I don’t want to speak to soon. I mean, let’s be real here. I’m going to bake A LOT more cookies in my lifetime. But… These may just be my most perfect oatmeal cookies ever!
These are like the cookies I used to get at bakeries! They have a great texture, that’s chewy without being soft or greasy (seriously, I hate a greasy cookie). And their flavour is rich and buttery, with the perfect balance of cinnamon and nutmeg (to enhance, not overwhelm the other flavours).
I used whole wheat pastry flour here because I love the wholesome, rustic flavour that whole wheat adds to an oatmeal cookie. When you use whole wheat pastry flour, you get that flavour, without adding the weight or density that regular whole wheat flour can bring with it. If you don’t have any whole wheat pastry flour (or don’t want to invest in another flour), go ahead and substitute with the same amount of all-purpose flour.
If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram. I’d love to see it! 😃
Walnut Oatmeal Cookies
Recipe Type: dessert
Makes: 28 cookies
- 2 cup Whole Wheat Pastry Flour*
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 2 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/2 tsp Salt
- 1 1/2 cup Rolled Oats**
- 1 cup Vegan Butter (I used Earth Balance)
- 1 cup Brown Sugar
- 3/4 cup Granulated Sugar
- 1/4 cup Plain Non-Dairy Yogurt (I used unsweetened coconut Yoso)
- 2 tbsp Ground Flaxseed
- 1 tsp Vanilla Extract
- 2/3 cup Chopped Walnuts
Preheat oven to 350°F and line cookie sheets with parchment paper.
Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk in the rolled oats. Set aside.
Cream the vegan butter until soft. Beat in the brown and granulated sugar until light and fluffy. Add the yogurt, flaxseed, and vanilla, and beat for another 1 – 2 minutes. Add the flour mixture and beat until just combined. Stir in the walnuts.
Scoop 2 tablespoons of dough for each cookie and drop mounds 2 inches apart on the prepared cookie sheet (I use a #30 scoop which holds approximately 2 tablespoons of dough). With a dampened hand gently flatten mounds into 1/4″ – 1/2″ thick discs.
Bake for 10 – 12 minutes until edges are firm and golden (the cookies will appear soft and puffy at this time). Cool on sheets for 5 minutes before transferring to rack.
Store cooled cookies in an air tight container at room temperature.
*Can substitute with the same amount of all-purpose flour, but will alter the flavour.
**Regular rolled oats give the best texture, but quick oats can be used in place of them. Do not use instant.