I’m excited to share my Maple Walnut Oatmeal Cookies recipe because a small pantry tweak revealed an unexpected twist that makes them ideal for holiday baking.

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I’m pretty picky about cookies but these The Best Oatmeal Walnut Cookies had me second guessing everything I thought I liked. They come out chunky and tasty, crisp at the edges yet hiding a tender bite in the center, so every mouthful keeps you curious.

I relied on plenty of unsalted butter and heaps of old fashioned rolled oats which gives that honest, rustic chew. Sometimes I daydream about turning them into Maple Walnut Oatmeal Cookies or making an Oatmeal Walnut Cookies Chewy version, but this iteration nails the balance.

I swear they disappear faster than I expect.

Ingredients

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Butter: gives richness and chew, fat for texture, makes cookies golden and slightly crisp.
Brown sugar: adds deep caramel sweetness, keeps cookies moist, tender, a bit sticky.
Oats: hearty fiber, slow carbs that fill you up, chewy texture and nutty flavor.
Walnuts: offer crunch, omega 3 fats and some protein, slightly bitter, toasty note.
Eggs: bind ingredients, add protein and structure, help cookies rise and brown.
Flour: provides structure and carbs, too much makes cookies cakey so be careful.
Cinnamon: warm aromatic spice, tiny antioxidant boost, brightens sweetness without overpowering.

Ingredient Quantities

1 cup (2 sticks) unsalted butter

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

3 cups old fashioned rolled oats

1 cup chopped walnuts

How to Make this

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1. Preheat oven to 350 F and line baking sheets with parchment paper or lightly grease them; if you like, spread the chopped walnuts on a small sheet and toast 5 to 7 minutes until fragrant, then cool.

2. In a large bowl beat 1 cup (2 sticks) softened unsalted butter with 1 cup packed brown sugar and 1/2 cup granulated sugar until light and fluffy, scraping the bowl down once or twice.

3. Add 2 large eggs one at a time, mixing well after each, then stir in 1 teaspoon vanilla extract.

4. In a separate bowl whisk together 1 1/2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon and 1/2 teaspoon salt so the leavening and spices are evenly distributed.

5. Gradually add the dry mixture to the butter mixture and mix just until combined; dont overmix or the cookies will get tough.

6. Fold in 3 cups old fashioned rolled oats and the 1 cup cooled chopped walnuts until evenly distributed.

7. For thicker chewier cookies chill the dough 30 to 60 minutes, otherwise you can bake right away.

8. Scoop rounded tablespoons of dough onto the prepared sheets about 2 inches apart, press each mound down slightly so they spread evenly, and bake 10 to 12 minutes until edges are golden and centers still look a bit soft.

9. Let cookies cool on the baking sheet 4 to 5 minutes then transfer to a wire rack to cool completely; store in an airtight container with a slice of bread to keep them soft.

Equipment Needed

1. Oven plus 2 baking sheets, parchment paper or light grease, and one small sheet for toasting walnuts
2. Large mixing bowl for creaming the butter and sugar
3. Medium bowl for whisking the flour, baking soda, cinnamon and salt
4. Hand mixer or stand mixer, or a sturdy wooden spoon if you don’t have a mixer
5. Measuring cups and spoons for wet and dry ingredients
6. Whisk to blend the dry ingredients evenly
7. Rubber spatula for scraping the bowl and folding in oats and nuts
8. Tablespoon or cookie scoop to portion the dough evenly
9. Wire cooling rack to cool cookies completely
10. Oven mitts and a small spatula or bench scraper to transfer cookies without wrecking them

FAQ

Q: Will quick oats work instead of old fashioned rolled oats? A: Yes, quick oats work but the texture changes — they make softer, less chewy cookies. If you like some chew, use at least half rolled oats or reduce quick oats a bit.

Q: How do I make them chewy or crispier? A: For chewier cookies use more brown sugar, underbake by a minute or two and pull them when centers still look soft. For crispier cookies bake a little longer, flatten the dough slightly, or use a bit more granulated sugar. Chilling dough 30 minutes helps control spread too.

Q: Can I freeze the dough or baked cookies? A: Yes. Scoop dough into balls, freeze on a tray then store in a bag up to 3 months. Bake from frozen, add 1-3 minutes to time. Baked cookies freeze fine, thaw at room temp or warm a few seconds in microwave.

Q: Can I skip or swap the walnuts? A: Sure, swap walnuts for pecans, chocolate chips, or raisins. If you have a nut allergy try sunflower seeds or extra oats. Taste and texture will change but recipe still works.

Q: What temp and time should I bake at and how do I know they are done? A: Bake at 350°F (175°C) for about 10-12 minutes. Edges should be golden and centers still a bit soft — they firm up as they cool. If they look brown in the middle theyre probably overbaked.

Q: My cookies spread too much, what went wrong? A: Common causes: butter too warm or melted, dough too warm, too little flour, or overcreamed butter and sugar. Chill the dough, measure flour properly (spoon and level), or add a tablespoon or two more flour if needed.

The Best Oatmeal Walnut Cookies Recipe Substitutions and Variations

Unsalted butter: swap cup for cup with melted coconut oil or a neutral oil (canola/sunflower) — cookies will be a bit flatter and crisper, and skip the long creaming step if using oil.
Brown sugar: use coconut sugar 1:1 for a similar depth, or make “brown” from granulated sugar + 1 Tbsp molasses per cup if you want the exact molasses note.
Eggs: replace each egg with 1 Tbsp ground flaxseed + 3 Tbsp water (let sit 5 min) for binding, or 1/4 cup unsweetened applesauce for a softer, chewier cookie.
Chopped walnuts: sub equal amounts of chopped pecans, toasted almonds, or even chocolate chips if you prefer sweeter, nuttier or choc-filled cookies.

Pro Tips

1) Toast the walnuts whole then chop them after theyre cool. You get bigger, crunchier bites and way more flavor that way, if you chop first theyll toast too fast and can go bitter.

2) Measure the flour by spooning it into the cup and leveling or even better use a kitchen scale. Overpacked flour is the number one reason cookies turn out dry and crumbly, dont eyeball it.

3) Chill the dough longer than the recipe says if you want chewier, taller cookies. You can even scoop balls and freeze them, bake from frozen so they dont spread much and stay thick.

4) Use an oven thermometer and bake one sheet at a time on the middle rack, watch the first batch for the exact minute your oven needs. Pull them when centers still look soft cause they keep cooking on the sheet, otherwise theyll end up too hard.