Oatmeal Walnut Cookies
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
30
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Calories
88 kcal
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Course
Baked Goods
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Cuisine
American
Oatmeal Walnut Cookies
Description
This recipe mixes softened unsalted butter with brown and white sugars, then incorporates an egg before adding old fashioned oats, all-purpose flour, cinnamon, and baking powder. Chopped walnuts are folded into the dough, which is then chilled for at least two hours to firm up.
The cookies are scooped into balls and baked at 350°F for 13 to 15 minutes, until the bottoms just start to brown. The oats give them a pleasant chew, while the walnuts add texture and nutty flavor. The cinnamon provides a subtle warm spice enhanced by the brown sugar.
The cookies are suitable for storing at room temperature in an airtight container for a few days or freezing for longer preservation. Chilling the dough improves handling and final texture, making these cookies a good choice for preparing ahead of time.
Freezing baked cookies or dough extends shelf life up to three months, and thawing can be done at room temperature or brief warming in the oven.
Ingredients
- 1 tick butter room temperature, unsalted
- 2/3 cup brown sugar
- 1/4 cup white sugar
- 1 egg room temperature
- 1 2/3 cup old fashioned oats
- 1/2 cup all-purpose flour
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 2/3 cup walnut chopped
Instructions
- Cream the butter and sugar in a bowl using an electric mixer.
- Add the egg and mix well.
- Add the old fashioned oatmeal, flour, cinnamon and baking powder. Mix well using a wooden spoon.
- Add the chopped walnut and mix again.
- Let the dough chill in the fridge for 2 hours.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Using a spoon or ice cream scoop, form balls of cookie dough and place them 2 inch apart on the baking sheet.
- Bake for 13-15 minutes until the bottoms of the cookies start to brown.
Notes
- Refrigerate the cookie dough for at least 2 hours and up to 3 days before baking to improve texture.
- Store baked cookies in an airtight container at room temperature for up to 3 days.
- You can freeze baked cookies in a freezer bag for up to 3 months; thaw at room temperature or warm in the oven before serving.
- Cookie dough can also be frozen for up to 3 months; thaw in the refrigerator overnight before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Calories | 88kcal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 14mg | 5% |
| Sodium | 5mg | 0% |
| Potassium | 39mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 103IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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