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
Ingredients
- 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)
Instructions
- 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 cooled melted 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.
Eda
I made these delicious cookies, they are soft and chewy as described. Thank you Meymi for sharing.
Meymi
Hi Eda, I am so happy that you enjoyed these cookies so much! Thank you for your comment!
Cynthia Leman
My first time with this recipe. I really like them! Soft chewy, crispy edges. I omitted the cinnamon. I will add more oatmeal next time!
Jessica
I so love this recipe. I cooked it for 15 mins to get a very golden and crisp on outside texture. It’s perfect !!! Sooo yummy. Thank you so much!!!
Meymi
Hi Jessica, I’m so glad to hear that you love this recipe so much! Thank you for your feedback!
Amy Gazaille
I love the flavor of these cookies but when I make them they spread out and are very flat . They don’t look like the picture.
Meymi
Hi Amy, I’m glad you love the flavor. I’m not sure if you are using cups and measuring it different than I do. If you use cups, could you please use 3/4 cup and 1 tablespoon of flour. So you are adding extra 1 tablespoon of flour. I don’t know how you like the sugar amount in these cookies but if it’s ok for you to lessen it, you can cut the granulated sugar amount from 1/4 cup(50 grams) to 2 tablespoons (30 grams). While doing this, you can add 1 extra tablespoon of brown sugar(optional). Cutting the granulated sugar amount will also help cookies to spread less. I’d love to hear your feedback. Thank you!
Amy Gazaille
I am using cups, I’ve made these cookies two times in two weeks . And each time they are flat . But they taste fantastic so we eat them all . I melt the butter should I let it cool some before I add it to the sugar?
Meymi
Yes, the butter should be cool. The reason why I asked you to add more flour is because you may be using less flour than you should. I use the dip and sweep method while measuring the flour which is different than the scoop and sweep method. If you make the changes, I think they won’t be flat anymore. If you try, I’d love to hear your feedback!
Asia
I have made these a lot for dinner parties, gifts, and when I want something sweet. They turn out chewy and thick every time and I think the key is measuring out on a scale. I know it seems extra but I feel like all of my baked goods turn out better when I weigh the ingredients vs measure them, and you can find them many places for $5-20.
Also, it takes a few extra minutes, but brown your butter! You guys it makes it so rich and adds a nuttiness. It’s worth the extra step and it’s so easy.
julia south
Awesome! I used half walnuts and half pecans. Maybe a little more salt. Coconut would’ve been an excellent addition. Next time. Thx!
Meymi
Hi Julia, I’m thrilled to hear you loved these cookies so much! The addition of coconut sounds delicious. Thank you for your comment!
Mike
These were terrific but for me there was way too much sugar. As it was I reduced the white sugar by half (I used monkfruit white sugar replacement ) but they were still too sweet for me so next time I make these I’ll reduce the sugar even more. I don’t know why but nearly every baking recipe I cook from American websites has way too much sugar in it, guess you guys just have a really sweet tooth! Anyway, they were still very nice so I’ll make them again for sure.
Meymi
Hi Mike, I’m happy to hear you enjoyed this recipe. I try to use not too much sugar in my recipes if possible. But in some recipes, I need to use it because sugar gives moisture besides making the recipes sweet. In this recipe, in order to make it chewy and moist, I needed to use this amount. Thank you for your comment!
Beverly
good cookies. I did not notice the part about not over mixing the batter and I used an electric whisk to whip it – oops. I was concerned that they would be flat little pancakes but they turned out great. This recipe is quite forgiving – I used a little more chocolate chips and nuts to empty their bags. I cut the sugar in half because of the extra chocolate too. No problem. Second batch is in my oven right this minute.
Jennifer Thorn
I, like the person above, have made these cookies twice and they spread out so flat. I have both weighed and measured the flour. I am reading correctly that it should have cornstarch and not baking powder? I am wondering if this is the problem for me. I am using cornstarch per the recipe
Meymi
Hi Jennifer, you should use both cornstarch and baking soda(not baking powder). Could you please use only 30 grams (2 tablespoons) of granulated sugar? It helps cookies spread. As we lessen the granulated sugar amount, this should help. If you try, I’d love to hear your feedback. Thank you!
Nikki
I typically try to follow recipes exactly but I realized I didn’t have baking soda after I already started so I subbed with 3x baking powder and they still turned out amazing. Had to bake few extra minutes. Will make again! Thanks!
Meymi
Hi Nikki, I’m so happy to hear you enjoyed this recipe! Thank you so much for your feedback!