Homemade oatmeal cookies are nostalgic for me because I used to make them all the time growing up. I could always find the ingredients for them at home and the recipe was conveniently located under the lid of the box of oats. And then I would eat like 10 of them because they were ‘healthy.’
This recipe is my own version of my favorite childhood cookie! Old fashioned oats, walnuts and coconut flakes give the cookies a great variety of textures. They are chewy and crisp and just sweet enough and make a great after school treat!
Here’s what you need:
Equipment:
- Small Skillet
- Stand Mixer or Hand Mixer
- Rubber Spatula
- Whisk
- Large Mixing Bowl
- 1 Ounce Scoop
- Silicone Mat or Parchment
- Sheet Pan and Cooling Rack
Toast the walnuts.
Heat them in a dry pan on low heat for a few minutes until fragrant, stirring often. Keep an eye on them. They go from perfectly crisp to burnt in a snap.
Make the cookie dough.
Cream the room temperature butter and brown sugar for about 3 minutes. Then, add the eggs, one at a time. Use a rubber spatula to scrape down the sides of the bowl.
Have the flour, baking soda, salt and cinnamon whisked together in a separate bowl.
With the mixer running slowly, add the dry ingredients a little at a time. Once all the flour mixture is in, immediately turn the mixer off.
Switch to a rubber spatula for the rest of the ingredients.
This is where a little elbow grease comes in handy. Stir in the oats, then the toasted walnuts and coconut until incorporated into the dough.
Use a 1 ounce ice cream scoop to make uniform cookies.
There’s no need to chill the dough first. This makes a pretty firm cookie dough that holds its shape without refrigerating.
These hardly spread out at all, so they can bake quite close together, which is great because you don’t have to bake lots of separate batches!
Finally, bake the cookies on parchment or a silicone baking mat in a preheated 350 degree oven for 10 to 12 minutes. Mine came out perfectly at exactly 11 minutes.
Let them cool.
Use a spatula to transfer the cookies to a wire rack to cool. They will be very flimsy at first, but they will firm up and become perfectly chewy as they cool!
Keep the cookies stored in an airtight container at room temperature for up to 4 days.
Other recipes to try:
- Healthy Sweet Potato and Date Bran Muffins
- Banana Bread Baked Oats
- Blueberry, Lemon and Almond Baked Oats
Coconut and Walnut Oatmeal Cookies
Ingredients
- 1 cup unsalted butter room temperature
- 3/4 cup light brown sugar
- 2 eggs
- 1 tbsp vanilla
- 1 1/2 cup all purpose flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
- 3 cups rolled oats
- 1 cup sweetened shredded coconut
- 1 cup walnuts chopped
Instructions
- Whisk together the flour, salt, baking soda and cinnamon and set aside.Toast the walnuts for a few minutes on medium-low heat in a dry pan until fragrant and crisp. Remove from the pan and set aside. Cream the butter and sugar for three minutes until light and fluffy. Add the eggs, one at a time and mix until incorporated, then add the vanilla. Use a rubber spatula to scrape butter down from the sides of the mixing bowl.Add the dry ingredients to the butter mixture, a spoonful at a time, until it is just incorporated. Mix in the oats, then add the nuts and the coconut flakes. I usually have to switch to a rubber spatula and mix it by hand at this point because the dough becomes very thick. Use a 1 ounce ice cream scoop to scoop out uniformed dough balls onto a sheet pan lined with parchment paper or a baking mat. If there are bits of coconut sticking out, just press them into the dough with your finger.Bake the cookies for 11 minutes at 350 degrees. Allow them cool for a few minutes before handling, then bake the next batches.
The cookies taste great. Unfortunately, the texture is too dry. They crumble so I’ll use them as granola on my oatmeal or fruit bowls. I’ve tried the recipe twice, but had the same dry result.
Nutritional info would be very helpful.
Hi April! Here’s the nutrion info you requested!
This is for 1 cookie
calories: 151.6 kcal
total fat: 8.95 grams
carbs: 15.69 grams
sugars: 4.93 grams
protein: 2.73 grams
sodium: 69.5 mg
fiber: 1.57 grams
cholesterol: 24.06 mg
Hope this helps!