space to spread.

  • vickster on September 03, 2017

    Best cookies I've made in a long time! I used chocolate chips. I made them about half the size recommended in recipe and froze some batter for later. They came out chewy and crispy on the edges. Highly recommended!

  • LoriPerrault on March 12, 2014

    I used coconut instead of walnuts, and used Trader Joe's Bitter sweet chocolate instead of regular chocolate. Yummy. Froze well. Spread a lot. Baked for 11 minutes and cooled on Silpat.

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