If you’re in need of a quick, easy, and unbelievably delicious treat, these rustic cookies are perfect for you! They’re wonderfully crisp on the outside while soft and chewy inside – and the combination of hearty oats, rich dark chocolate, and crunchy walnuts is irresistible.
I came up with these while playing around with the recipe for my other favorite oat cookies – my go-to Black and White Chocolate Chip Cookies. But these turned out to be a completely different kind of cookies – more crispy, more rustic, but just as good in their own way!
You can whip up the cookie dough in under 10 minutes, and they bake in just 12-15 minutes – ideal for when you’re short on time but craving something seriously good. Whether you’re baking for yourself or need a last-minute gift, these cookies never disappoint!
Ingredients:
- 170 g butter, softened
- 160 g raw cane sugar
- 1 tsp vanilla extract or vanilla sugar
- 1 egg
- 140 g flour
- 180 g rolled oats
- 1/4 tsp salt
- 100 g walnuts, toasted and roughly chopped
- 200 g dark chocolate, roughly chopped
Recipe:
I. Make the Dough
- Mix the oats, flour, and salt in a medium or large bowl.
- In a large mixing bowl, beat the softened butter, sugar, and vanilla (extract or sugar) with a stand or hand mixer on high speed for 1-2 minutes until creamy and well combined.
- Add the egg and mix until fully incorporated.
- Reduce the mixer speed to low and add the dry ingredients. Mix until just combined – do not overmix.
- Fold in the chopped walnuts and chocolate.
- Form the dough into balls (about 30-40 g each) and place them on a plate or tray. Refrigerate for at least 20 minutes.
II. Bake the Cookies
- Preheat the oven to 180° C/350° F.
- Place the chilled cookie dough balls on a parchment-lined baking sheet, leaving space between them.
- Bake for 12-15 minutes, depending on your desired texture. Remove them from the oven while the centers still look slightly underbaked for a softer result – they will continue to set as they cool.
- Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring – this way you’ll avoid having them fall apart.
- Enjoy the cookies warm with melty chocolate or completely cooled – both are delicious!
- Store in an airtight container for up to 3-4 days – though it’s unlikely they’ll last that long, at least in my experience.
Notes:
- Swap the walnuts with pecans, almonds, or hazelnuts or leave them out for a nut-free version.
- Replace the raw cane sugar with coconut sugar if you don’t want to use refined sugar.
- For an vegan version, use vegan butter and 1 tbsp ground flax seed and 3 tbsp water instead of the egg.
- You can freeze (part of) the dough balls – just add 1 minutes to your usual baking time, once you’re ready to bake.
Nutritional Values (per cookie):
- Calories: 195-245 kcal
- Protein: 2.5-3 g
- Fat: 13-16 g
- Carbs: 18-22 g
- Fiber: 2-2.5 g
Leave a Reply