The debate continues as to whether thin and crispy or soft and chewy is the perfect texture for chocolate chip cookies. But everyone agrees they are best warm from the oven, preferably with a cold glass of milk.
In this cleverly customizable cookie, peanuts, almonds, and cashews work equally well for the nut and nut-butter components of the recipe. (It's best to stick to one type of nut per batch.) To amp up the flavor and texture of the cookie, the oats are toasted in butter before being mixed into the dough. And if you don't like nuts, sunflower seeds are also delicious.