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These soft and chewy oatmeal chocolate chip cookies are fully loaded with chocolate chips and walnuts.
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.
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.
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.
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.
WHY BROWN SUGAR?
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.
WHY CHOCOLATE CHIPS AND WALNUTS?
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.
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.
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!).
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
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
Chocolate Chip Oatmeal Walnut 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.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.