These are the easiest, most delicious, one bowl oatmeal walnut cookies ever.
But who needs another oatmeal cookie, right? Hear me out.
I’ve been using this particular recipe for ages, literally, twenty years or so. And it’s a no-fail recipe, guaranteed. If that sounds too much, this recipe delivers, trust me.
The base mixture is dead simple, with that mix of dark brown and white sugar with good unsalted butter (the qualities that make chocolate chip cookies so good too), and versatility when it comes to add-ons. You can customize them to your taste: walnuts, chocolate chips, raisins, cranberries, a mix of them, some orange zest. And don’t forget sliced almonds, they add a crunch that is amazing.
Under bake them a tiny bit and they are chewy. Bake them a few minutes longer (and flatten them a bit with a fork, as shown in the pic above) and they are crunchier and a little caramelized, my favorite. You truly can’t go wrong here.
Run out of granola? Crumble a few of these over yogurt. So many options.
Want to play around with your crumble for your apple crumb bars? Add a few of these to the topping.
They keep well and are a total crowd pleaser. And if you make them very thin and crunchy, you can have sandwich cookies with, say, a dollop of dulce de leche or caramel. Didn’t I tell you they are the best oatmeal cookies?
You can use nuts and dried fruits to your liking as add-ons. I like to add orange zest sometimes too.
- 3 cups 270g rolled oats
- 1 1/3 180g all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup 180g unsalted butter, room tº
- 1 cup 200g dark brown sugar
- 1/2 cup 100g white sugar
- 1 egg room tº
- 1/4 cup 60g whole milk
- 1 teaspoon vanilla extract or paste
- 1 cup 100g chopped walnuts
Preheat oven to 350ºF / 180ºC.
Line cookie sheets with parchment paper or butter the pans.
In a bowl beat butter with sugars, egg, milk and vanilla.
Add oats, flour, baking soda (I sift it to avoid lumps) and salt. Mix just until well blended and no dry spots remain.
Add nuts and mix well.
Drop teaspoons (up to a tablespoon if you want really big cookies; take into account the separation between the cookies) onto prepared sheets, leaving space between them. Flatten slightly with a fork.
Bake for 12 to 15 minutes, until golden and beginning to harden around the edges. If you want crunchier cookies go for 15 to 18 minutes, depending on the size, until they are more darkened.
Let cook a few minutes on a wire rack before lifting them carefully and cooling them completely.
Keep in tightly closed tins or jars.
Adapted from Kathleen’s Bake Shop Cookbook