Best oatmeal chocolate chip walnut cookie recipe

Joan on February 3, 2022 at 4:22 pm

Thank you for the recipe ! I LOVE BAKING!!!!
It’s always a pleasure to see what you’re up to next and all the time!!!!!
I’ll have to try the recipe with pecans, the recipe is a beauty as is your cookbook!!!!
I’m looking forward to trying this recipe today and sharing some awesome warm cookies (PLUS)..
with whoever “unstucks” me out of the snowy road at the end of our driveway! LOL!!!I
It may well prob. be my husband, but the neighbour already stopped too, warms my heart to have caring and sweet neighbours,)
( Your cookie recipe would have been perfect to share! (but I gave the neighbour an ice cap since I had just done a rare coffee run and had an extra..that was all I had handy, ( they have helped us before with IT before too!!!!,…so, I can hardly wait to try the cookies for good reasons of having something soooo delish to give out!.. perfect to give to caring ppl, etc who always help! eh! gonna go do it right now!!!!! <3 THANK YOU MARIAN <3 looking forward to sharing them with friends and family <3 ( I think that's why I love to bake, sharing the goodies, seeing the smiles!) <3

These cookies are so, so good and so easy.  They’re the perfect mix of oats, chocolate, and nuts. They have the traditional chocolate chip cookie taste and flavor with the delicious texture of old-fashioned oats and the slight crunch of the walnuts. 

They’re seriously a perfect cookie – especially considering how quick they are to make.  Unlike these brown butter chocolate chip cookies which chill for two days in the fridge or these oatmeal raisin cookies which are best after chilling the dough for at least 30 minutes, there is no need to chill this cookie dough before baking so you can be eating a warm oatmeal chocolate chip cookie in 30 minutes flat!

They also make great ice cream sandwiches and are a wonderful cookie for holiday cookie exchanges or gifts!

INGREDIENTS

Ingredient Notes:

• Chocolate: You can use any type of chocolate chips or chopped chocolate chunks – dark chocolate, milk chocolate, white chocolate, M&Ms, whatever you like! 
• Old-Fashioned Oats: I recommend using old-fashioned oats as they give the cookie a great chewy texture.  But, you can definitely use quick oats if that is what you have and/or prefer. 
• Butter: This recipe uses unsalted butter. You can use salted, just decrease the salt in the recipe by ¼ tsp.
• Granulated Sugar and Molasses:  This recipe calls for all granulated sugar and molasses, essentially making our own brown sugar (as brown sugar is just granulated sugar and molasses). 

How to Make

Step 1: Mix Dough

This is so simple. You’re basically creaming the butter and sugar, and then adding the wet ingredients. 

Notice when you add the molasses to the creamed butter and sugar, it looks just like you’ve added brown sugar (which is just a mix of granulated sugar and molasses anyways)!

Also, once you’ve added the rest of the wet ingredients, the batter might look a bit curdled. This is totally normal and will firm up once you add the dry ingredients. 

Step 2: Bake Cookies

The great thing about this recipe is you do not need to chill the dough. You can go straight from making the dough to the oven.

I recommended using 2-3 tablespoons of dough per cookie but you can make them bigger or smaller, just know it will change the baking time. And an ice cream scoop works great for getting even sized cookies!  Place the dough on a baking sheet lined with parchment paper or silicone mat. 

You want to put them 2-3 inches apart as they will spread a bit.  Once you’ve got the dough on the baking sheet, flatten the dough using the bottom of a cup. I recommend placing a piece or parchment or wax paper on top the dough and under the cookie to keep the dough from sticking to the cup. 

Then, pop in an oven that’s been preheated to 350 ℉ and bake for 10-12 minutes.  Let cool and viola, delicious oatmeal walnut chocolate chip cookies!

Tips for perfect cookies every time

• Measure out the flour and oats using the spoon and swipe method of fluffing up the ingredients and then spooning into the measure cups and swiping the excess off the top with a knife. If you dip the measuring cup directly into the flour or oats it can pack down and you will add too much flour to the recipe.
• You do not need to chill the dough after mixing, you can mix and then bake straight away.
• You can make the cookies bigger like a bakery style cookie, or make smaller mini cookies, just know it will change the baking time. 
• An ice cream scoop works great for getting even sized cookies.
• If you forget to press the cookies before baking, you can firmly tap baking sheet on a heat proof surface counter top when it gets out of the oven.  This will flatten them a bit. They’ll also flatten a bit when they cool.

Making Ahead and Storing Cookies

These cookies will last a week or two in an airtight container at room temperature.  You can also freeze the cookies (either baked or unbaked) for up to a month. 

• To freeze baked cookies: wrap the prepared cookie dough tightly in plastic wrap and place in an airtight container or ziplock freezer bag (removing any extra air in the bag) and place in the freezer.  When ready to eat, remove cookies from the freezer and let come to room temperature and enjoy the baked cookies!

