Walnut Chocolate Chip Oatmeal Cookies
These walnut chocolate chip oatmeal cookies are soft and chewy. This no chill oatmeal cookie recipe is delicious and easy to make!
Servings: 18 cookies
Calories: 185kcal
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 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.
Notes
*If you want a light cinnamon flavor, you can use ½ teaspoon. If you don't like cinnamon you can leave it out.
**I melt the butter halfway in a small pan over medium heat and remove from the heat, stir until it is all melted. This way the butter cools fast.
How to Store: You can keep these cookies in an airtight container at room temperature up to a week and in the freezer for up to 2 months.
How to Make Ahead: 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 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.
The calorie information above is an estimate that is provided by an online nutrition calculator.
Nutrition
Calories: 185kcal | Carbohydrates: 22g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 73mg | Potassium: 65mg | Fiber: 1g | Sugar: 12g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg