About this recipe:Delicious oatmeal cookies, with toasted oats and nuts for even more flavour. A food processor is used to save time. Enjoy!
235g chopped walnuts
80g porridge oats
200g caster sugar
220g dark brown soft sugar
225g unsalted butter, softened
1 teaspoon vanilla extract
210g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1/2 teaspoon salt
180g unsweetened nut and grain granola or muesli
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Method Prep:35min › Cook:12min › Ready in:47min
Place one oven rack in the upper third of the oven and one rack in the lower third of the oven. Preheat oven to 190 C / Gas 5. Coat two large baking trays with cooking spray, or line with parchment.
On a microwave-safe plate, spread the walnuts and oats. Microwave on high for 2 minutes. Stir and check for toasting. Microwave for an additional 2 minutes on high and stir. The nuts and oatmeal should now be nicely toasted. Place in a large bowl.
In the food processor bowl fitted with a steel blade, combine the sugars, butter, eggs and vanilla. Process until smooth and creamy, about 30 seconds. In a small bowl, combine the flour, bicarbonate of soda, baking powder and salt. Spoon the flour mixture on top of the butter mixture. Pulse 3 or 4 times to mix.
Scrape the mixture into the walnut-oat mixture. Add the raisins and granola or muesli. Fold the ingredients together.
Drop the cookies onto the sheets using 2 tablespoons of dough for each cookie. Bake in the preheated oven for 12 to 15 minutes, until the tops are just beginning to brown but the middles still look a little soft. Cool on the baking trays for a few minutes and then transfer to a rack.
You can also toast the oats and nuts in a dry frying pan over medium heat if you prefer not to use the microwave. Stir often and watch carefully so they don't burn.