Peanut Butter And Walnut Oatmeal Cookies Recipe

Name: Peanut Butter And Walnut Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup shelled walnuts (halves or pieces); 1.5 cups white whole wheat flour; 2 teaspoons baking soda; 1/2 teaspoon kosher salt; 1 cup natural cane sugar; 1 cup (packed) dark brown sugar; 1 cup (2 sticks) unsalted butter, at room temperature; 1 cup chunky peanut butter; 2 teaspoons vanilla extract; 2 eggs; 2 cups extra-thick rolled oats (such as Bob's Red Mill); kosher or flaky sea salt (such as Maldon)

Servings: persons

1 cup shelled walnuts (halves or pieces)
1.5 cups white whole wheat flour
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 cup natural cane sugar
1 cup (packed) dark brown sugar
1 cup (2 sticks) unsalted butter, at room temperature
1 cup chunky peanut butter
2 teaspoons vanilla extract
2 eggs
2 cups extra-thick rolled oats (such as Bob's Red Mill)
kosher or flaky sea salt (such as Maldon)

1
["Add walnuts to the bowl of a food processor and process until very fine - on their way to butter. Set aside.", "Sift flour, baking soda, and salt in to a medium bowl. Set aside.", "Add butter and both sugars to the bowl of a stand mixer fitted with the flat beater. Beat at low speed until combined; increase speed and beat until fluffy, 2 to 3 minutes more. Add walnuts and peanut butter; mix until combined. Add eggs and vanilla; mix until combined. Add flour mixture - cover mixer with a kitchen towel to protect your counters from a flour flurry. Start at low speed until combined, then increase to high for about 1 minute more. Add oats and mix until combined.", "Line a jelly roll pan with parchment paper. Scoop dough into about two tablespoon balls - line them up very close together on the pan (you won't be baking them this way). Once you've scooped all of the dough, lightly sprinkle with kosher or flaky sea salt; cover with plastic wrap. If you plan to bake the cookies the day you make the dough, chill the dough balls in the refrigerator for at least 3 hours. If you plan to cook them at a later date, put the pan in the freezer for several hours overnight. Once frozen, put the dough balls in a gallon size freezer bag labeled with cooking instructions and store them in the freezer.", "When you're ready to bake the cookies, preheat the oven to 375 degrees.", "Line a cookie sheet with parchment paper. Arrange the cookies spaced 1"" apart on the sheet. (Bake just a few or a whole pan full.) Bake until lightly golden and still a bit soft - 10 minutes; 12 minutes if they start out frozen. Transfer to cooling racks - enjoy warm or at room temperature."]

1760

kcal

Calories

104

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup shelled walnuts (halves or pieces), 1.5 cups white whole wheat flour, 2 teaspoons baking soda, 1/2 teaspoon kosher salt, and more.

Yes, Peanut Butter And Walnut Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter And Walnut Oatmeal Cookies

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