• Brittany Aldridge

Chewy White Chocolate, Walnut and Oat Cookies

You are currently only 3 steps away from sweet, salty, nutty, chewy cookies! White chocolate, walnuts and oats make a cookie that is so simple to make and oh so simple to eat!!


  • 1 block / 250g of butter (softened)

  • 1 teaspoon flaky salt

  • 1/2 cup soft brown sugar (packed)

  • 2/3 cup of caster sugar

  • 1 teaspoon of vanilla extract

  • 1 large egg

  • 2 1/4 cups / 275g plain flour (all purpose)

  • 2/3 teaspoon baking powder

  • 3/4 cup rolled oats

  • 1/2 cup of walnuts, roughly chopped

  • 1/2 cup of white chocolate, roughly chopped


  • In a large bowl, with an electric mixer (or stand mixer) cream butter, sugars and salt together until very pale and creamy. Next add the egg and vanilla, mixing thoroughly after each new addition until mixture is smooth and creamy. Using a wooden spoon or spatula, fold in the flour, baking powder and oats until just incorporated, and then fold in chocolate and walnuts. Cover the bowl with cling wrap and put it in the fridge for 30 minutes - 1 hour so that the flour can hydrate and the mixture thickens.

  • Preheat the oven to 160 C fan forced / 180 C / 355 F. Line baking trays with baking paper. Scoop out a small handful sized portion (about 3 tablespoons) of cookie mixture, roll into balls (but don't flatten, mixture will spread when cooked), and place on baking sheets evenly spaced away from each other.

  • Place in the oven and cook for 12-14 minutes, then let cool slightly before serving. When you first take the cookies out of the oven they should still be soft-ish in the middle, they will harden and crisp up as they cool.


  • Cookies will last up to 4 days in an airtight container (if they last that long!).

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