Almond–Walnut Oat Cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 30–35 minutes

Servings: 18–20 cookies (about 6–8 servings)

Ingredients:

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, if needed

Instructions:

Preheat oven to 180°C (350°F) and line baking sheets with parchment paper.

Whisk together flour, oats, baking powder, baking soda, salt, and cinnamon. Stir in chopped nuts.

Cream butter with brown and white sugars until fluffy. Beat in egg and vanilla.

Add dry ingredients to wet and mix until just combined, adding milk if needed for a soft dough.

Scoop dough onto trays, spacing apart, and flatten slightly. Bake 10–12 minutes until golden at edges and just set in the center.

Cool 5 minutes on trays, then transfer to a wire rack to cool completely.

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Prep Time 15

Cook Time 12

Total Time 35

Servings: 10

Course: Side Dish

Cuisine: American

Pro Tip:
Toast the nuts before adding them to the dough to enhance their flavor and give the cookies a richer, more aromatic nutty taste.