Name: Walnut Oatmeal Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 cup rolled oats (old-fashioned preferred for texture); 1/2 cup all-purpose flour (substitute 1:1 gluten-free flour if needed); 1/2 cup brown sugar (packed); 1/2 cup granulated sugar; 1/2 cup unsalted butter, melted and cooled slightly ((you can use salted butter—omit added salt in that case)); 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 1/2 cup walnuts, chopped (toast lightly for more flavor); 1/2 cup chocolate chips (semi-sweet or dark)

I remember the first time I baked these Walnut Oatmeal Chocolate Chip Cookies: the kitchen smelled like toasted oats and vanilla, the edges were golden, and the centers stayed tender—perfect for dunking. They’re a simple, rustic cookie that balances chewy oats, crunchy walnuts, and melty chocolate. Make them for an after-school snack, a cozy afternoon with coffee, or a cookie swap at the holidays. If you want a gluten-free twist on a similar flavor profile, try this chocolate chip gluten-free pumpkin cookies recipe for another crowd-pleaser.

Why you’ll love this dish

These cookies hit a lot of everyday needs: they’re quick to mix, use pantry staples, and stretch a small bit of butter into a dozen-plus comforting bites. Rolled oats add chew and whole-grain flavor without extra fuss. Walnuts give a toasty crunch and healthy fats, while chocolate chips keep them universally popular with kids and adults alike. They’re also forgiving—if your dough is a touch looser or firmer, you’ll still end up with tasty cookies.

“Crunchy walnuts, chewy oats, and pockets of chocolate—my new go-to cookie for weekend baking.” — a neighbor who won’t stop asking for the recipe

If you like warming spices with your cookies, you might also enjoy the spice-forward notes in these Mexican hot chocolate cookies.

How this recipe comes together

Before you start, here’s the quick flow so you know what’s coming:

Melt the butter and whisk it with both sugars and vanilla.
Combine the dry ingredients (oats, flour, baking soda, salt) separately.
Fold the dry mix into the wet just until combined to avoid tough cookies.
Stir in chopped walnuts and chocolate chips.
Scoop onto a lined sheet and bake at 350°F for about 10–12 minutes.

This overview helps you pace the prep: one bowl for wet, one for dry, and a simple fold at the end.

Gather these items

1 cup rolled oats (old-fashioned preferred for texture)
1/2 cup all-purpose flour (substitute 1:1 gluten-free flour if needed)
1/2 cup brown sugar (packed)
1/2 cup granulated sugar
1/2 cup unsalted butter, melted and cooled slightly (you can use salted butter—omit added salt in that case)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup walnuts, chopped (toast lightly for more flavor)
1/2 cup chocolate chips (semi-sweet or dark)

Notes: Swap the walnuts for pecans or toasted hazelnuts. If you need a dairy-free version, replace butter with coconut oil (solid) and expect a slightly different texture. For more oatmeal flavor, use a portion of steel-cut oats ground briefly in a food processor, but keep most oats whole.

How to prepare it

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, whisk the melted butter with brown sugar and granulated sugar until smooth and slightly glossy. This helps dissolve the sugars for even texture.
Stir in the vanilla extract and mix briefly.
In a second bowl, whisk together the rolled oats, flour, baking soda, and salt to distribute the soda evenly.
Add the dry mixture to the wet ingredients gradually. Stir until just combined; stop once you can no longer see streaks of flour. Overmixing develops gluten and leads to tougher cookies.
Fold in the chopped walnuts and chocolate chips until evenly distributed.
Drop tablespoon-sized balls of dough onto the prepared baking sheet. Space them about 2 inches apart—these don’t spread wildly but need room.
Bake 10–12 minutes, until the edges are golden and the centers look set but still slightly soft. The cookies will firm as they cool.
Let them cool on the baking sheet 3–5 minutes, then transfer to a wire rack to cool completely.

Quick timing tip: If you like softer centers, aim for the shorter bake time and rest them on the sheet; for crispier cookies, let them go toward the 12-minute mark.

Best ways to enjoy it

Serve warm with a cold glass of milk or a cappuccino. For a dessert plate, stack two cookies with a scoop of vanilla ice cream for a quick sandwich. They’re great in a picnic box paired with fresh fruit and can dress up a cookie tray when sprinkled with flaky sea salt right after baking to highlight the chocolate.

Storage and reheating tips

Store cooled cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to keep them soft—replace the bread if it hardens. To freeze, arrange cookies in a single layer on a baking sheet, flash-freeze 1 hour, then transfer to a freezer bag for up to 3 months. Reheat frozen cookies in a 300°F oven for 5–7 minutes to refresh the texture. For microwaving, 8–10 seconds per cookie makes them warm and soft but can make them a bit chewy if overdone.

Pro chef tips

Don’t skip cooling the melted butter slightly; piping hot butter can make the dough greasy and change texture.
Measure flour accurately—spoon into the cup and level off to avoid dense cookies.
Toast walnuts for 5–7 minutes at 350°F before chopping to deepen their flavor.
If dough spreads too much, chill for 15–30 minutes. Conversely, if it’s too stiff, stir in a teaspoon of milk.
For a flavor boost, add 1/2 teaspoon cinnamon or swap half the chocolate chips for chunks of chopped dark chocolate.

For another way to add seasonal warmth to cookies, try swapping in spice notes similar to those in this Mexican hot chocolate cookies recipe.

Creative twists

Nut-free: Replace walnuts with sunflower seeds or extra chocolate chips.
Oat-forward: Use quick oats for a more uniform, cake-like crumb.
Fruit and nut: Add 1/4 cup dried cranberries and 1/4 cup pecans.
Peanut butter oatmeal: Fold in 1/4 cup creamy peanut butter for a richer cookie.
Vegan: Use coconut oil, a flax egg (1 tbsp flax meal + 3 tbsp water), and dairy-free chocolate chips.

Common questions

Q: Can I use quick oats instead of rolled oats?
A: Yes. Quick oats will yield a softer, less chewy cookie. Rolled (old-fashioned) oats give more texture and visible oat flakes.

Q: How many cookies does this recipe make and how long does prep take?
A: Expect about 18–24 tablespoon-sized cookies depending on exact scoops. Prep time is roughly 10–15 minutes, with 10–12 minutes baking per batch.

Q: Can I make the dough ahead of time?
A: Yes. Refrigerate the dough in an airtight container for up to 48 hours, or freeze scooped dough balls for up to 3 months. Bake straight from chilled; add 1–2 minutes to the baking time if very cold.

Q: My cookies spread too thin—what happened?
A: Likely the dough was too warm or you used too much melted butter. Chill the dough 15–20 minutes before scooping, and ensure flour is measured correctly.

Q: Are these safe to leave out with nuts for a party?
A: Cookies with nuts are fine at room temperature for a day. For longer display, keep them covered and at a cool room temp. If serving to people with nut allergies, avoid cross-contamination and consider a nut-free batch.

Conclusion

If you want more inspiration or a slightly different take on walnut and chocolate oatmeal cookies, compare this version to Walnut Chocolate Chip Oatmeal Cookies – Pastry & Beyond for an alternate method and to Oatmeal Chocolate Chip Cookies with Walnuts – Fresh April Flours for additional texture tips and variations.