I love oatmeal cookies, especially when they are full of walnuts.  I made these last week to put in the rooms upon guests arrival.  They were deliciously chewy and thin, perfectly paired with a big glass of milk.  After a few days, the cookies that were left over became great dunkers,  they took on the consistency of a ginger snap.  Enjoy these all year round.  You can add anything to them from chocolate to cranberries and more.  Also, I went ahead and scooped all the dough onto parchment paper, put the tray in the freezer and once they were hard I put them into a freezer zip lock for storage.  Now I can just pull out a couple, thaw and bake!  I hope you enjoy!


1 cup butter, room temp 1 cup packed brown sugar 1/2 cup white sugar 2 eggs (Farm fresh! Support your town, shop local!!) 2 teaspoons vanilla 1 1/4 cups flour 1/2 teaspoon baking soda 2 teaspoons cinnamon (I used Saigon.. mmm) 1 teaspoon salt 3 cups oats (quick cooking or regular... I used regular, I like them chewy) 1 cup chopped walnuts


Preheat the oven to 325* In a large bowl, cream together butter, brown sugar, and white sugar until fluffy. Beat in eggs one at a time until fully incorporated, then stir in the vanilla. Combine the flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and nuts until just blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart. Bake for about 12 minutes. Cool cookies on a wire rack.   


Becca Morelock

Baker and Innkeeper at Star of Texas Bed and Breakfast