Save to your scrapbook

    Giant walnut & oat cookies

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Giant walnut & oat cookies

    Makes: 10


    160g unsalted butter, softened
    85g caster sugar
    85g dark brown soft sugar
    2 No.1 Longstock Gold Eggs, beaten
    1 tsp vanilla extract
    230g plain flour
    ¾ tsp bicarbonate of soda
    ½ tsp ground cinnamon
    25g rolled oats
    50g Waitrose Walnuts, toasted and finely chopped
    50g Cooks’ Ingredients Fudge Chunks
    Vanilla ice cream, to serve


    1. Preheat the oven to 200ºC, gas mark 6 and line a large baking sheet with baking parchment.

    2. Cream the butter and both sugars together until smooth. Beat in the eggs and vanilla extract. Once combined, mix in all the remaining ingredients and a pinch of sea salt flakes.

    3. Using an ice-cream scoop, make 10 balls of mixture, placing them on to the prepared tray as you go. Place in the fridge for 10 minutes to firm up.

    4. Bake in the oven for 12-14 minutes and serve warm with ice cream, or leave to cool completely and store in an airtight container for 3 days.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars