Fancy Chocolate Chunk-Oatmeal Cookies

1 c all-purpose flour sift together beat beat drop bake 17 minutes at 350°F cool on a wire rack
½ t ground cinnamon
½ t baking powder
¼ t salt
1 c unsalted butter, at room temperature beat beat
1 c firmly packed golden brown sugar
1 egg  
1 T finely grated orange zest
1 t vanilla extract
3 c rolled oats  
1 c (4 oz/125 g) chopped walnuts
6 oz bittersweet or semisweet chocolate, chopped, or 1 c (6 oz) semisweet chocolate chips
  1. Preheat an oven to 350°F.
  2. Butter baking sheets.
  3. In a bowl, sift together the flour, cinnamon, baking powder and salt; set aside.
  4. Place the butter and brown sugar in a large bowl. Using an electric mixer set on high speed, beat until light and fluffy.
  5. Add the egg, orange zest and vanilla and again beat until light and fluffy.
  6. Reduce the speed to low, add the flour mixture and beat until well mixed.
  7. Beat in the oats, walnuts, and chocolate.
  8. Using a tablespoon, scoop up the batter by rounded spoonfuls and shape into balls. Arrange on the prepared baking sheets, spacing 2 inches apart.
  9. Bake until golden brown, about 17 minutes.
  10. Transfer the cookies to wire racks to cool completely.
  11. Store in an airtight container at room temperature for up to 1 week.

Makes about 3 dozen

Shamelessly stolen from the Williams-Sonoma Gifts from the Kitchen, recipes by Kristine Kidd