• To freeze unbaked cookie dough: wrap very tightly in plastic wrap and put in an airtight container or ziplock freezer bag. When ready to bake, let the dough defrost in the fridge and bake as directed.
• You can also freeze the balls of dough individually by placing the balls of dough on a parchment lined baking sheet and freezing until hard, about an hour. Then, add to the frozen balls of dough to a freezer sized ziplock bag and freeze until ready to bake. When ready for a delicious cookie, you can bake the individual frozen cookie dough balls as directed.  Just bake an extra 2-5 minutes until done.  

Looking for More Cookies Recipes? Check These Out!

• Oatmeal Raisin
• Double Chocolate Chip
• Brown Butter Chocolate Chip
• Lemon Sugar Cookies
• Jacques Torres’ Chocolate Chip Cookies

WANT TO JOIN THE PARTY? Subscribe to my newsletter and follow on Pinterest, Instagram, and Facebook for all the latest recipes!  

Oatmeal Walnut Chocolate Chip Cookies

These easy oatmeal walnut chocolate chip cookies are pure perfection - crispy on the outside and soft and chewy on the inside!

4.67 from 9 votes

Course: Dessert

Cuisine: American

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 24 cookies

Calories: 275kcal

Author: Sophia Assunta

Equipment

• Hand Held or Standing Mixer

• Bowl

• Spatula

• Baking pan

• Parchment Paper or Silicone Baking Mat

INGREDIENTS

• ▢2 1/4 cups all-purpose flour, 285 g spooned and leveled
• ▢2 1/4 cups old-fashioned oats, 200 g spooned and leveled
• ▢1 tsp baking powder
• ▢1 tsp baking soda
• ▢1 tsp salt
• ▢1 cup unsalted butter softened, see notes for using salted
• ▢1 ¾ cup granulated sugar
• ▢4 tsp molasses
• ▢2 large eggs
• ▢2 tbsp whole milk
• ▢2 tsp vanilla extract or vanilla bean paste
• ▢1 cup walnuts coarsely chopped
• ▢1.5 cups chocolate chips or chopped chocolate

Instructions

• Preheat the oven to 350 ℉. Line a baking sheet with parchment paper or a silicone baking mat.

• In mixing bowl, stir flour, oats, baking powder, baking soda, and salt. Set aside.

• Using a standing mixer or a hand-held mixer with a large bowl, beat the butter on medium to medium high, about 2-3 minutes. You want it to be a pale yellow and very creamy.

• Add sugar and beat another 2-3 minutes until light and fluffy, scraping down the sides of the bowl with a rubber spatula as needed.

• Add the molasses and mix until fully incorporated, again scraping down the sides of the bowl as needed.

• Add eggs, one at a time, allowing each egg to incorporate before adding the next.

• Slowly add the vanilla extract and milk and mix until incorporated. At this point the dough might look a bit watery and curded. That’s totally fine it will firm up once you add the flour mixture.

• Add the flour/oat mixture and mix on low until just incorporated. Scrape down the sides of the bowl with a spatula to make sure the dough is fully mixed and all the flour and oats have been incorporated.

• Turn off the mixer a gently fold in the chocolate chips and walnuts using a spatula.

• Using an ice cream scoop or spoon, add balls of 2-3 tablespoons of dough to prepared baking sheet, leaving around 2 inches between each cookie.

• Use the bottom of cup to flatten each ball of dough to about a 2 ½ to 3 inch circle. Putting a piece of parchment or wax paper between the dough and the cup will prevent the dough sticking to the cup.

• Place the baking tray in the oven and bake 10-12 minutes until the edges are golden brown.

• When the cookies are done, remove from oven, let cool, and enjoy!

Notes

• Measure out the flour and oats using the spoon and swipe method of fluffing up the ingredients and then spooning into the measure cups and swiping the excess off the top with a knife.
• This recipe calls for old-fashioned oats, but you can use quick oats if desired. 
• If using salted butter, decrease added salt by ¼ tsp. 
• A cookie scoop works great for getting even sized cookies. 
• The baked cookies or unbaked cookie dough can be frozen (see post section on making ahead for details).

  Why are my oatmeal chocolate chip cookies so hard?

  The most common reason that cookies are tough is that the cookie dough was mixed too much. When flour is mixed into the dough, gluten begins to form. Gluten helps hold baked goods together, but too much gluten can lead to tough cookies.

  What is the secret to making chewy cookies?

  Double Your Yolks Most cookie recipes call for at least one egg. You can try omitting the white of each egg, which tends to dry out when baked, and replacing it with an additional yolk. Plus, egg yolks have more fat than egg whites, which helps to keep your cookies moist and chewy.

  What makes cookies crispy vs chewy?

  Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies. Chilling your cookie dough before baking prevents the cookie from spreading and creating cookie disasters like below.

  What makes a cookie chewy vs soft?

  The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.