Treat yourself to these mouthwatering Oatmeal Walnut Chocolate Chip Cookies! These delicious cookies are loaded with gooey chocolate chunks and chopped nuts, and they're the perfect combination of crispy on the outside and chewy in the middle!
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It's officially cookie season, and I don't about you, but that's kind of my favorite season!
I love making all my favorite cookies during the holiday season. It's hard to pick a favorite, but these Oatmeal Walnut Chocolate Chip Cookies have been on repeat lately!
These scrumptious, oversized cookies are the perfectly crisp on the outside and chewy in the middle, and they're full of delicious chocolate chips and crunchy walnuts.
You are going to love every bite of these delightfully tasty cookies. And best of all, they're super easy to make!
🎄🎄🎄 P.S. This holiday season, I'm joining my food bloggers friends to raise money for Cookies for Kid's Cancer (a truly amazing nonprofit) and to share our favorite cookie recipes! You can find out more about this wonderful organization (plus, pick up some delish recipes!) below.
These cookies use basic ingredients that you probably already have in your cupboard. Here's what you'll need:
- Oats - Old-fashioned rolled oats give these cookies their classic texture and flavor. I haven't tested this recipe with instant or steel cut oats and would not recommend substituting them.
- Flour - You'll need all-purpose flour for the cookie dough as well.
- Butter - This recipe calls for unsalted butter. If you use salted butter, you will only need to use one teaspoon of salt (instead of one and one-half teaspoons).
- Sugar - You'll use a combination of granulated sugar and brown sugar for the cookies. I used light brown sugar, but dark brown sugar will also work. Make sure to pack the brown sugar when measuring it.
- Eggs - You'll need two large eggs.
- Baking Soda - A little baking soda helps the cookies rise as they bake.
- Salt - For best results, I recommend using kosher salt for this recipe.
- Vanilla - Vanilla extract adds a wonderful flavor to the cookies.
- Cinnamon - A little cinnamon gives this recipe that classic Oatmeal Cookie flavor! If you're not a fan of cinnamon and chocolate together, feel free to leave it out.
- Chocolate - You can use chocolate chips, chocolate chunks, or chopped chocolate for this recipe. I like making them with dark chocolate, and I used a bar of Lindt 70% Dark Chocolate, which gives you the perfect amount once chopped.
- Nuts - The recipe calls for walnuts, but other nuts (such as pecans) would work well, too.
You'll Also Need
A stand mixer works best for these Oat Cookies, although a hand mixer (and possibly a little elbow grease) can also be used. You'll also need a medium bowl to mix the dry ingredients together, measuring cups and spoons, and a spatula. Gather two baking sheets (these Circulon pans are my fave), as well as some parchment paper, to bake the cookies. A cooking rack also comes in handy for cooking the cookies.
How to Make Oatmeal Chocolate Chip Cookies
These yummy cookies are so easy to make! You'll find a detailed recipe card below, but here's an overview of the steps:
- Cream the butter and sugars togethers.
- Mix in the eggs and vanilla extract.
- Whisk together the dry ingredients (flour, cinnamon, baking soda, and salt. in a separate bowl.
- Mix the dry ingredients into the butter mixture.
- Add the rolled oats, chocolate chips, and walnuts. Mix just until well combined.
- Drop heaping tablespoons of the dough onto a parchment lined (or greased) baking sheet, spacing them at least two inches apart.
- Bake cookies until golden brown on edges and bottom.
- Let cookies rest on baking sheet for at least five minutes, then transfer to a cooling rack.
It's almost impossible to resist eating these Oatmeal Walnut Chocolate Chip Cookies when warm, but they get even chewier and more delicious as they cool!
Tip: Parchment paper can be used more than once ... perfect when baking multiple batches of cookies!
Perfect Cookie Tips
For the best results, keep these tips in mind as you prepare the cookies:
- Use a stand mixer, if you have one. Once you add the oatmeal, chocolate, and nuts, the dough will become very thick. Because of this, a stand mixer will work best! If you don't have one, you can use a hand mixer, but you may need to finish mixing the dough by hand once you add the oats, chocolate, and nuts (a wood spoon works great for this).
- Make sure to measure the flour correctly. Lightly spoon the flour into a dry measuring cup, then use a knife (or something else with a straight edge) to level off the top. Do not scoop the measuring cup into the flour ... you'll end up packing the flour, and the cookies will turn out dry.
