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Baked walnut oatmeal chocolate chip cookies on a cooling rack

Walnut Oatmeal Chocolate Chip Cookies

A delicious blend of chewy oats, crunchy walnuts, and melty chocolate, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main 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)

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk the melted butter with brown sugar and granulated sugar until smooth and slightly glossy.
  3. Stir in the vanilla extract and mix briefly.
  4. In a second bowl, whisk together the rolled oats, flour, baking soda, and salt.
  5. Add the dry mixture to the wet ingredients gradually. Stir until just combined.
  6. Fold in the chopped walnuts and chocolate chips until evenly distributed.
Baking
  1. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  2. Bake for 10–12 minutes, until the edges are golden and the centers look set but still slightly soft.
  3. Let them cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.

Notes

For variations, swap walnuts for pecans or hazelnuts. For a dairy-free option, replace butter with coconut oil. Store cooled cookies in an airtight container for up to 5 days.