Walnut Oatmeal Chocolate Chip Cookies
I remember the first time I folded chocolate chips into an oat-forward dough — the cookies came out with a tender chew, toasty walnut crunch, and just enough sweetness to disappear in one sitting. These Walnut Oatmeal Chocolate Chip Cookies are the kind of recipe you make when you want something quick, comforting, and slightly better-for-you than a pure butter cookie. They’re ideal for school lunches, a last-minute bake sale, or when you need a cookie that pairs as well with coffee as it does with a scoop of vanilla ice cream. If you need a gluten-free swap, I’ve found useful guidance in a gluten-free oatmeal chocolate chip cookies recipe that can help you adapt the oats and flour here.
Why you’ll love this dish
These cookies strike a nice balance: oats add chew and fiber, walnuts give a buttery crunch, and chocolate chips deliver pockets of molten sweetness. The dough uses melted butter, which makes mixing fast and gives the finished cookie a slightly craggy, rustic texture without fussing with creaming. They’re also forgiving — the dough is sturdy, easy to portion, and holds up well if you want to chill it for thicker cookies.
“A weekday favorite — quick to mix, reliably chewy, and the walnuts lift the flavor. Perfect with afternoon tea.” — Home baker review
Another plus: this recipe is adaptable. Want less sugar, more spice, or a nut-free version? Small swaps get you a noticeably different but equally delicious cookie. For ideas that keep snacks wholesome, check out a bright twist like these healthy banana oatmeal chocolate chip cookies for inspiration.
Step-by-step overview
Before you begin: the method is straightforward. Melt the butter, stir in sugars and vanilla, mix the dry oats and flour with leavening, combine the two, then fold in walnuts and chocolate. Scoop tablespoon-sized mounds onto a lined sheet and bake until the edges are golden. Expect about 10–12 minutes in a 350°F oven; cookies will finish setting as they cool on the tray.
This quick overview helps you pace the bake: measure, melt, mix, fold, scoop, bake, cool. No beaters required — just bowls, a spoon, and a baking sheet.
What you’ll need
- 1 cup rolled oats (old-fashioned oats; for finer texture use quick oats)
- 1/2 cup all-purpose flour (substitute 1:1 gluten-free flour if needed)
- 1/2 cup brown sugar (light or dark; adds moisture and depth)
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted (can use salted — reduce added salt)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup walnuts, chopped (toast them for more flavor)
- 1/2 cup chocolate chips (semisweet or bittersweet work well)
Notes: For a chewier cookie, replace 2 tablespoons of flour with an extra 2 tablespoons of oats. Want a nut-free option? Substitute sunflower kernels or more chocolate chips. For a nuttier flavor, try browned butter — see a technique similar to the one in this brown-butter pecan chocolate chip cookies recipe for reference on browning butter safely.
Directions to follow
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth and slightly glossy.
- Stir in the vanilla extract and mix briefly to combine.
- In a second bowl, combine the rolled oats, all-purpose flour, baking soda, and salt; whisk to distribute the baking soda evenly.
- Add the dry mixture to the wet ingredients gradually, stirring until just combined — avoid overmixing to keep cookies tender.
- Fold in the chopped walnuts and chocolate chips until they’re evenly distributed.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are golden and the centers look set but slightly soft.
- Let the cookies cool on the baking sheet for 3–5 minutes before transferring them to a wire rack to cool completely.
Tip: For perfectly round cookies, chill scooped dough for 15 minutes before baking, or use a slightly dampened spoon to smooth the tops.
Best ways to enjoy it
Serve these cookies slightly warm so the chocolate chips are soft and melty. Pair ideas:
- A tall glass of cold milk or a cappuccino for breakfast or an afternoon treat.
- A scoop of salted caramel or vanilla ice cream for a simple dessert sandwich.
- Tin or clear cellophane bags make these great for gifting or school bake sales.
For a brunch spread, place on a platter alongside banana bread and yogurt parfaits to balance textures and sweetness.
Storage and reheating tips
- Room temperature: Store cooled cookies in an airtight container for up to 4 days. Place a slice of bread in the container to help retain moisture if you like softer cookies.
- Refrigerator: Keep for up to 10 days in an airtight container. Bring to room temperature before serving.
- Freezing: Freeze baked cookies in a single layer on a tray until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or reheat gently. You can also freeze unbaked scoops on a tray, then store them in a bag; bake from frozen but add 1–2 minutes to the baking time.