- Be generous when measuring the chocolate and nuts. I recommend being liberal and using a heaping (rounded) ½ cup of each. Also, if you're using chopped chocolate, make sure you leave some big chunks.
- Scrape down your mixing bowl occasionally. To ensure the ingredients are evenly mixed, stop to scrape down your mixing bowl with a spatula occasionally.
- Do not over bake the cookies. All ovens are different, so judge done-ness by color rather than baking time. The cookies should be a golden brown around the edges and on the bottom when done. They'll be crumbly when they're hot from the oven, but will set as they cool.
- Line or grease your cookies sheets. I recommend lining your baking sheets with parchment paper. This will provide a nonstick surface, and you can reuse the parchment if you're baking the cookies in batches.
- Bake the cookies in batches. These cookies spread as they bake, so you'll want to space them at least two inches apart on your baking pans (I did nine cookies per pan). For best results, bake one pan of cookies at a time.
These Oatmeal Chocolate Chip Walnut Cookies are delicious as-is, but fun to customize! Here are some easy ideas:
- Chocolate - Almost any kind of chocolate works for this recipe, from milk chocolate to dark chocolate, chips or chunks. You could also leave out the nuts and double the chocolate for an extra rich cookie.
- White Chocolate - If you really want to change things up, white chocolate chips can also be used. Pair them with macadamia nuts for a fun twist on this traditional recipe!
- Nuts - Walnuts are a classic here and so delicious! Don't be afraid to experiment with other nuts though, such as pecans, peanuts, almonds, or even pistachios. You could also double the nuts (and skip the chocolate) for an extra nutty cookie, or if you have an allergy (or you're just not a fan), you can always leave them out.
- Raisins - Simply swap out the chocolate chips for raisins, and you have a classic Oatmeal Raisin Cookie. You could also do a combo of raisins and chocolate, and I've even seen people use Raisinets!
- Craisins - Not a fan of raisins? Craisins (dried cranberries) are a great alternative.
- Plain - If you're craving a simpler cookie, leave out both the chocolate chips and the nuts.
Allow the cookies to cool completely, then store them in an airtight container. They should stay fresh for about a week. Leftover cookies can also be frozen for one to two months.
Craving more cookie recipes? Try one of these tasty treats next:
- Cranberry Walnut Cookies
- Stamped Cookies
- Salted Caramel Pretzel Cookies
- Chocolate Peppermint Crinkle Cookies
- Sour Cream Cut Out Cookies
- Poppyseed Kiss Cookies
- White Chocolate Cranberry Cookies
Looking for even more cookie recipes? Then you're in luck, because I'm joining Erin from The Speckled Palate and Susannah from Feast + West for the Sweetest Season Cookie Exchange! If you're looking for creative cookie recipes, then you'll love this awesome virtual cookbook with hundreds of delicious cookie recipes from my fellow food bloggers.
Help support a great cause! I'm especially excited about this year's exchange, because we're raising money for Cookies for Kids’ Cancer, 501(c)3 non-profit organization dedicated to funding research for new, innovative, and less-toxic treatments for childhood cancer. Since 2008, Cookies for Kids' Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.
Please join me supporting this wonderful organization by making a donation. This year OXO is matching all donations through the end of 2023 for up to $100,000. So anything we donate will be doubled!!
Oatmeal Chocolate Chip Cookies
- 1 cup unsalted butter, at room temp
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 ½ teaspoons kosher salt
- 3 cups old fashioned rolled oats
- ½ cup chocolate chips
- ½ cup chopped walnuts
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
- Using a stand mixer, cream together butter and sugar (both kinds) until light and fluffy.
- Mix eggs and vanilla into butter mixture.
- In a medium bowl, whisk together flour, cinnamon, baking soda, and salt.
- Transfer flour mixture to butter mixture, then mix until well combined.
- Add rolled oats, chocolate, and nuts to dough, then mix well.
- Drop heaping tablespoons of the dough onto the lined cookie sheets, spacing at least 2 inches apart.
- Bake cookies until golden brown on edges and bottom, about 13 to 15 minutes. (Bake the cookies in batches, one pan at a time.)
- Let cookies cool on pan for 5 minutes, then transfer to a cooling rack.
- Store cookies in an airtight container. Enjoy!