Description
These crunchy oat and nut cookies are golden, crisp, and packed with hearty rolled oats, walnuts, and pecans. They bake up with buttery edges, a toasty aroma, and a satisfying crunch that makes them perfect for snacking, sharing, or pairing with coffee or milk.
Ingredients
Scale
- 1 1/2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the rolled oats, flour, baking soda, salt, and cinnamon.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy.
- Add the egg and vanilla extract, then mix until smooth.
- Stir the dry ingredients into the wet ingredients just until combined.
- Fold in the chopped walnuts and chopped pecans.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently flatten each portion slightly.
- Bake for 12 to 14 minutes, until the edges are golden brown and the centers are set.
- Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- For deeper flavor, lightly toast the nuts before adding them to the dough.
- Chill the dough for 15 minutes if your kitchen is warm to help control spreading.
- Cool the cookies completely before storing to keep them crisp.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 9g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1.5g
- Protein: 2.5g
- Cholesterol: 18mg