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NUT OATMEAL COOKIES
Nut Oatmeal Cookies
I decided to experiment with my usual Cooks Illustrated recipe and after 3 hours on the counter, these cookies were still soft and chewy. Now it's the only one I make.
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PrintINGREDIENTS
- 2 sticks butter (1/2 pound), softened but still firm
- 1 1/4 cup light brown sugar
- 3/4 cup vanilla sugar*
- 2 lg. eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon fresh ground nutmeg
- 3 cups rolled oats
- 1 cup chopped walnuts
DIRECTIONS
Heat oven to 350 degrees.
In bowl of electric mixer, beat butter until creamy.
Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.
Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture.
Stir in oats and nuts.
Using the small 1 inch cookie scoop, drop onto parchment lined cookie sheets.
Bake for 9 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.)
Cookies will be very light but golden on bottom and around edges.
Let cookies cool on sheet 1 minute.
Slide cookies on parchment onto cooling rack.
*May substitute regular granulated sugar and 2 Tbsp. of vanilla extract for vanilla sugar.
RECIPE BACKSTORY
I decided to experiment with my usual Cooks Illustrated recipe and after 3 hours on the counter, these cookies were still soft and chewy. Now it's the only one I make.
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