The scent of butter, toasted oats and warm nuts drifts through the kitchen and draws everyone in as they know it’s nearly time for Walnut Cookies. For me, these cookies sit firmly in the “family favourite” category. They are simple, honest, and full of texture.
First of all, let’s talk about what makes these cookies special. They are not just standard oat biscuits with nuts mixed in. Instead, they combine a soft, slightly chewy oat base with generous walnut pieces pressed on top. As a result, you get two distinct textures in every bite. The oats bring warmth and heartiness, while the walnuts add crunch and depth.
Oats play an important role here. They give structure without making the cookie heavy. When you use good quality rolled oats, they absorb moisture from the butter and eggs and create that tender chew we all love. However, they should not overpower the dough. I always aim for balance. The cookie should feel substantial, but still delicate around the edges.
Now let’s consider the walnuts. Walnuts have a gentle bitterness that works beautifully with sweet dough. Because of that contrast, the finished cookie never tastes cloying. Instead, it feels rounded and grown-up. I like to roughly chop the nuts rather than grind them. Larger pieces toast as the cookies bake, which deepens their flavour and enhances their crunch.
Another important point is texture contrast. When you press walnut pieces onto the top of each portion of dough, you create a crisp crown. Meanwhile, the centre stays soft. As they cool, the edges firm up slightly, but the middle keeps a pleasant chew. Therefore, you end up with a cookie that satisfies on several levels.
In addition, these cookies suit many occasions. They are sturdy enough for lunchboxes. Yet they also look attractive enough to serve with coffee when friends pop round. Because the walnuts sit proudly on top, each cookie looks rustic and inviting. A light golden colour around the edges signals they are ready.
Timing matters more than people realise. If you bake them too long, they lose that lovely chew. On the other hand, if you take them out too soon, they can feel underdone in the centre. So I always watch for a pale golden rim and a slightly soft middle. They will continue to set as they cool on the tray.
Furthermore, these Walnut Cookies store well. Once completely cool, keep them in an airtight tin. They stay fresh for several days, although in my house they rarely last that long. If you prefer a slightly crisper texture, you can leave the lid loosely covered. Small adjustments like this make a difference.
Finally, I find these cookies incredibly versatile. You can enjoy them with a cup of tea in the afternoon, or pack them for a weekend walk. Because they combine oats and walnuts, they feel both comforting and wholesome. Most importantly, they bring people together. When a simple oat cookie topped with crunchy walnuts can do that, you know you have a keeper.
Walnut Cookies
Ingredients
Cookie Dough:
- 150 g unsalted butter softened
- 120 g light brown sugar
- 60 g caster sugar
- 1 large egg free-range
- 1 tsp vanilla extract
- 140 g plain flour
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- ½ tsp fine sea salt
- 120 g rolled oats
Topping:
- 80 g walnut halves or large pieces, roughly chopped
Instructions
- First, preheat your oven to 180°C (160°C fan) or Gas Mark 4. Line a baking tray with baking parchment.
- In a large bowl, cream together the softened butter, light brown sugar and caster sugar. Beat until pale and fluffy. This step helps create a lighter texture, so give it a few minutes.150 g unsalted butter, 120 g light brown sugar, 60 g caster sugar
- Next, add the egg and vanilla extract. Mix until smooth and fully combined. Scrape down the bowl to ensure even mixing.1 large egg, 1 tsp vanilla extract
- In a separate bowl, stir together the plain flour, bicarbonate of soda, baking powder and salt. This ensures the raising agents distribute evenly.140 g plain flour, ½ tsp bicarbonate of soda, ½ tsp baking powder, ½ tsp fine sea salt
- Gradually add the dry mixture to the creamed butter and sugar. Stir gently until just combined. Avoid overmixing, as this can make the cookies dense.
- Fold in the rolled oats. Make sure they spread evenly through the dough. The mixture should feel soft but hold its shape.120 g rolled oats
- Scoop tablespoon-sized portions of dough and place them on the prepared tray. Leave a few centimetres between each portion, as they will spread slightly during baking.
- Press several walnut pieces firmly onto the top of each portion. This creates a crisp, toasted finish and an attractive rustic look.80 g walnut halves
- Bake for 10–12 minutes. The edges should turn light golden, while the centres remain slightly soft. Keep a close eye during the last few minutes.
- Remove the tray from the oven and allow the cookies to rest for 5 minutes. Then transfer them to a cooling rack. They will continue to firm up as they cool.