Mixed nuts cookies – a crunchy crispy cookie recipe – are made with butter and lots of nuts. These homemade biscuit-style cookies are super crunchy and tasty with each bite.
These cookies are very simple to make and give a nice crispy texture. These crunchy delights almost resemble mixed nuts biscuits rather than cookies.
I make these as crispy cookies rather than soft chewy cookies, because these taste great with their homemade crispy biscuit texture. For cookie recipes where you want this result, it helps to leave out eggs, as this recipe does.
Options for the Cookies
Make these nut cookies with any choice of chopped nuts from your pantry.
I usually use these three nuts: Almonds, cashews, and pistachios. But you can include chopped pecan, walnuts, or peanuts…even pumpkin seeds or sunflower seeds. Or add a bit of peanut butter, almond butter, or other nut butter. If you use nut butter as one of the “nuts” reduce the amount of canola oil by 1 teaspoon.
Just keep amount of nuts close to the measurements in in the recipe. Too many nuts in the dough may give you brittle cookies.
Dried cranberries, raisins, or other dried fruit also work well in these cookies. This combination will give you some tasty trail mix cookies. Another nice complement to the nuts is this addition of chocolate chips.
Peanut butter oatmeal chocolate chip cookie No-bake chocolate peanut butter oatmeal cookie (aka Preacher cookies)
Mixed nut cookies recipe | Crispy cookies with nuts
Ingredients
- 4 tbsp butter (room temperature)
- 1/4 cup canola oil (or other non-flavored cooking oil)
- 2 cups all-purpose flour
- 1 cup sugar (powdered)
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp chopped cashews
- 2 tbsp chopped pistachios
- 2 tbsp chopped almond
- warm milk or warm water (as needed, for kneading the dough)
Preparation:
- Chop or crush all the nuts being used.
- Preheat the oven to 350 F (180 C).
Directions
- In a mixing bowl, beat together softened butter at room temperature and sugar. Use an electric hand mixer on a medium-speed setting and beat until the butter mixture is fluffy.
- Add the canola oil and beat for another minute.
- Sift together the flour, baking powder, and salt. Add these dry ingredients to the butter, sugar, and oil mixture. Add the mixed nuts and use a spatula to mix everything.
- Combine the crumbly cookie dough using your hands.
- Begin adding a little of the warm milk (gradually as needed) or warm water to knead the dough. Make a firm ball of dough. If it’s still too crumbly, add another tablespoon of milk and combine.
- Use a cookie scoop or your hands to make small balls of the cookie dough. Place the balls on a greased cookie sheet (or line it with parchment paper). Put enough space between the balls so they can expand while baking.
- Press the balls gently with a fork or your thumb. Don’t press too hard, or they may split.
- Bake for 15 minutes in the preheated oven. Keep the baked cookies on the baking sheet until they completely cool down. The cookies will be soft right when they come out of the oven. Let them cool down completely for crispier cookies.
Tips for the Mixed Nuts Cookies
1) Keep an eye on the cookies towards the end of baking and remove them from the oven when they get to a light golden brown color.
2) Use any kind of nuts as per your choice…just keep the same proportions of nuts versus other ingredients.
3) For an extra touch of flavor, add a teaspoon of vanilla extract.
4) Store your cookies in an airtight container.
We hope you’ll enjoy our mixed nut cookie recipe!
Mixed nuts cookies recipe | Crispy cookies with nuts
Ingredients
Ingredients:
- 4 tbsp butter softened at room temperature
- 1/4 cup cooking oil flavorless, like canola
- 2 cups all-purpose flour
- 1 cup powdered sugar
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp chopped cashews
- 2 tbsp chopped pistachios
- 2 tbsp chopped almond
- warm milk or warm water as needed, for kneading
Instructions
Preparation:
- Chop or crush all the nuts being used.
- Preheat the oven to 350 F (180 C).
Recipe:
- In a mixing bowl, beat together softened butter at room temperature and sugar. Use an electric hand mixer on a medium-speed setting and beat until the butter mixture is fluffy.
- Add the canola oil and beat for another minute.
- Sift together the flour, baking powder, and salt. Then add these dry ingredients to the butter, sugar, and oil mixture. Add the mixed nuts and use a spatula to mix everything.
- Combine the crumbly cookie dough using your hands.
- Begin adding a little of the warm milk (gradually as needed) or warm water to knead the dough. Make a firm ball of dough. If it’s still too crumbly, add another tablespoon of milk and combine.
- Use a cookie scoop or your hands to make small balls of the cookie dough. Place the balls on a greased cookie sheet (or line it with parchment paper). Put enough space between the balls so they can expand while baking.
- Press the balls gently with a fork or your thumb. Don’t press too hard, or they may split.
- Bake for 15 minutes in the preheated oven. Keep the baked cookies on the baking sheet until they completely cool down.
