3cups(240g) old fashioned oatsdo not use quick oats
1cup(170g) semi-sweet chocolate chips
½cup(45g) chopped walnuts
In a small bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
In a medium size bowl with a hand mixer, or a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until smooth. Add the eggs and beat on high until combined. Scrape sides and bottom of bowl as needed. Add the vanilla and molasses and beat on high again until completely combined.
Pour the dry ingredients into the wet ingredients and mix well on low until combined. With the mixer still on low, add oats, chocolate chips, and walnuts and stir until everything is evenly dispersed. Cover the dough tightly then chill the dough in the refrigerator for at least 45 minutes or up to 2 days. If chilling for longer than an hour, allow dough to sit at room temperature for at least 20 minutes before rolling and baking.
When you are ready to bake the cookies, preheat oven to 350ºF (177ºC). Line 2 large baking sheets with parchment or silicone baking mats and set aside.
Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), scoop dough into your hand and roll into a ball or drop scoops of dough onto the prepared baking sheet. Bake cookies for 10-12 minutes or until edges just begin to brown. Remove from oven and allow to rest on baking sheet for at least 3 minutes. Cookies may look underdone, but will "set" as they cool on baking sheets. Cookies stay fresh covered at room temperature up to 5 days. Baked cookies freeze well, as does unbaked rolled dough (up to 2 months). Do not thaw and add an extra minute to baking time.