Oatmeal Walnut Chocolate Chip Cookies

5 from 11 votes

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

These soft and chewy oatmeal chocolate chip cookies are 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.

Save This Recipe form


Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

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.

Why I love this Oatmeal Chocolate Chip Cookie Recipe

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?

Oatmeal Walnut Cookies ingredients

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).

How to make Oatmeal Chocolate Chip Cookies with Walnuts

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.

STEP # 3

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

How to bake Chocolate Chip Cookies with Walnuts

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.

Do not over bake this Oatmeal Chocolate Chip Cookies Recipe

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!

How to store these Chewy Oatmeal Chocolate Chip Cookies

Store leftover oatmeal cookies covered tightly at room temperature. They will soften as they sit, so use that as a guide for how long you’d like them to last (they never last long in our house!).

Walnut Chocolate Chip Cookies with Oatmeal FAQs

While there is typically flour in both oatmeal cookies and regular cookies, oatmeal cookies rely on quick or old fashioned oats for the bulk of the dough of the cookie. Oats give a hearty texture to cookies and bring an earthy note to baked goods.

Always follow the recipe that is in front of you when making oatmeal cookies, but personally, I prefer to use old fashioned rolled oats in my oatmeal cookies because they lend a lot of texture to the cookie. Not only that, but they don’t absorb too much moisture, leaving behind a chewy cookie rather than a crunchy one.

Flat cookies are almost always a butter issue. Be sure your butter is actually room temperature when you start the cookie dough and that your oven is at 350ºF (177ºC) and no warmer.

Whether or not your cookie flattens itself can depend entirely on the baking environment. Humidity, ambient kitchen temperature, and how long you chilled your cookie dough can affect the way a cookie bakes in the oven, even with the same recipe in different environments. I always encourage baking 2-3 cookies before baking an entire sheet to see how the cookies will turn out, then decide if I need to flatten the cookie dough balls a bit.

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.

More Favorites from Fresh April Flours

oatmeal chocolate chip walnut cookies on a palte
5 from 11 votes
Pin Recipe Print Recipe Rate this Recipe

Chocolate Chip Oatmeal Walnut Cookies

These soft and chewy oatmeal chocolate chip cookies are fully loaded with chocolate chips and walnuts.
Prep Time1 hour
Bake Time13 minutes
Total Time1 hour 13 minutes
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.

Serving: 1cookie | Calories: 176kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 84mg | Potassium: 124mg | Fiber: 2g | Sugar: 13g | Vitamin A: 114IU | Vitamin C: 0.03mg | Calcium: 24mg | Iron: 1mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


    1. 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.

  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 ????????

  3. 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. 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? 🙂

  4. 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 🙂

  5. 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!

  6. 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!

  7. 5 stars
    Ummm, SO good. I went looking for an oatmeal chocolate chip cookie recipe and found this one and it did not disappoint!

  8. 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???😊

  9. 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.

  10. 5 stars
    One word, INCREDIBLE!!! The BEST cookies my wife and I’ve ever made! We both grew up with our mom’s making oatmeal chocolate chip pecan cookies, missed them terribly, and somehow, in moves from state-to-state for both of us, LOST our recipes!! We were devastated. We set about looking for a new similar recipe and knew each of the old recipes resembled the Nestles chocolate chip cookie recipe. But that wasn’t it and we had both tried that separately in years past. This sounded much closer despite the molasses and walnuts. In fact, we didn’t have molasses anyway so we substituted (Mrs. Butterworth’s) original, thick and rich, maple syrup – what we had on hand, and of course pecans target than walnuts (although I’m sure the walnuts are delicious too). They turned out incredible and are now our go-to cookie – well, they will be (I’m in the middle of making them for the 2nd time in three weeks). The first time I tripled the ingredients and shared with the”other” grandparents (loved them), and two young men who live next door, that do favors for us on occasion. They loved them as well! Now, the grandkids did not care for them – too much stuff in them according to the six year old, and because the two year old goes along with whatever her brother does, she only liked them when he wasn’t present!! Lol!! You definitely have winners here, thank you Lynn! I will say when I tripled the recipe, it seemed almost too many oats, which produced a drier, but still wonderful, cookie. In fact the finished product is extremely reminiscent of a cookie that Jason’s Deli serves. That cookie has cranberries rather than chocolate chips and is (was – won’t be getting them anymore), very good. Doesn’t compare to homemade. We love these cookies warmed with vanilla bean ice cream (TRY IT!!). I’ve recently found a “sort-of” love for cooking again after many years of being too ill to be able to (my wife is extremely grateful for that), I’m trying several recipes from your site after this success!! I’ll rate those as we go.

    1. Thank you so much, Janice! I loved reading this review 🙂 I’m so happy you gave my recipe a try and enjoyed it so much! I can’t wait to hear how you like the rest of the recipes you try.

  11. 5 stars
    I snub store bought cookies because of the processed ingredients.
    This recipe came out perfect.
    I toasted the walnuts for an additional rustic flavor.
    12 minute bake time for crispy on the outside and chewy on the inside.