Walnut Cookies

These Walnut Cookies combine a soft, chewy oat base with crisp, toasted walnut pieces pressed on top. They strike a lovely balance between sweetness and gentle nuttiness, with tender centres and lightly golden edges. Perfect for lunchboxes or afternoon tea, they store well and taste even better the next day.

Prep Time 15

Cook Time 10

Total Time 25

Servings Cookies

Ingredients

Cookie Dough:

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.

Equipment

Notes

Storage:

Once completely cool, store the cookies in an airtight tin for up to 4 days. If you prefer a slightly crisper texture, leave the lid loosely covered.

These Walnut Cookies are simple to prepare and rewarding to bake. The oats provide chewiness, while the toasted walnuts add crunch and depth. With careful timing and good ingredients, you will achieve a batch that disappears quickly.

Nutrition