- Reheating: Warm cookies in a 300°F oven for 3–5 minutes or microwave one for 8–12 seconds to revive softness. Always cool to safe handling temperatures before feeding to children.
Food safety: let cookies cool completely before sealing in a container to prevent steam buildup and sogginess. If using nuts and storing long-term, refrigeration helps prevent rancidity.
Helpful cooking tips
- Use old-fashioned oats for the best chew; quick oats will give a finer, softer texture.
- Toast walnuts in a dry skillet for 3–4 minutes until fragrant to deepen the flavor — watch closely to avoid burning.
- Measure flour properly: spoon into the cup and level off to avoid dense cookies.
- For thicker cookies, chill the dough 30 minutes or scoop and freeze before baking. For crisper edges, flatten dough slightly before baking.
- If you want a richer, more caramel flavor, brown the butter gently and cool it before mixing (see similar technique in the chewy pumpkin chocolate chip cookies guide for browning tips).
Creative twists
- Swap chocolate chips for chopped dried cherries and white chocolate for a sweeter, fruit-forward cookie.
- Replace walnuts with pecans or almonds for a different nut profile.
- Make them oatmeal raisin by omitting chocolate and adding 1/2 teaspoon cinnamon plus 1/2 cup raisins.
- For a health-forward version, use half coconut oil and half butter, or replace 1/4 cup sugar with maple syrup (reduce other liquid slightly).
- Add 1/2 teaspoon ground cinnamon or a pinch of nutmeg for warm spice notes.
Common questions
Q: How long does this recipe take from start to finish?
A: Active prep is about 10–15 minutes. Baking one sheet takes 10–12 minutes; total time including cooling is roughly 30–40 minutes.
Q: Can I make the dough ahead of time?
A: Yes. Chill the dough in the refrigerator up to 48 hours (cover tightly). For longer storage, freeze scooped dough balls for up to 3 months and bake from frozen, adding a couple minutes to the bake time.
Q: How do I make the cookies chewier?
A: Use old-fashioned oats, slightly underbake (centers look just set), and consider using all brown sugar instead of white for more moisture. Chilling dough can also concentrate flavor while keeping chew.
Q: Can I omit the walnuts for nut allergies?
A: Absolutely — increase chocolate chips or add seeds like pumpkin or sunflower for crunch. Be sure to avoid cross-contamination if baking for someone with severe allergies.
Q: Will these spread too much?
A: If your cookies spread too thin, chill the dough before baking and ensure your oven temperature is accurate — an oven thermometer helps. Slightly increasing flour by 1–2 tablespoons can also reduce spread.
Conclusion
If you want a dependable, quick cookie that balances oat chew, walnut crunch, and melty chocolate, this Walnut Oatmeal Chocolate Chip Cookies recipe delivers every time. For a similar take that emphasizes toasted walnut flavor and texture, see Walnut Chocolate Chip Oatmeal Cookies – Pastry & Beyond for additional notes. And if you’re chasing a very chewy oatmeal cookie specifically, this Chewy Chocolate Chip Oatmeal Cookies Recipe offers techniques that can be blended into this recipe for extra chew.
Walnut Oatmeal Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 1 cup rolled oats Old-fashioned oats; for finer texture use quick oats.
- 1/2 cup all-purpose flour Can substitute 1:1 with gluten-free flour if needed.
- 1/2 cup brown sugar Light or dark; adds moisture and depth.
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, melted Can use salted — reduce added salt.
- 1 teaspoon vanilla extract
Mix-Ins
- 1/2 cup walnuts, chopped Toast them for more flavor.
- 1/2 cup chocolate chips Semisweet or bittersweet work well.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk the melted butter with the brown sugar and granulated sugar until smooth and slightly glossy.
- Stir in the vanilla extract and mix briefly to combine.
- In a second bowl, combine the rolled oats, all-purpose flour, baking soda, and salt; whisk to distribute the baking soda evenly.
- Add the dry mixture to the wet ingredients gradually, stirring until just combined — avoid overmixing to keep cookies tender.
- Fold in the chopped walnuts and chocolate chips until they’re evenly distributed.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10–12 minutes, or until the edges are golden and the centers look set but slightly soft.
- Let the cookies cool on the baking sheet for 3–5 minutes before transferring them to a wire rack to cool completely.
