Toasted Oat Walnut Cookies
Indulge in the nutty, golden perfection of Toasted Oat Walnut Cookies, a delightful treat that combines warm, toasty flavors with a soft and chewy texture. Featuring rolled oats that are gently toasted to bring out their natural nuttiness and walnuts lightly browned to enhance their crunch, these cookies strike the perfect balance between hearty and sweet. A blend of brown sugar and granulated sugar adds a caramel-like richness, while a hint of vanilla rounds out the warm, comforting flavor profile. Ready in just over 30 minutes, this recipe is perfect for make-ahead snacks, a simple dessert, or gifting during the holidays. Serve these wholesome cookies with a cup of coffee or tea for a cozy, delicious pairing!
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 0.75 cup Walnuts, chopped
- 0.5 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Spread the rolled oats evenly on a baking sheet. Toast them in the oven for 5-7 minutes, stirring occasionally, until lightly golden and aromatic. Remove them from the oven and allow to cool.
In a small skillet over medium heat, toast the chopped walnuts for 3-4 minutes, stirring frequently to prevent burning. Remove from heat and set aside to cool.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until fully combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined. Avoid overmixing.
Fold in the toasted oats and walnuts using a spatula until evenly distributed throughout the dough.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the cookies are lightly golden around the edges but still soft in the center.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week. Enjoy!
Nutrition Facts
Calories |
3231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.3 g | 222% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1378 mg | 60% | |
| Total Carbohydrate | 383.4 g | 139% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 201.0 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 276 mg | 21% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1262 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
