Process the oats in a food processor/blender. The texture of the powdered oats was not mentioned in the original recipe, so I chose a consistency in between coarse and fine.In a medium size bowl combine together the powdered oats, flour, baking powder, soda and salt; mix well.In a blender, blend together the EnerG powder and warm water until it’s frothy; set aside.In another large mixing bowl, cream together the butter and sugars with an electric mixer until light and fluff. Beat in the EnerG mixture and vanilla.
Add the flour mix to the sugar mixture; mix well. Stir in the chocolate chips and walnuts.Cover the bowl with a plastic wrap and chill the dough at least for an hour.Around the 45th minute, start preheating the oven to 350F/175C for 15 minutes.Scoop out heaping tablespoons of cookie dough; drop it on ungreased cookie sheet 2 inches apart.
Bake on middle rack for 10-12 minutes or until lightly browned. For crisper cookies, I would suggest flattening the dough instead of just dropping them. The scooped out dough doesn’t spread much, so it’s very chewy in the middle. In that case I think the baking time will also reduce by a minute or two. I used an aluminum pan, so mine took about 13 minutes. The baking time will vary if you are using a dark coating non stick cooking pan. Be sure to check it earlier. I used to 2 cookie sheets at a time. So I shifted the pan from the middle layer to the bottom layer and vice-versa after 6 minutes.
Remove the baking sheets from the oven and place it on wire racks.
Let the cookies stand for 5 minutes because the cookies will continue to bake. After 5 minutes, transfer the cookies to the cooling racks directly using a spatula and let it cool completely before storing it in an airtight container.
