Oatmeal Walnut Cookie
What does oatmeal make you think of? For me, oatmeal is very comforting. I have eaten steel cut oats for breakfast for the past 15 years and it really gives me a sense of calm every morning. Adding oatmeal to a cookie is a great way to bulk it up without adding more flour, butter or sugar. Plus, oatmeal is high in fiber so you can eat a cookie and also increase your daily fiber intake. Winning, right? If you want to make these Oatmeal Walnut cookies a bit more decadent, simply add in chocolate or butterscotch chips. You can place some extra walnuts on top of each cookie to have them look a bit “nuttier” and be photo ready. I hope you enjoy our oatmeal walnut cookie recipe. Two ingredients that will really elevate these cookies are Bob’s Red Mill Organic Oats and Nielsen-Massey Pure Vanilla Bean Paste Leave me a comment below and tell me, what is your favorite comforting cookie and why.
- 1/4 cup butter
- 1/4 cup applesauce
- 3 tablespoons sugar
- 3 tablespoons brown sugar
- 1 tsp cinnamon
- 1 egg
- 1 teaspoon vanilla paste or extract
- 3/4 cup quick-cooking oats
- 3/4 cup flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup chopped walnuts
- Preheat oven to 350.
- In a small bowl, cream butter, applesauce and white and brown sugars.
- Beat in egg and vanilla.
- In a small bowl, combine the oats, flour, baking soda, cinnamon and salt.
- Gradually add to the creamed mixture.
- Stir in walnuts.
- Drop by tablespoonful 3 inches apart onto a greased baking sheet or parchment paper.
- Bake at 350° for 9-11 minutes or until edges are lightly browned.
- Let stand for 5-10 minutes before removing to a wire rack to cool completely.