Oatmeal Chocolate Chip Walnut Cookies

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Soft and chewy oatmeal cookies fully loaded with chocolate chips and walnuts.

aerial photo of oatmeal chocolate chip walnut cookies

If there was one dessert I could pick to be my desert island dessert, it would hands down be a chewy oatmeal raisin cookie. Also my yellow cake with chocolate buttercream. Also my carrot walnut cake.

Ok, but the oatmeal cookies. Hands. Down. No question (though these vanilla bean sugar cookies give them a run for their money).

Quite some time ago, I shared my favorite chewy oatmeal cookie recipe with all of you, and have since turned it into a bunch of different variations of oatmeal cookies.

oatmeal chocolate chip walnut cookies

Since I know that not everyone is a raisin fan (I die inside), but I know that there are a lot of people out there who do love themselves an oatmeal cookie, I absolutely have one for everyone of the oatmeal cookie loving type.

Whether that oatmeal cookie has chocolate chips, raisins, nuts, butterscotch chips, none of the above, or all of the above in it… All oatmeal [fill in the mix-in] cookie lovers should agree that the oatmeal cookie itself has got to be on point.


It really is all about that oatmeal cookie base, and lucky for you, I have that base down pat.

The general starting recipe for these very best oatmeal chocolate chip walnut cookies is the same recipe I use for my classic oatmeal raisin cookies, my oatmeal Raisinet cookies, my funfetti white chocolate chip oatmeal cookies, and my chai spiced oatmeal cookies.

oatmeal chocolate chip walnut cookies on a palte

In all of those oatmeal cookie recipes, there are next to no alterations nor substitutions (besides the mix-ins) and just variations on a perfect recipe.

If it ain’t broke, don’t fix it, right?


You’ll see a very familiar list of ingredients for this walnut chocolate chip oatmeal cookies recipe.

We’ll be working with old fashioned oats (not quick!), some cinnamon for added flavor, brown sugar for sweetness and moisture, and the key to making my oatmeal raisin cookies theeeee best: molasses.

oatmeal chocolate chip walnut cookies on a palte

While the use of brown sugar brings lots of moisture to each nook and cranny of these cookies, molasses adds just a touch more and takes the flavor waaaay over the top.

Molasses carries a rich, bold sweetness (and beautiful color) that you just can’t get from any other ingredient. It’s 100% necessary for these cookies.

I also leave the cinnamon in this oatmeal cookie recipe variation despite the swap of chocolate chips for raisins. Chocolate + cinnamon = woahhh, mama. Trust me on that one.

oatmeal chocolate chip walnut cookies

Lots of chocolate chips and lots of walnuts make these oatmeal cookies one for my raisin haters. I know there are nut haters out there too, so if you leave them out, you’ve totally got a cookie for the oatmeal chocolate chip cookie lovers (that is, a recipe for chocolate chip oatmeal cookies).


Bringing this batter together is really simple.

You’ll start with all of the wet ingredients, including the molasses, white and brown sugar, eggs, and vanilla extract.

To that, you’ll add the old fashioned oats, chocolate chips, and chopped walnuts.

Mix it all together, then you’ll need to let it chill for at least 45 minutes.


To bake these oatmeal chocolate chip walnut cookies, you just need to drop scoopfuls of dough onto a prepared baking sheet.

balls of oatmeal chocolate chip walnut cookie dough

You’re welcome to roll them into balls with your hands, but I’ve made them both ways and they both turn out beautiful, delicious, and everything you want from your nutty, chocolate oatmeal cookies.


In order to keep these cookies soft and chewy, you’ll need to be sure to bake them just for the time suggested (10-12 minutes). Err on the side of fewer minutes until you find out exactly how your oven will treat these oatmeal cookies.

The result should be oatmeal chocolate walnut cookies with just a hint of crispness on the outside.

oatmeal chocolate chip walnut cookies

There is no shortage of goodies inside every bite, and I assure you these simple oatmeal chocolate chip cookies with walnuts are absolutely loaded with all the chips and all the nuts.

Keep the nuts on the chunkier side for a more prominent nut flavor, if you so desire.

And if you really want to kick up the flavor, go ahead and toast the nuts a little bit before you throw them into the cookie dough (yes, yes do that!).

stack of oatmeal chocolate chip walnut cookies

However it is you prepare your mix-ins, grab a tall glass of milk, kick up your feet, and take pleasure in each little nibble (or gobble) of the most flavorful oatmeal cookie on the block!

And be sure to check out all of my other oatmeal cookies so you can get in on all the oatmeal cookie fun that I so adore in my own kitchen.

Oatmeal Chocolate Chip Walnut Cookies

Soft and chewy oatmeal cookies fully loaded with chocolate chips and walnuts.
Prep Time1 hr
Bake Time13 mins
Total Time1 hr 13 mins
Recipe Author Lynn April
Servings: 30 cookies


  • ½ cup (113g) unsalted butter softened to room temperature
  • 1 cup (200g) firmly packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 3 Tablespoons (45mL) molasses
  • 1 and ⅔ cup (200g) all-purpose flour be sure to measure properly
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 cups (240g) old fashioned oats do not use quick oats
  • 1 cup (170g) semi-sweet chocolate chips
  • ½ cup (45g) chopped walnuts


