Oatmeal Walnut Chocolate Chip Cookies Recipe

I’m sharing my Oatmeal Chocolate Chip Cookie Recipe that skips chilling, takes only minutes to prepare, and includes one simple trick you won’t expect.

I never expected oatmeal cookies to be this addictive. These Oatmeal Walnut Chocolate Chip Cookies come out crisp at the edges but soft and chewy in the middle, with little rivers of melted semisweet chocolate chips that make you pause and then reach for another.

The old fashioned rolled oats add a satisfying chew, so every bite feels like it actually matters, you know? I call it my Oatmeal Chocolate Chip Walnut Cookie Recipe, and yeah Im probably biased, but theres something about that crunch plus the gooey center thats strangely irresistible, perfect for when you want something quick and impressive.

Ingredients

• Butter gives rich soft texture, adds fat for tenderness, makes cookies melt in your mouth.
• Old fashioned oats add chewy bite, fiber for fullness, and hearty whole grain flavor.
• Brown sugar brings caramel notes and moisture, helps cookies stay soft a few days.
• Semisweet chips add melty chocolate pockets, sweet balance and a little bitterness too.
• Walnuts give crunch, nutty depth, healthy fats and some protein, toast them for more flavor.
• Eggs bind ingredients, add protein and lift, help cookies brown and hold their shape.
• Vanilla rounds flavors, adds warm aroma, tricks your brain into thinking they are fancier.

Ingredient Quantities

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon (optional)
• 1/2 teaspoon fine salt
• 3 cups old fashioned rolled oats
• 1 1/2 cups semisweet chocolate chips
• 1 cup chopped walnuts (toasted optional)

How to Make this

1. Preheat oven to 350 F and line baking sheets with parchment paper or silicone mats. If toasting walnuts, spread 1 cup chopped walnuts on a sheet and toast 5 to 7 minutes until fragrant, then let cool.

2. In a large bowl beat 1 cup (2 sticks) softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes. Dont skimp, this makes the cookies tender.

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

4. In a separate bowl whisk together 1 3/4 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon (optional), and 1/2 teaspoon fine salt.

5. Gradually add the dry mixture to the wet mixture and stir until just combined. Overmixing will make the cookies tough so stop as soon as you see no streaks of flour.

6. Fold in 3 cups old fashioned rolled oats, 1 1/2 cups semisweet chocolate chips and the toasted 1 cup chopped walnuts. Mix until evenly distributed but dont pulverize the oats.

7. Scoop dough by rounded tablespoons or a
1.5 tablespoon cookie scoop onto the prepared sheets, spacing about 2 inches apart. Press each mound slightly with your fingers or the back of a spoon so they spread evenly and get crisp edges.

8. Bake 10 to 12 minutes until edges are golden and centers still look slightly soft. For larger cookies add a minute or two. Rotate the pans halfway if you have hot spots.

9. Let cookies cool on the baking sheet for about 5 minutes so they set, then transfer to a wire rack to cool completely. Store in an airtight container up to 3 days or freeze for longer. No chilling the dough required, just mix and bake.

Equipment Needed

1. Oven (preheat to 350 F)
2. Two rimmed baking sheets plus parchment paper or silicone baking mats
3. Large mixing bowl and a smaller bowl for the dry ingredients
4. Electric hand mixer or stand mixer (or a sturdy wooden spoon if you wanna do it by hand)
5. Measuring cups and measuring spoons
6. Whisk
7. Rubber spatula for folding and scraping
8. 1.5 tablespoon cookie scoop or a rounded tablespoon and a spoon for scooping
9. Wire cooling rack
10. Cutting board and chef’s knife for chopping walnuts, plus oven mitts for handling hot pans

FAQ

Oatmeal Walnut Chocolate Chip Cookies Recipe Substitutions and Variations

• Butter (1 cup) – Coconut oil or vegan buttery spread (use solid coconut oil 1:1; if you use melted oil chill the dough a bit so cookies don’t spread too thin).
• Eggs (2 large) – Flax “eggs” or applesauce (for 2 eggs: mix 2 tbsp ground flax + 6 tbsp water, let sit 5 minutes; or use 1/2 cup unsweetened applesauce; cookies will be a bit denser and chewier).
• All purpose flour (1 3/4 cups) – Whole wheat pastry flour or a gluten free 1:1 baking blend (swap 1:1; whole wheat pastry keeps texture light but adds nuttiness, GF blends should contain xanthan gum for structure).
• Chopped walnuts (1 cup) – Pecans or roasted sunflower seeds (use same amount; pecans give a sweeter, buttery note, sunflower seeds are great if you need nut free).

Pro Tips

– Cream the butter and sugars longer than you think you need to. Beat until the mixture is noticeably paler and airy, that trapped air is what gives a tender crumb. If you rush this step the cookies can turn out flat and dense.

– For a better texture mix whole oats with a few quick-chopped oats (pulse a handful in a food processor). You get nice chew from the big flakes and just enough broken bits to bind everything without turning it into oatmeal.

– Toast your walnuts and let them cool completely before folding in, and toss them with a tiny pinch of salt or a quick splash of vanilla if you want them to pop. Warm nuts will melt chocolate and make the dough greasy, so cool first.

– If you want taller, chunkier cookies chill the scooped dough for 30 to 60 minutes. If you prefer thinner, crisper edges bake right away and take them out when centers still look a little soft, they finish cooking on the sheet.