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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.


  • 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


  • 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.

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