Chewy Oatmeal Walnut Allspice Cookies

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Cook time:
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Serves: 24
I love these Chewy Oatmeal Walnut Allspice cookies so much that I may have to stop baking them. Usually, I have incredible self-control. A bite or two is generally enough to satisfy my craving. I might as well call these crack cookies, because they are wildly addictive. This time of year, magazines are filled with ornate-looking, time-intensive cookies. You’ll find none of that nonsense in this recipe. It’s a busy month, and the last thing any of us needs is to be up late, using tweezers to perfectly place sugar crystals on cutout cookies (ahem, guilty as charged). These cookies are ready in less than an hour, from start to finish, including a brief chill period. The flavor is familiar, yet unique, making them a delicious gift. One last note—chewy cookies are my preference, and these are a soft-batch style. If you like a crispier cookie, then add a few more minutes to the baking time. Note: I prefer to bake one pan at a time.

Ingredients

  • 1½ cups (135 grams) old-fashioned oats (not quick cooking)
  • ¾ cup (112 grams) whole wheat pastry flour
  • ½ teaspoon (4 grams) baking soda
  • ¼ teaspoon (1 gram) sea salt
  • ½ teaspoon (5 grams) allspice
  • ½ cup (1 stick – 112 grams) butter, melted
  • ¾ cup (150 grams) granulated natural cane sugar
  • 2 tablespoons (42 grams) molasses
  • 1 large egg, at room temperature
  • ½ teaspoon (2.5 ml) vanilla extract
  • 1 cup (100 grams) coarsely chopped walnuts

Instructions

  1. Preheat the oven to 350F. Line two baking sheets with parchment paper.
  2. Add the oats, flour, baking soda, salt, and allspice to a deep bowl. Whisk until well mixed.
  3. Add the butter, sugar, molasses, egg, and vanilla to a separate deep bowl. Whisk until well blended, about 1 minute. Pour in the oat mixture, and stir with a wooden spoon until combined, and there are no visible signs of flour. Stir in the walnuts. Cover, and chill in the fridge for 15 minutes.
  4. Drop 1½ tablespoonfuls of dough onto the prepared baking sheets (I use a cookie scoop for this part), leaving 2-inches between cookies so they have room to spread.
  5. Bake for 12 minutes, until lightly golden around the edges (the cookies are a bit dark overall because of the molasses). They will be very delicate, and seem underdone; don’t worry. Let the cookies cool on the pan for 15 minutes, then transfer to a wire rack to cool completely.