Original Recipe:
Ingredients

• 1 cup butter, softened
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt (without if you use salted butter)
• 3 1/4 cups quick-cooking oats
• 1 cup semisweet chocolate chips

Directions

1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.                 

Baker: Brittany

Assessment: Good, but mostly because I used Ghiradelli chips, these specifically:
The extra darkness of the chocolate made them pretty awesome.

Fixes: Maybe a little bit more flour and/or baking soda, the cookies flattened a lot when they came out of the oven.


Future Deliciousness: I added craisins to a few of these - good, but didn't necessarily make them better.