I've posted the original recipe and instructions below. I substituted Coconut Oil for the Butter and fresh-ground whole wheat flour for the all-purpose flour. I used Organic cane sugar instead of refined white sugar. I also omitted the vanilla. I think these are my new favorite cookie! You may want to add 1/4 to 1/2 cup of extra flour, otherwise the cookies go flat. You can decrease the salt by half. Also, I baked mine for 11 minutes instead of 12. 12 minutes made them too crispy.
Ingredients
1 cup butter, softened
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 cups quick cooking oats
1 cup chopped walnuts
Directions
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and nuts until just blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart.
Bake for about 12 minutes in the preheated oven. Cool cookies on a wire rack.
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