Steel Cut Oatmeal Walnut Cookies
If you have roughly 25 minutes to spend in the kitchen, Steel Cut Oatmeal Walnut Cookies might be an excellent lacto ovo vegetarian recipe to try. One portion of this dish contains roughly 4g of protein, 13g of fat, and a total of 268 calories. For 40 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 22. 76 people were glad they tried this recipe. It works well as a very reasonably priced dessert. If you have baking soda, cinnamon, unsalted butter, and a few other ingredients on hand, you can make it. It is brought to you by Cookie Madness. With a spoonacular score of 22%, this dish is not so amazing. Similar recipes are Whole Grain 'steel-Cut' Oatmeal Cookies, Steel Cut Oatmeal Scotchies Cookies, and Maple Walnut Steel Cut Oats.
Servings: 22
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1 teaspoon baking soda
1/2 cup tightly packed DARK brown sugar
1/2 cup plus 1 tablespoon tightly packed LIGHT brown sugar
3/4 teaspoon cinnamon
1 large egg
1 1/2 cups (6.8 ounces) organic all-purpose flour (King Arthur)
3/4 cup natural granulated sugar (evaporated cane juice)
2 cups old fashioned oats
2/3 cup dark raisins
1 scant teaspoon salt**
2/3 cup Bob's Red Mill steel cut oats
8 ounces (2 sticks) unsalted butter, softened
1 teaspoon vanilla extract
1 cup toasted and coarsely chopped walnuts
Equipment:
mixing bowl
baking paper
baking sheet
plastic wrap
baking pan
stand mixer
oven
Cooking instruction summary:
Combine the flour, baking soda, salt and cinnamon and set aside.In a large mixing bowl, beat the butter until creamy. Add all sugars and mix just until blended, then add the egg and vanilla and mix until incorporated. Add the flour mixture by hand or using the lowest speed of a stand mixer. Stir in the oats, raisins and nuts.Using a generously heaping tablespoon, scoop up about 20 to 22 large balls of dough and arrange them on a cookie sheet or two plates side by side – no need to worry about spacing. Cover with plastic wrap and chill for a few hours or overnight. The texture improves if you chill the cookies longer.Preheat the oven to 350 degrees F. Line two baking pans with parchment paper. Meanwhile, let the dough come to room temperature for about 20 minutes.Arrange the dough balls about 3 ½ inches apart on baking sheets and press tops down slightly. Bake one sheet at a time for 12 to 15 minutes or until edges are brown and centers appear set. Let cool on the baking sheets for 5 minutes, then carefully transfer to wire racks to cool.
Step by step:
1. Combine the flour, baking soda, salt and cinnamon and set aside.In a large mixing bowl, beat the butter until creamy.
2. Add all sugars and mix just until blended, then add the egg and vanilla and mix until incorporated.
3. Add the flour mixture by hand or using the lowest speed of a stand mixer. Stir in the oats, raisins and nuts.Using a generously heaping tablespoon, scoop up about 20 to 22 large balls of dough and arrange them on a cookie sheet or two plates side by side – no need to worry about spacing. Cover with plastic wrap and chill for a few hours or overnight. The texture improves if you chill the cookies longer.Preheat the oven to 350 degrees F. Line two baking pans with parchment paper. Meanwhile, let the dough come to room temperature for about 20 minutes.Arrange the dough balls about 3 ½ inches apart on baking sheets and press tops down slightly.
4. Bake one sheet at a time for 12 to 15 minutes or until edges are brown and centers appear set.
5. Let cool on the baking sheets for 5 minutes, then carefully transfer to wire racks to cool.
Nutrition Information:
covered percent of daily need
