Oatmeal Walnut Cookies With Fresh Milled Flour
Oatmeal walnut cookies with fresh milled flour are classic cookies that are both crispy and chewy. Made with walnuts and old fashioned rolled oats, this cookie is deliciously delightful. Adding a touch of cinnamon makes this the best oatmeal cookie.
Why You’ll Love These Cookies
These easy oatmeal walnut cookies with fresh milled flour are incredibly delicious. Crispy and chewy at the same time. Buttery and rich. A satisfying cookie.
- Fresh Milled Flour – Using fresh milled flour, gives these cookies a better flavor and quality control. You are using the freshest flour.
- Great Texture – These oatmeal cookies are chewy with a slight crispy texture. My family has loved each rendition of this recipe!
- No Dough Chilling Required – You read that right. No need to chill this dough.
Soft White Wheat Berries Are Best For Cookies
I love to mill my own fresh flour. The flavor of this flour is superior to commercially processed flour. Adding this to cookies amps up the flavor. I like knowing that my flour is fresh and hasn’t been sitting on the shelf for months.
For cookies, you need to use a soft white wheat berry for your milled flour. This is the best flour for cookies. It is a low protein wheat making it the best choice for cookies and other quick breads. It also has a milder flavor than a hard wheat berry.
More Milled Flour Recipes
I use hard red wheat berries in this easy sandwich loaf. A delicious whole wheat bread recipe using freshly milled flour.
For soft white wheat berries, this blueberry muffin with streusel topping is a great breakfast treat.
Ingredients – What You’ll Need For This Recipe
Flour – Fresh milled flour from soft white wheat berries. Be sure to use soft white not hard wheat berries. Save the hard wheat berries for yeast breads and rolls. Soft white wheat will give you the tenderness needed for cookies.
Baking soda – This is a leavening ingredient that makes the cookies rise and spread evenly.
Salt – I use ordinary table salt. This enhances and balances the sweetness of the sugars.
Cinnamon -Saigon cinnamon is my preference. The flavor is a bit more pronounced, making it an ideal spice for oatmeal cookies. You can also use regular ground cinnamon, if you prefer.
Butter – Unsalted butter is better due to the salt that’s added in this recipe. Butter needs to be softened. Simply let it sit on the counter for about thirty minutes to soften. This makes creaming much easier. The butter is softened enough when you can make a slight indent with your finger. Anymore than that is too soft and your cookies will spread more than they should.
Sugars – This cookie recipe uses both granulated sugar and light brown sugar. Both sugars add sweetness as well as browning the cookie. Brown sugar adds a molasses flavor as well as enabling the baking soda to do it’s job of leavening the cookie.
Egg – For best results, use a large egg at room temperature.
Old fashioned rolled oats – Not instant oats which are cut into smaller pieces so they cook faster. I only tested this recipe with old fashioned rolled oats. I like the chewy texture. So delicious.
Walnuts – You can use pecans instead. Be sure to chop the nuts for an even texture. Leaving large nut pieces will make your cookie lumpy. I know this from experience. Chopping into smaller pieces especially for a cookie does make a difference.
Vanilla extract– Use real vanilla extract. The taste is superior to imitation.
Tips For Success
Scrape down the bowl -it’s best practice to scrape down the bowl after mixing in each addition, using a silicone spatula. This helps to incorporate all the ingredients properly.
Avoid over baking – these cookies have crispy edges and chewy middles. Only bake till the cookies are golden brown around the edges and soft in the middle. The cookies should be left on the baking sheet for a few minutes to set before transferring to a cooling rack.
Cookie scoop – use a cookie scoop to evenly portion out the dough. My favorite is the #40 size which holds 2 tablespoons of cookie dough. A cookie scoop creates neat little balls of dough which result in uniform sizing for the cookies.
How To Make Fresh Milled Flour Oatmeal Walnut Cookies
These cookies are easy to put together especially if you have a stand mixer. Or a hand mixer will do. These appliances make the job of creaming the butter and sugar together with less work for you.
Prep work – Mill about about 3/4 cup of soft white wheat berries for enough flour for this recipe. Use the fine setting on your grain mill.
For the complete ingredients and instructions, see the recipe card below.
- In a large mixing bowl, whisk together flour, baking soda, salt and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar together until fluffy.
- Beat in the egg and the vanilla extract.
- Mix in the four mixture until just combined. Add the old fashioned rolled oats and walnuts. Stir until just combined. Don’t over mix.
- Using a 2 tablespoon cookie scoop (size #40), drop the cookie dough balls onto parchment lined baking sheets; placing them 2 inches apart. Bake in a preheated oven at 350℉ for 10 – 12 minutes. Cookies are done when they are dry around the edges and soft in the middle.
- When removed from the oven, allow cookies to sit on the baking sheets to firm up. It’ll take a couple of minutes. Then transfer to a cooling rack.
How To Store
Store these cookies in an airtight container for up to three days at room temperature. Homemade cookies will go stale faster than store bought.
For longer storage – once the cookies are completely cooled, place them in a single layer in a resealable freezer bag. Don’t forget to write the date on the bag. Then place in the freezer for up to three months.
More Cookie Recipes To Try
Oatmeal Walnut Cookies With Fresh Milled Flour
Ingredients
- 1¼ cups soft white wheat flour (freshly milled)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter (softened)
- ½ cup granulated sugar
- ½ cup brown sugar (packed)
- 1 egg (room temperature)
- ½ teaspoon pure vanilla extract
- 1¼ cups old fashioned rolled oats not instant
- 1 cup walnuts (chopped)
Instructions
- Preheat the oven to 350℉.
- Line two baking sheets with parchment paper. Set aside.
- In a medium bowl, whisk together flour, baking soda, salt and ground cinnamon. Set aside.1¼ cups soft white wheat flour, ½ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cinnamon
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and brown sugar. Continue creaming for 2- 3 minutes until light and fluffy. Scrape down the bowl.½ cup unsalted butter, ½ cup granulated sugar, ½ cup brown sugar
- Add the egg and vanilla extract and mix until combined. Scrape down the bowl.1 egg, ½ teaspoon pure vanilla extract
- Mix in the flour mixture just until incorporated. Do not over mix. Stir in the old fashioned rolled oats and walnuts until just combined. Scrape down the bowl.1¼ cups old fashioned rolled oats not instant, 1 cup walnuts
- Using a 2 tablespoon cookie scoop (#40 size), drop the dough balls onto parchment lined baking sheets; placing them 2 inches apart.
- Bake at 350℉ for 10 – 12 minutes. Do not over bake. Bake till dry around the edges. Cookies will be soft and glossy in the middle. When removed from the oven, keep on the baking sheet for a couple of minutes until set. Then transfer to a cooling rack.
- Once completely cooled, store in an airtight container for up to 3 days at room temperature.