Walnut Oatmeal Chocolate Chip Cookies
Deliciously chewy cookies with a perfect balance of oats, walnuts, and melted chocolate chips, ideal for any occasion.
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.
Notes
For a chewier cookie, replace 2 tablespoons of flour with an extra 2 tablespoons of oats. For nut-free option, substitute sunflower kernels or more chocolate chips. For nuttier flavor, try browned butter.