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Looking for a delicious cookie to match with your afternoon tea, the best on-the-go breakfast or a great snack full of energy and flavour for hiking? The answer for all is winter cookies :) I calle…

Total time

30 minutes


Breakfast, Dessert


  • 1 cup instant oatmeal
  • ½ cup whole wheat flour
  • ¼ cup all-purpose flour
  • ½ tbsp brown sugar
  • ¼ cup honey
  • 1 egg
  • 100 g butter
  • 1 tsp cinnamon
  • ½ tsp salt
  • ½ tsp grated nutmeg
  • ½ tsp cardamom
  • 1 tsp baking powder
  • 2 tbs black sesame
  • 2 tbs white sesame
  • ¾ cup walnuts


  1. Preheat oven to 180 degrees Celsius and line 2 large baking sheets with parchment paper; set aside.
  2. Place the butter in a small sauce pan over medium-high heat and cook for about 2 minutes until the butter has browned and has a nutty smell.
  3. Pour the butter in a small bowl, let it cool for few minutes then put it in the fridge for 5 minutes.
  4. In a big bowl mix oatmeal, whole wheat flour, all-purpose flour, baking powder, salt, cinnamon, cardamom, nutmeg, black sesame and white sesame and mix well.
  5. Bring the butter out of fridge and put it a big mixing bowl. Add the sugar and cream the butter and sugar on low speed.
  6. Add honey and mix again.
  7. Add the egg and mix until incorporated.
  8. Pour the dry ingredients’ mixture to the wet ingredients mixture and mix well.
  9. Add the walnuts and mix again.
  10. Shape the cookies using an ice-cream scooper.
  11. Bake in the preheated oven at 180 degrees Celsius for 10 -12 min, or longer if you're going for big cookies.
  12. Remove from the oven and let them rest for 2 min in the baking pan, then transfer to a wire rack to cool completely.
  13. View the recipe instructions at Mandarina

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