Recipe- Healthy To Eat Walnut Oatmeal Cookies

These are the easiest, most delicious, chewy oatmeal cookies with walnuts ever. It's a one-bowl dough that can be made ahead and frozen so you can have freshly baked soft cookies whenever the craving hits! And except for the walnuts, it uses simple ingredients that are probably in your pantry right now. One of our favorite cookie recipes, especially when we slightly underbake them and we get almost a gooey cookie.

Ingredients

3 cups (255g) old-fashioned rolled oats
1 ¼ cups (165g) all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup (170g) unsalted butter, at room temperature
1 cup (210g) brown sugar
½ cup (100g) white sugar
1 egg, at room temperature
2 tablespoons whole milk, at room temperature
¼ teaspoon ground cinnamon
1 teaspoon vanilla extract or paste
1 cup chopped walnuts, about 4oz (measured after chopping)

Method

- Preheatthe oven to 350°F/180°C.

- Butter cookie sheets or line with parchment paper.

- Beat butter in a large mixing bowl until smooth, about 20 seconds.

- Gradually add sugars and beat for 2 minutes, until creamy, scraping the sides of the bowl as needed.

- Add the egg and beat at medium speed for 3 minutes, scraping the sides of the bowl a few times.

- Add the milk, cinnamon, and vanilla. Mix until incorporated.

- Add the flour, baking soda (sifted to avoid lumps), and salt and add to the butter mixture. Mixat low speed just until well blended and no dry spots remain. Don't overbeat at this point.

- Mix in the oats in two parts so they're easier to incorporate.

- Add the walnuts and mix well. I use a rubber spatula for this part. Make sure no flour remains in the bottom of the bowl.

- At this point, the cookie dough can be refrigerated for up to a day. See note below.

- Scoop out portions onto the prepared sheets, leaving space between them, an inch or two depending on the size of the cookie.

- If making larger cookies I flatten them slightly with my fingers tips so there's less chance of the center taking too long to bake and the sides being too brown.

- Bake for 10-12 minutes, depending on the size, until golden brown and still soft in the center. I use a 1.5-inch cookie scoop and bake them for exactly 10 minutes.

- Smack the pan on the counter immediately after you take it out of the oven. It will deflate the cookies a little and help with the texture.

- Let cool on a wire rack before lifting them carefully from the paper and cooling them completely.

- As soon as they cooled down completely, transfer the cookies to jars or an airtight container.