Almond–Walnut Oat Cookies Recipes
These Almond–Walnut Oat Cookies are everything you want in a cozy, home-baked treat: crisp and golden at the edges, soft and chewy in the center, with a rich nutty flavor in every bite. Toasted walnuts and almonds add a satisfying crunch, while hearty oats make the cookies pleasantly rustic and extra comforting. A hint of cinnamon and vanilla brings gentle warmth that pairs perfectly with tea, coffee, or a cold glass of milk. They are simple enough for everyday baking, yet special enough to share on holidays, bake sales, or relaxed weekend gatherings.
These cookies are ideal for meal prep, lunchbox treats, or an afternoon pick-me-up. You can bake them slightly under for a softer, chewier texture or a bit longer for extra crunch. They are delicious plain, or you can add dark chocolate chips, dried cranberries, or a drizzle of melted chocolate on top. Serve them warm from the oven on a sharing plate, or package them in a jar with ribbon for a thoughtful homemade gift.
Ingredients
These simple pantry ingredients come together to create soft, chewy cookies with a lovely nutty crunch and warm spice.
- Unsalted butter – 115 g (½ cup), softened
- Light brown sugar – 150 g (¾ cup, packed)
- Granulated sugar – 50 g (¼ cup)
- Large egg – 1
- Vanilla extract – 2 teaspoons
- All-purpose flour – 150 g (1¼ cups)
- Rolled oats (old-fashioned) – 120 g (1½ cups)
- Baking powder – 1 teaspoon
- Baking soda – ¼ teaspoon
- Fine salt – ½ teaspoon
- Ground cinnamon – ½ teaspoon
- Chopped walnuts – 70 g (½ cup)
- Chopped almonds – 70 g (½ cup)
- Milk – 1–2 tablespoons (only if dough seems too dry)
Servings
This recipe makes about 18–20 medium cookies, enough to serve 6–8 people with 2–3 cookies each. Perfect for a family dessert, sharing with friends, or filling a small cookie jar for the week.
How to Make It
Prepare the oven and tray
Preheat your oven to 180°C (350°F). Line one or two baking sheets with parchment paper or silicone baking mats. Set aside while you prepare the dough.
Mix the dry ingredients
In a medium bowl, whisk together the flour, rolled oats, baking powder, baking soda, salt, and cinnamon until evenly combined. Stir in the chopped walnuts and almonds to coat them lightly with the dry mixture.
Cream butter and sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes. Add the egg and vanilla extract, and beat again until smooth and well combined.
Combine wet and dry
Add the dry mixture to the butter mixture in two additions, stirring just until no streaks of flour remain. If the dough looks too dry or crumbly, add 1–2 tablespoons of milk, a little at a time, until it comes together in a soft, scoopable dough.
Shape and bake
Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart. Gently flatten each mound slightly with your fingers or the back of a spoon. Bake for 10–12 minutes, or until the edges are golden and the centers look just set.
Cool and serve
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature, and store any leftovers in an airtight container.
Pro Tip
For the best flavor, lightly toast the walnuts and almonds in a dry pan first, then cool completely before adding them to the dough. It deepens the nutty aroma.
Almond–Walnut Oat Cookies
Notes
Toast the nuts before adding them to the dough to enhance their flavor and give the cookies a richer, more aromatic nutty taste.
FAQs
Q1. Can I use quick oats instead of rolled oats?
A1. Yes, but the texture will be slightly softer. Rolled oats give more chew. Avoid instant oats, as they can make the dough too soft.
Q2. How do I store these cookies?
A2. Store fully cooled cookies in an airtight container at room temperature for up to 4–5 days. Add a slice of bread to keep them extra soft.
Q3. Can I freeze the cookie dough?
A3. Yes. Scoop the dough into balls, freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes.
Q4. How can I make these cookies a bit healthier?
A4. You can reduce the granulated sugar slightly, swap half the flour for whole wheat flour, or add a handful of seeds. Texture may be a little denser.
Q5. Can I make them dairy-free?
A5. Use a good dairy-free butter alternative in place of regular butter. Check that all other ingredients fit your dietary needs, and monitor baking time closely.
Q6. Why did my cookies turn out too flat?
A6. The butter may have been too soft or warm, or you might have used too little flour. Chill the dough 20–30 minutes before baking and measure ingredients carefully.
