These perfect Oatmeal-Walnut-Chocolate Chip Cookies have it all: the crunch of walnut, the richness of chocolate, and the heartiness of oats. They’re out of the oven in less than 15 minutes!
Cookies are my weakness. Back in my fad dieting days, all it took for me to throw a new diet out the window—and throw a pan of cookie dough in the oven—was the scent of vanilla extract. I relished the act of scouring the internet for the next best cookie recipe, filtering through dozens of variations before landing on the one that would scratch my cookie itch. I had zero willpower, but boy, did I get great at making cookies.
I don’t do fad diets anymore, so when I really want a cookie, I just make some—no guilt involved. But it’s a good thing I didn’t throw out those great cookie recipes I spent hours searching for, because in all those years of fad diets and subsequent cookie craving cave-ins, I discovered the absolute best cookie recipe.
This oatmeal-walnut chocolate-chip cookie recipe is every single thing I need in a cookie. A little bit of salt, a heap of sweet, the richness of chocolate chips, and the heartiness of oatmeal—plus the satisfying, toothsome texture of walnuts. These cookies bake up perfectly in less than 15 minutes, and these aren’t the kind of cookies you’ll scarf down all at once. You’ll want to eat these slowly, one at a time, savoring every bite. They’re that good.
Are These Oatmeal-Walnut-Chocolate Chip Cookies Healthy?
While these cookies are good for your soul and your cookie cravings, they’re definitely an “occasional” food, as they’re full of flour, butter, and sugar—all of which make them high in fat, calories, and carbs. That said, these aren’t all bad news on the nutritional front. The oatmeal adds some nutritious protein and fiber. The eggs and walnuts both lend a bit more protein to these beauties, too. In my opinion, if you’re going to eat a cookie, this one is a good choice.
Refrigerating Cookie Dough Vs. Baking Right Away
You might have heard that it’s a good idea to let cookie dough chill in the fridge for a while before you bake it. While it’s not part of every cookie recipe out there, chilling the dough is certainly a common step I came across during my deep cookie research years. But what does chilling the dough even do, anyway?
As it turns out, there’s some sound logic behind it. Letting cookie dough chill for at least 30 minutes before baking allows the flour to fully hydrate and the fats to solidify, which typically results in an improved cookie texture and flavor at the end of the bake. Additionally, chilling the dough ensures the cookies do not spread out too much as they bake.
So, does it improve oatmeal cookies, too? Yep, it does. After all my years of cookie baking, I can say that every batch of cookie dough I’ve chilled first, including oatmeal cookie dough, has turned out better after baking than the same unchilled dough. The cookies have a chewier center and crispier edges. That said, chilling it is entirely optional! You will still get a great cookie if you bake this dough immediately. But if you have the time for a quick chill, it’s probably worth it.
How Do I Store Leftovers?
These oatmeal-walnut-chocolate chip cookies can be stored at room temperature in an airtight container for up to 1 week. The cookies can also be frozen for up to 4 months. For best results, flash-freeze them in a single layer for 1 hour before stacking them in a Ziploc bag. And don’t forget to put a piece of parchment paper between each cookie!
Serving Suggestions
These oatmeal-walnut-chocolate chip cookies are a wonderful snack or dessert. I think they make a great addition to a holiday cookie tin gift, perhaps for coworkers or teachers! Mix them with Funfetti Protein Cookies and Flourless Gluten-Free Chocolate Cookies for a variety of cookies.
Also, these cookies go great on any potluck dessert table, perhaps next to a pan of Salted Chocolate Brownie Bites and these super fun Bacon Beer Cupcakes.
Ingredients
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ cup unsalted butter softened
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats
- ¾ cup walnuts chopped
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the oats, walnuts, and chocolate chips.
- Drop tablespoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the centers are set. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment