Oat

Peanut Butter and Walnut Oatmeal Cookies

by:
April 10, 2012
4.8
4 Ratings
Peanut Butter and Walnut Oatmeal Cookies
  • Makes about 4 dozen cookies
Author Notes

If you like oatmeal cookies and you like peanut butter cookies, you need to try this recipe. When you marry the two, you propel their flavor right up to the edge of perfection and - then(!) - a sprinkle of salt shoves them right over. Okay, this may be an overstatement. But, they are really good. —Pinch&Swirl

What You'll Need
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)
Directions
  1. Add walnuts to the bowl of a food processor and process until very fine - on their way to butter. Set aside.
  2. Sift flour, baking soda, and salt in to a medium bowl. Set aside.
  3. 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.
  4. 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.
  5. When you're ready to bake the cookies, preheat the oven to 375 degrees.
  6. 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.
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See what other Food52ers are saying.

  • Nicola Butcher
    Nicola Butcher
  • AdventureGirl
    AdventureGirl
  • Pinch&Swirl
    Pinch&Swirl
  • AntoniaJames
    AntoniaJames

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9 Reviews

Nicola B.
Nicola B. January 3, 2020
The recipe was going so well up until the end but I didn't know how to make the dough balls into cookies. I wasn't sure whether to use a rolling pin but ended up just making patties in my hands. I didn't know how big or thick the cookies should have been. I left out about 30g of oats and I regret it as my cookies didn't stick together, certainly not the big ones.
 
Sigita
Sigita July 6, 2015
I have made these before and made a batch today, It is wonderful that you can line up the balls on a sheet tray and put them in the freezer and then transfer to a ziplock. These are hearty and yummy and I don't feel too guilty eating them given the tasty ingredients.
 
LizCo77
LizCo77 June 22, 2015
These are delicious, and my sister and I make them regularly all of the time. We both sub almond butter for peanut butter (the all natural version), and they turn out perfectly. Thank you!
 
Sigita
Sigita January 31, 2015
Yum just made these since my son loves any kind of peanut butter cookies. 11 minutes worked perfectly for me too, Love the ground walnuts - in addition to the oatmeal adds some great texture.
 
AdventureGirl
AdventureGirl January 24, 2015
Made these this afternoon. Just delicious, I used pecans instead of walnuts (as it's what I had on hand) and natural crunchy peanut butter. They turned out moist, chewy, and perfectly baked at 11 minutes.
 
Pinch&Swirl
Pinch&Swirl June 7, 2012
Hi Antonia. Yes, you can absolutely use natural peanut butter. I'm glad you're making these - I'd love to hear how it goes. :)
 
AntoniaJames
AntoniaJames June 8, 2012
Thank you, P&S. Making these this weekend. ;o)
 
AntoniaJames
AntoniaJames June 3, 2012
These look great! Can you use natural peanut butter (i.e., peanut butter made with nothing but peanuts)? I assume so, but just want to be sure. Thanks so much. ;o)
 
Pinch&Swirl
Pinch&Swirl June 7, 2012
Hi Antonia. Yes, absolutely you can use natural peanut butter. I'm glad you're making these! Let me know how it goes... :)