Easy Cookie Recipe – Peanut Butter, Walnuts and Choc-chips in 13 Steps

Cookie Recipe

This cookie recipe is one I used to make a very long time ago. I bought 1kg of walnuts recently when I needed them for another recipe. Leaving me with a giant bag of leftover walnuts. I decided to pull this recipe from the archives and get to work. I’m going to try and brain dump more and more of my recipes, so look out for them!

For those with a nut allergy, you might want to wait for another recipe, this has EpiPen written all over it.

Total cooking time for me was just over 45 minutes. This includes preparation and two batches in the oven because my oven trays are tiny. It’s pretty straight forward and easy to make, fun for the whole family!

Cookie Recipe

Now it’s time for the cookie recipe that’s been rolling around in my head for 20 odd years. This should take you about 15 mins to prepare and 10-15 minutes to cook each batch. If you’re not a fan of nuts or are deathly allergic to them, you can swap them out for other things. Or you can just wait for another non-nut cookie recipe when I get around to publishing it.

Makes: 18 fat cookies or 30 if you want to make them smaller

Ingredients

  • 110 grams unsalted butter (room temperature)
  • 220 grams dark brown sugar
  • 3 grams of salt
  • 140 grams of peanut butter
  • 2 eggs
  • 7.5 ml vanilla extract
  • 85 grams of rolled oats
  • 250 grams of all-purpose flour
  • 10 grams of baking soda
  • 200 grams of semisweet chocolate chips
  • 200 grams of chopped walnuts

Equipment

  • Mixing Bowl
  • Mixing spoon
  • Scales to measure stuff
  • cookie tray
  • Oven

Make the cookie dough

  1. Pre-heat the over to 175 degrees Celcius and grease your cookie tray.
  2. In a large bowl, cream the butter, sugar, salt and peanut butter until well combined
  3. Beat in the eggs and vanilla into the mixture
  4. Stir in the oats
  5. Combine the baking soda and flour
  6. Slowly mix in the flour in batches to ensure an easier time mixing and less mess
  7. Combine the walnuts and chocolate chips and slowly mix in batches
  8. Once this is complete you should have a firm, but slightly sticky cookie dough
  9. Roll the cookie dough into balls about the size of a golf ball (this will make a big cookie)
  10. Place the balls on the cookie tray and flatten to about 1/3 the original height
  11. Bake at 175 C for 8-10 minutes or until brown.
  12. Remove from the oven, leave on the tray for 5 mins, then transfer to a cooling rack
  13. Repeat for any cookie dough you have.

Notes

  • You might want to put some oil on your hands to make it easier to roll the cookie balls
  • When they first come out of the oven they will be soft, but they do harden up, if only slightly.
  • Check on the cookies after 6 minutes to make sure that they aren’t overcooking.
  • Check your oven temperature. Even though I had it set to 175C my internal thermometer was closer to 200C, which I forgot to check. The second batch was done on a lower temp resulting in a lighter finish on the cookies.

Video Version

If you can’t be bothered reading the recipe, here is a video of me going through the recipe instead. This is also the first episode of my new youtube channel that will focus on me cooking stuff and me eating stuff.

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