Chunky Oatmeal Nut Cookies
Soft inside, lightly crispy outside—just like the cookies in the photo.
🛒 Ingredients
- 170 g butter, softened
- 150 g sugar (white or light brown)
- 1 large egg
- 1 tsp vanilla extract
- 190 g all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon (optional)
- 120 g rolled oats
- 80–100 g chopped nuts (walnuts or pecans)
- Optional: 60 g chocolate chips or raisins
👩🍳 Instructions
- Cream butter & sugar
- Beat butter and sugar until light and fluffy.
- Add egg and vanilla, mix well.
- Mix dry ingredients
- In a bowl combine flour, baking soda, baking powder, salt, and cinnamon.
- Combine
- Add dry ingredients to wet mixture.
- Fold in oats, nuts, and optional chocolate or raisins.
- Shape
- Scoop spoonfuls of dough onto a lined baking tray.
- Slightly flatten (they stay chunky).
- Bake
- Bake at 180°C (350°F) for 12–15 minutes until lightly golden.
- Cool
- Let cool on the tray for 5 minutes, then transfer to a rack.
🔥 Tips
- For extra soft cookies, slightly underbake.
- For crispier edges, bake 1–2 minutes longer.
- Resting the dough 30 minutes in the fridge makes them thicker.