Chocolate Chip Oatmeal Cookies

3/4 cup lightly packed very fresh dark-brown sugar

2 1/2 cups old-fashioned oatmeal

1/3 cup granulated sugar

1 1/4 cups all purpose flour, spooned in and leveled

3/4 teaspoon salt

1/2 teaspoon baking soda

1 cup (2 sticks) unsalted butter, slightly firm

2 tablespoons light corn syrup

1 large egg

2 teaspoons pure vanilla extract

2 cups semisweet chocolate chips

2 cups coarsely chopped walnuts

Position the shelves in the upper and lower thirds of the oven. Heat the oven to 375 F. Lightly butter the cookie sheets.

Place the brown sugar, 1/2 cup of the oatmeal, and the granulated sugar in the work bowl of a food processor fitted with the steel blade and process for 21/2 to 3 minutes, or until the oatmeal is very finely ground and powdery.

In a medium bowl, strain together the flour, salt and baking soda. Stir in the remaining oatmeal and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, mix the butter with the corn syrup on medium-low speed, mixing until smooth and lightened in color. Add the oatmeal-sugar mixture in three additions, mixing well after each addition. Add the egg and vanilla extract and mix for 1 minute longer. Scrape down the side of the bowl as needed.

Reduce the mixer speed to low, then incorporate the dry ingredients in three additions, mixing just until blended. Using a rubber spatula, fold in the chocolate chips and walnuts.

Drop golf ball-size mounds of dough from the tip of a tablespoon onto the prepared cookie sheets, spacing them about 3 inches apart. If the dough begins to feel crumbly toward the bottom of the bowl, shape the balls with your fingers.

Bake for 10 to 12 minutes, or until the edges begin to turn a golden brown. To ensure even baking, toward the end of baking time rotate the pans top to bottom and front to back. Do not overbake. Remove the cookies from the oven and let stand for 2 minutes. Using a thin metal spatula, carefully loosen and transfer to cooling racks.

Makes about 41/2 dozen 21/2-inch cookies

Storage: Store in an airtight container, layered between strips of wax paper, for up to 2 weeks. These cookies may be frozen.