Chewy Oatmeal Walnut Allspice Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 tbsp Molasses

• Pasta & Grains

  • 1 1/2 cups Oats, old fashioned

• Baking & Spices

  • 1/2 tsp Allspice
  • 1/2 tsp Baking soda
  • 3/4 cup Cane sugar, granulated natural
  • 1/4 tsp Sea salt
  • 1/2 tsp Vanilla extract
  • 3/4 cup Whole wheat pastry flour

• Nuts & Seeds

  • 1 cup Walnuts

• Dairy

  • 1/2 cup (1 stick - 112 grams butter

Found on injennieskitchen.com

Description

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

Directions

• Preheat the oven to 350F. Line two baking sheets with parchment paper.
• Add the oats, flour, baking soda, salt, and allspice to a deep bowl. Whisk until well mixed.
• 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.
• 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.
• 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.