Oatmeal Walnut Cookies
Chewy, flavorful oatmeal walnut cookies with a subtle caramel undertone and a perfect balance of textures. Easy to make and always a crowd-pleaser!
Ingredients
- ¾ cup unsalted butter room temperature
- 1 cup light brown sugar packed
- ½ cup white sugar granulated
- 1 large egg room temperature
- 2 tablespoons whole milk room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup chopped walnuts about 4 ounces
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or grease them lightly.
- Cream the butter and sugars in a large mixing bowl using an electric mixer for 3-4 minutes until light, fluffy, and pale.
- Add wet ingredients: Beat in the egg, milk, vanilla extract, and cinnamon until smooth and well combined.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture, mixing on low until just combined.
- Fold in oats and walnuts: Gently mix in the oats and chopped walnuts until evenly distributed.
- Shape and bake: Drop dough by rounded tablespoons (or use a cookie scoop) onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes until the edges are golden brown and the centers are slightly soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Storage: Keep cookies fresh for up to one week in an airtight container at room temperature. You can freeze the baked cookies for up to 3 months. Make ahead: Freeze cookie dough balls before baking. Bake from frozen with an extra minute or two of baking time. Substitutions: Use pecans in place of walnuts, or replace nuts with chocolate chips, dried fruit, or seeds. For gluten-free cookies, use a 1:1 gluten-free flour blend and certified gluten-free oats. Baking tip: To ensure chewy cookies, avoid overbaking. Let the cookies cool on the hot pan after removing them from the oven for the perfect texture.