  • In a small bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
  • In a medium size bowl with a hand mixer, or a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until smooth. Add the eggs and beat on high until combined. Scrape sides and bottom of bowl as needed. Add the vanilla and molasses and beat on high again until completely combined.
  • Pour the dry ingredients into the wet ingredients and mix well on low until combined. With the mixer still on low, add oats, chocolate chips, and walnuts and stir until everything is evenly dispersed. Cover the dough tightly then chill the dough in the refrigerator for at least 45 minutes or up to 2 days. If chilling for longer than an hour, allow dough to sit at room temperature for at least 20 minutes before rolling and baking.
  • When you are ready to bake the cookies, preheat oven to 350ºF (177ºC). Line 2 large baking sheets with parchment or silicone baking mats and set aside.
  • Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), scoop dough into your hand and roll into a ball or drop scoops of dough onto the prepared baking sheet. Bake cookies for 10-12 minutes or until edges just begin to brown. Remove from oven and allow to rest on baking sheet for at least 3 minutes. Cookies may look underdone, but will "set" as they cool on baking sheets. Cookies stay fresh covered at room temperature up to 5 days. Baked cookies freeze well, as does unbaked rolled dough (up to 2 months). Do not thaw and add an extra minute to baking time.
Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.


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    1. Equal opportunity cookie lovers unite!

    2. Elizabeth says:

      I followed your recipe. Our cookies are a while lot darker than yours. Not surprising considering the dark molasses in the cookies. Why are yours so light? I considerably lighter. I Delicious cookie btw.

    3. There’s no way for me to know– but if they turned out delicious, then they were done right!

    4. Elizabeth says:

      what brand of molasses did you use?

  1. You know I’m all about that chocolate chip! Or raisin! Or nuts! Or anything! So glad we have kicked off your birthday month too! I can’t wait to see what else makes the list of #lynnsfavs 🙂
    And um, totally jealous (and happy for you) about your holiday. Honduras looks amazing! You two totally deserve a break!

    1. Thank you, Amy! We thoroughly enjoyed our vacation, but now it’s time to detox a bit and get back into the kitchen! I’m looking forward to sharing lots of my favs this month!

  2. Oliver and I just attempted these cookies (our first FAF recipe!) The dough is chilling in the refrigerator and Oliver just went to sleep with the promise that he can taste his work when he wakes up!! Can’t wait to see how they turn out ????????

    1. Oh, excellent!! Let me know how you like them, Alex! I’m sure Oliver was a great helper 🙂

  3. Velda Wells says:

    5 stars
    Easy peasy. Smelled delicious. Glad slightly undercooked them as advised. Chewy in middle and slightly crunchy on outside. Loved the touch of the cinnamon – added a slight spice. Now about to onsume some with a coffee. Rolled rest into balls, put in plastic container and froze. Fabulous recipe. My. 11-year-old helped prep them. Thank you cookie lady 💖💖💖💖

    1. I’m so glad you enjoyed my cookies, Velda!

  4. Lynn, If I add raisins ( let’s say 1 cup) will I need to change baking time?

    1. Hey, Vicky! My suggestion is to reduce the amount of chocolate chips to 2/3 cup, the walnuts to 1/3 cup, and then add about 1/2 to 3/4 cup raisins. The bake time will probably be pretty similar, but take a tip from my oatmeal raisin cookies and soak those raisins before you add them! Also, can you invite me over to taste test? 🙂

  5. 5 stars
    I would definitely classify myself as a cookie addict. I found this recipe and thought I would give it a try. Needless to say, it’s been added to my recipe box, and I only add recipes I know will become a staple! And they freeze well -I roll into a log and slice when when needing a treat. I decreased the molasses by a 1 tbs and cinnamon by 1/4 tsp. I thank you as does my husband.

    1. Thanks so much for this comment, Erin! I appreciate it! I hope it serves your recipe box well for a veryyy long time 🙂

  6. Love love this amazing cookie has all my favorite things in it and so easy to make today is a happy cookie day

  7. 5 stars
    Just made these yesterday and loved them. I will take a minute or two off the baking time next time. Also I used quick oats (all I had and I didn’t want to hit the store) and they were just fine, besides being slightly over cooked. So yummy and a new favorite. Thank you!

    1. So glad you liked them, Lu!

  8. 5 stars
    Tried this and they were so amazing.

  9. Can I use Black Walnuts in this recipe? I will be making these later this week.

    1. That should be fine, Nancy! Enjoy!

    2. Thank you!

  10. 5 stars
    These cookies are SO good. I overbaked a batch (got distracted and missed my timer) and they were still delish, but the ones baked for 10 minutes were perfection. THanks for a great recipe!

    1. I do this all the time, haha! But I’m glad you still enjoyed them– thanks, Ashley!

  11. 5 stars
    Ummm, SO good. I went looking for an oatmeal chocolate chip cookie recipe and found this one and it did not disappoint!

  12. 5 stars
    This has turned into my “go to” cookie recipe! I almost can never make something without tweaking it somewhere. This recipe, IMO, calls for maple extract in lieu of vanilla, and then I typically up the fiber and lower the sugar…is it still your recipe???😊

    1. Haha, the sentiment is still there 😉 thanks so much, Elese!

  13. Cynthia Dewar-Rogo says:

    5 stars
    These turned out amazing!! I made this dough 3 times for a cookie exchange and it made so many cookies! Around 10 dozen 😮 I followed the recipe exactly with my kitchenaid stand mixer and then refrigerated overnight for about 5-6 batches and closer to 3 days for the last 2-3. Not only did my husband eat these for breakfast, lunch and dinner til they were gone, but my coworkers devoured them before lunch! I would maybe add a little more walnuts if you’d like them more prominent. This is a great recipe! I’ve already sent it to friends and plan on making them again someday.

    1. Thank you so much, Cynthia! I appreciate you 🙂