r and co air dry

WALNUT CHOCOLATE CHIP OATMEAL COOKIES

These tasty and simple walnut chocolate chip oatmeal cookies are soft and chewy. You can have them ready in just 20 minutes—from mixing the dough to baking—no chilling needed!

INGREDIENTS

  • 105g (¾ cup) all-purpose flour, measured using the dip-and-sweep method*
  • 1 tsp ground cinnamon*
  • 1 tsp cornstarch
  • ½ tsp baking soda
  • ¼ tsp salt (optional)
  • 115g (½ cup) unsalted butter, melted**
  • 110g (½ cup packed) light brown sugar
  • 50g (¼ cup) granulated sugar
  • 1 large egg, at room temperature
  • 1 tsp pure vanilla extract
  • 130g (½ cup + ⅓ cup) old-fashioned rolled oats
  • 90g (½ cup) chocolate chips
  • 80g (⅔ cup) walnuts, roughly chopped
  • Extra chocolate chips for decorating (about 10g)

INSTRUCTIONS

  • Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
  • In a medium bowl, mix the flour, cinnamon, cornstarch, baking soda, and salt (if using). Set aside.
  • In another bowl, whisk together the brown sugar, granulated sugar, and melted butter.
  • Add the egg to the sugar mixture and stir until combined. Mix in the vanilla extract.
  • Gradually fold in the dry flour mixture with a spoon or spatula. Be careful not to overmix.
  • Stir in the rolled oats, followed by the chocolate chips and walnuts, ensuring everything is evenly incorporated.
  • Roll the dough into 2-tablespoon-sized balls (about 38-40 grams each) and place them about 2.5 inches (6.5 cm) apart on the prepared baking sheet.
  • Bake for 10 minutes, or until the edges are golden brown and the tops are slightly set. The cookies will be soft when they come out of the oven but will firm up as they cool. If you like, use the back of a spoon to reshape the edges before they cool completely. Sprinkle extra chocolate chips on top while they’re still hot if desired.
  • Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

NOTES

  • *For a mild cinnamon flavor, use ½ teaspoon. If you prefer no cinnamon, feel free to skip it.
  • **To melt the butter quickly, heat it halfway in a small pan over medium heat, then remove from heat and stir until fully melted.

How to Store

  • Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to 2 months.

How to Make Ahead

  • Chill the dough or dough balls in the fridge for up to 2 days or freeze them for up to 2 months. If freezing, shape the dough into balls. Note that chilled dough will not spread much when baked, so you may need to gently press the balls before freezing or allow the dough to come to room temperature.

Nutrition (Per Cookie)

  • Calories: 185 kcal
  • Carbohydrates: 22g
  • Protein: 3g
  • Fat: 10g
    • Saturated Fat: 4g
    • Polyunsaturated Fat: 3g
    • Monounsaturated Fat: 2g
    • Trans Fat: 1g
  • Cholesterol: 24mg
  • Sodium: 73mg
  • Potassium: 65mg
  • Fiber: 1g
  • Sugar: 12g
  • Vitamin A: 185 IU
  • Vitamin C: 1mg
  • Calcium: 24mg
  • Iron: 1mg

THE BEST AIR FRYER ASPARAGUS – 10 MINUTES

This Air Fryer Asparagus is incredibly quick and simple to prepare! With just 6 basic ingredients, it cooks in under 10 minutes. It’s the perfect healthy side dish that pairs well with almost any meal!

INGREDIENTS

  • 1 pound fresh asparagus
  • 1 tablespoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons Pecorino cheese (optional, for serving)
  • Lemon (optional, for serving)

INSTRUCTIONS

  • Rinse and dry the asparagus, then trim about 1-2 inches from the bottom ends.
  • Preheat your air fryer to 390°F.
  • In a large bowl, toss the trimmed asparagus with olive oil, garlic powder, Italian seasoning, salt, and pepper, ensuring it’s well coated.
  • Arrange the seasoned asparagus in a single layer in the air fryer basket. Cook for 5-10 minutes, depending on the thickness of the asparagus. Refer to the suggested cooking times below.
  • Serve immediately with a sprinkle of Pecorino cheese and a squeeze of lemon. Optionally, add red pepper flakes for a touch of spice.

EQUIPMENT

  • Mixing bowls

Notes

  • Choose asparagus that is firm, green, and has closed tips without any sliminess or unpleasant odor.
  • Trim the tough, woody ends of the asparagus before cooking.
  • Suggested cooking times:
    • Thin asparagus: 3-4 minutes
    • Medium-thick asparagus: 4-7 minutes
    • Thick asparagus: 7-10 minutes
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • To reheat, use the oven at 375°F for 5-7 minutes, or pop it back in the air fryer for 2-3 minutes until warmed through.