These Nut and Oat Cookies are a celebration of texture and warmth. With a base of rolled oats and chopped nuts, they strike the perfect balance between chewy and crunchy. Brown sugar adds a caramel-like depth, while cinnamon brings cozy spice. The dough is simple to prepare and endlessly customizable—swap in your favorite nuts, add dried fruit, or toss in a handful of dark chocolate chips for a decadent twist.
They’re ideal for batch baking and freeze beautifully, making them a go-to for busy weeks or spontaneous cravings. Plus, they’re made with pantry staples, so you can whip them up anytime the mood strikes.
Ingredients:
- 1 cup (225g) unsalted butter, softened
- ¾ cup (150g) brown sugar
- ¼ cup (50g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 2 ½ cups (225g) old-fashioned rolled oats
- 1 cup (120g) chopped mixed nuts (walnuts, pecans, almonds, or hazelnuts)
- Optional add-ins: ½ cup raisins, dried cranberries, or dark chocolate chips
Instructions:
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy—about 2–3 minutes. This step creates a creamy base that helps the cookies spread just right.
3. Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. The mixture should be smooth and slightly glossy.
4. Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
5. Fold in Oats and Nuts
Using a spatula or wooden spoon, fold in the rolled oats and chopped nuts. If you’re adding extras like raisins or chocolate chips, mix them in now. The dough will be thick and chunky—perfect for hearty cookies.
6. Scoop and Shape
Scoop the dough into heaping tablespoons (or use a cookie scoop) and place them about 2 inches apart on the prepared baking sheets. Gently flatten each mound with your fingers or the back of a spoon for even baking.
7. Bake
Bake for 10–12 minutes, or until the edges are golden and the centers are just set. For chewier cookies, bake closer to 10 minutes; for crispier edges, go for 12. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
8. Cool and Store
Once fully cooled, store the cookies in an airtight container at room temperature for up to 5 days. They also freeze well—just pop them in a zip-top bag and thaw as needed.
Tips & Variations:
- Nutty twist: Toast the nuts before adding for deeper flavor.
- Tropical flair: Add shredded coconut and chopped dried pineapple for a sunny variation.
- Healthier swap: Replace half the butter with mashed banana or unsweetened applesauce.
- Gluten-free option: Use a 1:1 gluten-free flour blend and certified gluten-free oats.
These cookies are a beautiful canvas for your creativity, My—imagine them dipped in dark chocolate or sandwiched with a swirl of nut butter. Want to turn them into breakfast bars or explore a spiced chai version next? I’ve got ideas ready to roll!