Introduction
There’s something incredibly comforting about the aroma of fresh-baked cookies wafting through the house. This Nut and Oat Cookie Mixture recipe is a wholesome take on the classic cookie—packed with crunchy nuts, hearty oats, and just the right amount of sweetness. It strikes a perfect balance between chewy and crisp, making it an ideal treat for breakfast, afternoon tea, or a late-night bite. The beauty of this recipe lies in its versatility—you can customize it with your favorite nuts or add-ins like dried fruit or chocolate chips.
Ingredients
Dry Ingredients:
- 1 ½ cups rolled oats
- 1 cup whole wheat flour (or all-purpose flour)
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 tsp ground cinnamon (optional, for warmth)
Wet Ingredients:
- ½ cup unsalted butter (softened)
- ½ cup brown sugar (packed)
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 2 tbsp honey or maple syrup (for added chewiness)
Add-ins:
- ¾ cup chopped mixed nuts (walnuts, almonds, pecans, cashews – your choice)
- ½ cup shredded coconut (optional)
- ¼ cup sunflower or pumpkin seeds (optional)
- ½ cup raisins, cranberries, or dark chocolate chips (optional)
Instructions
Step 1: Prep Work
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Lightly toast the nuts in a dry skillet over medium heat for 3–4 minutes, until fragrant. Let them cool.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together:
- Rolled oats
- Flour
- Baking soda
- Baking powder
- Salt
- Cinnamon (if using)
Step 3: Cream the Wet Ingredients
- In a large mixing bowl, using a hand mixer or stand mixer:
- Beat the softened butter with both sugars until light and fluffy (about 2–3 minutes).
- Add in the egg, vanilla extract, and honey (or maple syrup). Mix until smooth and well combined.
Step 4: Combine Everything
- Gradually mix the dry ingredients into the wet mixture until just combined—do not overmix.
- Fold in your nuts, and any additional add-ins like coconut or raisins.
Step 5: Shape the Cookies
- Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.
- Slightly flatten the tops with the back of a spoon or your fingers.
Step 6: Bake
- Bake in the preheated oven for 10–12 minutes, or until the edges are golden and the centers look just set.
- For chewier cookies, remove at 10 minutes. For crisper ones, go up to 13 minutes.
Step 7: Cool
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Gluten-Free? Use certified gluten-free oats and a 1:1 gluten-free flour blend.
- Vegan? Swap butter for vegan butter or coconut oil, and replace the egg with a flax egg (1 tbsp ground flax + 3 tbsp water).
- Extra Crunch? Add a sprinkle of sea salt on top before baking.
Storage
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 3 months, or freeze cookie dough balls for easy baking later.