These are the easiest, most delicious, one-bowl oatmeal walnut cookies ever.
Super versatile, you can freeze them and bake them to order!
- 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
- Line cookie sheets with parchment paper or butter the pans.
- In a bowl beat butter with sugars, egg, half the 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. If the mixture is dry add the rest of the milk.
- Add nuts and mix well.
- It is recommended at this point to refrigerate it. See note below.
- When ready to bake, preheat oven to 350ºF / 180ºC.
- 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. I leave them as they come out of the cookie scoop, but you can flatten them slightly with a fork. This is a good idea if you want to underbake them a bit.
- Bake for 12 to 15 minutes, until golden and beginning to harden around the edges. If you want crunchier cookies, bake them a few minutes more, depending on the size.
- Let cool for a few minutes on a wire rack before lifting them carefully from the paper and cooling them completely.
- Keep in tightly closed tins or jars.
- Type of oats: Leave the mixture for at least 1 hour in the fridge before baking if using quick-cooking oats, and 1 day if using rolled oats. The extra hydration will improve a lot the final cookies.
- Liquid: Don’t use all of the milk at once. Add half of it and see how thick the mix is. It should be stiff, otherwise, the cookies will expand too much. Oats differ a lot according to brand and to where you live.
- Measuring the cookies: Use an ice cream scoop so that you’re cookies bake as even as possible. Leave about a 2-inch separation between each.
- Baking: underbake them a tiny bit and they are chewy. Bake them a few minutes longer and they are crunchier and a little caramelized, my favorite. You truly can’t go wrong here.
- Batching and freezing: Make a large batch (double this recipe for example) and freeze them. It will save you time and you’ll always have freshly baked oatmeal cookies.
- Different extras: If you make a large batch, you can also divide it and add different extras to each part. So you can have, say, oatmeal raisin cookies and walnut chocolate chip oatmeal cookies, all from one batch.
- Keeping: cookie jars or tins are ideal for keeping any cookie. But plastic bags work well too if you have no choice.
Keywords: oatmeal cookies, oatmeal walnut, walnut cookies