|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||25%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 22g||8%|
|Dietary Fiber 2g||8%|
|Total Sugars 9g|
|Vitamin C 0mg||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These Oatmeal Walnut Cookie have a wonderfully chewy texture and a want-at-least-one-more taste. If we start dreaming about them then we know it's time to make them again. When we're being smart, we don't bake all of the dough at one time. Instead, freeze a few balls of dough for baking at a later date.
"The oats make these cookies nicely chewy. I used dark brown sugar because it has more molasses than light, which to me, gave the cookies a more traditional oatmeal cookie texture and flavor. I froze some unbaked shaped cookie dough for when the next craving hits." —Diana Andrews
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon kosher salt
1 1/4 cups (10-ounces) unsalted butter, softened
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
3 cups rolled oats
1 1/4 cups walnuts, coarsely chopped, lightly toasted
Gather the ingredients.
Position a rack in the upper and lower third of the oven and heat to 375 F. Lightly grease 2 cookie sheets or line them with parchment paper or a silicone baking mat.
In a large bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.
In another large bowl, cream the butter and the sugars.
Add the egg and vanilla, and continue to mix until well-combined. Gradually add the flour mixture until well combined. Alternatively, use a stand mixer fitted with the paddle attachment on medium speed.
Fold in the oats and the walnuts.
Drop 2 tablespoons of dough, about 2-inches apart on the prepared cookie sheets.
Bake the cookies for 15 to 18 minutes or until they are light brown around the edges. Let the cookies cool on the cookie sheets for 1 to 2 minutes.
Transfer to a wire rack to cool completely before serving or storing them in a cookie jar with a loose lid.
Most cookie recipes call for "ungreased cookie sheets." For those recipes, we recommend spraying your cookie sheet with cooking spray and wipe away any excess oil with a paper towel. This way you don't have to worry about scraping your cookies off the pan.