These delicious and easy walnut chocolate chip oatmeal cookies are soft and chewy. It takes only 20 minutes from preparing the dough to baking the cookies! No chilling required!
You’ll love these oatmeal walnut chocolate chip cookies that are based on my soft and chewy oatmeal chocolate chip cookies. I replace some flour with oatmeal and add walnuts besides chocolate chips.
You don’t need to chill the dough. You can immediately bake and enjoy these soft and chewy oatmeal cookies.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- All-purpose flour-It provides structure.
- Baking soda-It works as a leavener, reacts with brown sugar.
- Cinnamon-I use cinnamon with vanilla extract. The combination is great just like it is in my soft cinnamon cookies. Walnuts and cinnamon are great together. If you don’t like cinnamon you can skip it.
- Brown Sugar-I use light brown sugar. It makes these cookies chewy due to molasses. If you don’t have brown sugar but molasses, you can easily make your homemade brown sugar.
- Granulated sugar-It helps cookies to spread.
- Butter-I use melted butter for moisture.
- Egg-It provides structure as well.
- Vanilla– I use pure vanilla extract along with cinnamon. If you don’t have vanilla, even cinnamon is enough to add a nice flavor to these cookies.
- Oatmeal-I use old fashioned rolled oats.
- Chocolate Chips-I use mini chocolate chips.
- Walnuts-I roughly chop them.
Step by step instructions
First I mix the flour, cornstarch, cinnamon, baking soda and salt in a medium bowl, set aside.
Next, I place the brown and granulated sugar in a medium bowl, add the melted butter on top and stir with a whisk.
Then I mix in the egg and stir in the vanilla extract.
I add the flour mixture and stir with a spoon.
Next I add the oatmeal and stir with a spoon.
Then, I add the chocolate chips and walnuts and combine them with a spoon.
Finally, I make 2 tablespoon big (40 grams) balls and place them onto a parchment paper lined baking sheet, 2.5 inches (6.5 cm) apart from each other.
I bake for 10 minutes until the edges are golden brown and the top is slightly set. The cookies will be too soft to handle but they’ll be firm as they cool on the baking sheet for 10 minutes.
All the cookies may not be perfectly round. In this case, I use the back of a teaspoon to give the round shape from the sides when I remove the cookies from the oven.
I add extra chocolate chips on top if needed while the cookies are still hot.
Then I let the cookies totally cool on a wire rack.
I hope you enjoy these oatmeal chocolate chip cookies with walnuts!
You can keep these oatmeal cookies in an airtight container at room temperature for up to a week and in the freezer for up to 2 months. You can thaw overnight in the fridge.
Yes! You can chill the cookie dough/dough balls in the fridge for up to 2 days or in the freezer for up to 2 months. If you freeze them, I suggest you make the dough balls. The chilled dough won’t spread a lot once baked. So you can let the dough come to room temperature or you can slightly press the cookie balls before placing them in the freezer.
Other oatmeal recipes you may enjoy!
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Walnut Chocolate Chip Oatmeal Cookies
- 105 grams (¾ cup) all-purpose flour, dip and sweep*
- 1 teaspoon ground cinnamon*
- 1 teaspoon cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon salt, optional
- 115 grams (½ cup) unsalted butter,** melted
- 110 grams (½ cup packed) light brown sugar
- 50 grams (¼ cup) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 130 grams (½ cup and ⅓ cup) old fashioned rolled oats
- 90 grams (½ cup) chocolate chips
- 80 grams (⅔ cup) walnuts, roughly chopped
- extra chocolate chips for decorating (almost 10 grams)
- Preheat the oven to 350°F(177°C). Line baking sheet with parchment paper or silicone baking mat. Set aside.
- Place the flour, cinnamon, cornstarch, baking soda and salt if using in a medium bowl and mix well. Set aside.
- Put the brown sugar and granulated sugar in a medium bowl. Add the butter and stir with a whisk.
- Add in the egg and stir until combined. Mix in the vanilla.
- Stin in the flour mixture with a spoon/spatula. Don't overmix.
- Add in the oatmeal.
- Stir in the chocolate chips and walnuts evenly.
- Roll the dough into 2 tablespoon-big (38-40 grams) balls, and place them 2.5 inches (6.5 cm) apart from each other on the baking sheet.
- Bake for almost 10 minutes or until the cookies are golden brown at the edges and slightly set on top. These cookies will be too soft to handle when you remove them from the oven but they’ll be firm as they cool on the baking sheet for 10 minutes. All the cookies may not be perfectly round. Using the back of a teaspoon, give the round shape from the sides as you remove the cookies from the oven. Add the extra chocolate chips on top if you like while the cookies are still hot. Place on a wire rack to let them completely cool.