🍪 Nut and Oat Cookies
Ingredients
(Makes about 18–20 cookies)
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1 cup unsalted butter, softened
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¾ cup brown sugar
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¼ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1½ cups all-purpose flour
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1 tsp baking soda
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½ tsp salt
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3 cups old-fashioned rolled oats
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1 cup mixed nuts, chopped (walnuts, pecans, almonds, etc.)
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Optional: ½ cup raisins or chocolate chips
Instructions
1. Preheat oven
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Preheat oven to 350°F (175°C).
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Line baking sheets with parchment paper.
2. Cream butter and sugar
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In a large bowl, beat butter, brown sugar, and granulated sugar until creamy.
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Add eggs and vanilla; beat until combined.
3. Mix dry ingredients
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In a separate bowl, whisk together flour, baking soda, and salt.
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Gradually add dry ingredients to the butter mixture and mix until just combined.
4. Add oats and nuts
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Stir in oats and chopped nuts.
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Add raisins or chocolate chips if desired.
5. Scoop and bake
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Drop tablespoon-sized balls of dough onto prepared baking sheets, spaced 2 inches apart.
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Bake 10–12 minutes until edges are lightly golden.
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Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
💡 Tips
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Toast the nuts lightly before adding for extra flavor.
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For chewier cookies, slightly underbake them and let them set on the baking sheet.
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Store in an airtight container for up to a week, or freeze for longer storage.
If you want, I can also give you a chewy, honey-sweetened version that’s healthier but still rich and nutty — almost like a granola cookie. Do you want that version?
