Steel Cut Oatmeal Walnut Cookies

If you have roughly 25 minutes to spend in the kitchen, Steel Cut Oatmeal Walnut Cookies might be an excellent lacto ovo vegetarian recipe to try. One portion of this dish contains roughly 4g of protein, 13g of fat, and a total of 268 calories. For 40 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 22. 76 people were glad they tried this recipe. It works well as a very reasonably priced dessert. If you have baking soda, cinnamon, unsalted butter, and a few other ingredients on hand, you can make it. It is brought to you by Cookie Madness. With a spoonacular score of 22%, this dish is not so amazing. Similar recipes are Whole Grain 'steel-Cut' Oatmeal Cookies, Steel Cut Oatmeal Scotchies Cookies, and Maple Walnut Steel Cut Oats.

Servings: 22

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 teaspoon baking soda

1/2 cup tightly packed DARK brown sugar

1/2 cup plus 1 tablespoon tightly packed LIGHT brown sugar

3/4 teaspoon cinnamon

1 large egg

1 1/2 cups (6.8 ounces) organic all-purpose flour (King Arthur)

3/4 cup natural granulated sugar (evaporated cane juice)

2 cups old fashioned oats

2/3 cup dark raisins

1 scant teaspoon salt**

2/3 cup Bob's Red Mill steel cut oats

8 ounces (2 sticks) unsalted butter, softened

1 teaspoon vanilla extract

1 cup toasted and coarsely chopped walnuts

Equipment:

mixing bowl

baking paper

baking sheet

plastic wrap

baking pan

stand mixer

oven

Cooking instruction summary:

Combine the flour, baking soda, salt and cinnamon and set aside.In a large mixing bowl, beat the butter until creamy. Add all sugars and mix just until blended, then add the egg and vanilla and mix until incorporated. Add the flour mixture by hand or using the lowest speed of a stand mixer. Stir in the oats, raisins and nuts.Using a generously heaping tablespoon, scoop up about 20 to 22 large balls of dough and arrange them on a cookie sheet or two plates side by side – no need to worry about spacing. Cover with plastic wrap and chill for a few hours or overnight. The texture improves if you chill the cookies longer.Preheat the oven to 350 degrees F. Line two baking pans with parchment paper. Meanwhile, let the dough come to room temperature for about 20 minutes.Arrange the dough balls about 3 ½ inches apart on baking sheets and press tops down slightly. Bake one sheet at a time for 12 to 15 minutes or until edges are brown and centers appear set. Let cool on the baking sheets for 5 minutes, then carefully transfer to wire racks to cool.

 

Step by step:


1. Combine the flour, baking soda, salt and cinnamon and set aside.In a large mixing bowl, beat the butter until creamy.

2. Add all sugars and mix just until blended, then add the egg and vanilla and mix until incorporated.

3. Add the flour mixture by hand or using the lowest speed of a stand mixer. Stir in the oats, raisins and nuts.Using a generously heaping tablespoon, scoop up about 20 to 22 large balls of dough and arrange them on a cookie sheet or two plates side by side – no need to worry about spacing. Cover with plastic wrap and chill for a few hours or overnight. The texture improves if you chill the cookies longer.Preheat the oven to 350 degrees F. Line two baking pans with parchment paper. Meanwhile, let the dough come to room temperature for about 20 minutes.Arrange the dough balls about 3 ½ inches apart on baking sheets and press tops down slightly.

4. Bake one sheet at a time for 12 to 15 minutes or until edges are brown and centers appear set.

5. Let cool on the baking sheets for 5 minutes, then carefully transfer to wire racks to cool.


Nutrition Information:

Quickview
268k Calories
3g Protein
12g Total Fat
35g Carbs
1% Health Score
Limit These
Calories
268k
13%

Fat
12g
20%

  Saturated Fat
5g
37%

Carbohydrates
35g
12%

  Sugar
16g
19%

Cholesterol
30mg
10%

Sodium
58mg
3%

Get Enough Of These
Protein
3g
8%

Manganese
0.54mg
27%

Selenium
6µg
9%

Fiber
2g
9%

Vitamin B1
0.13mg
8%

Copper
0.15mg
7%

Iron
1mg
7%

Phosphorus
68mg
7%

Folate
25µg
6%

Magnesium
23mg
6%

Vitamin A
271IU
5%

Vitamin B2
0.09mg
5%

Vitamin B3
0.73mg
4%

Zinc
0.55mg
4%

Potassium
115mg
3%

Vitamin B6
0.06mg
3%

Calcium
26mg
3%

Vitamin E
0.34mg
2%

Vitamin B5
0.21mg
2%

Vitamin D
0.2µg
1%

Vitamin K
1µg
1%

covered percent of daily need
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