Oatmeal Chocolate Walnut Cookies
Get ready to elevate your cookie game with these irresistible oatmeal chocolate walnut cookies—an indulgent treat that strikes the perfect balance between chewy and crunchy. Loaded with hearty old-fashioned oats, sweet semi-sweet chocolate chips, and rich, nutty walnuts, these cookies boast layers of texture and flavor in every bite. A hint of ground cinnamon adds a warm, cozy touch, while the combination of brown sugar and granulated sugar ensures a soft, melt-in-your-mouth center with perfectly crisp edges. Whether you’re prepping these easy-to-make cookies for a bake sale, dessert table, or your own midweek snack, they come together in just 15 minutes of prep time and bake to golden perfection in under 12 minutes. Serve warm with a glass of milk or pack them up for a portable, satisfying treat. Don’t forget—they’re freezer-friendly, so you can make a batch ahead of time for any sudden sweet cravings!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 1 cup Brown sugar, packed
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 3 cups Old-fashioned rolled oats
- 1 cup Semi-sweet chocolate chips
- 1 cup Walnuts, chopped
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Stir in the rolled oats, chocolate chips, and chopped walnuts by hand until evenly distributed in the dough.
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10–12 minutes, or until the edges are golden brown and the centers look set.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to wire racks to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 5 days or freeze them for longer storage.
Nutrition Facts
Calories |
6160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 347.1 g | 445% | |
| Saturated Fat | 164.1 g | 820% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2672 mg | 116% | |
| Total Carbohydrate | 730.2 g | 266% | |
| Dietary Fiber | 49.6 g | 177% | |
| Total Sugars | 396.3 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 524 mg | 40% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 2076 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
