Oatmeal Nut Chocolate Cookies
Indulge in the ultimate blend of texture and flavor with these Oatmeal Nut Chocolate Cookies! This easy-to-make recipe combines hearty old-fashioned rolled oats, rich semi-sweet chocolate chips, and crunchy chopped nuts like walnuts or pecans for a cookie that hits all the right notes. Warm cinnamon adds a cozy touch, while a perfectly balanced mix of brown sugar and granulated sugar yields irresistibly chewy centers with crisp edges. Ready in just under 35 minutes, these homemade cookies are a delightful treat for any occasion, whether enjoyed with a glass of milk or shared at bake sales and gatherings. Plus, they store beautifully, making them a perfect make-ahead snack to brighten your week.
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Recipe Information
Ingredients
- 1 cup Unsalted butter (softened)
- 1 cup Light brown sugar (packed)
- 0.5 cup Granulated sugar
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 3 cups Old-fashioned rolled oats
- 1.5 cups Semi-sweet chocolate chips
- 1 cup Chopped nuts (e.g., walnuts, pecans)
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until smooth and fluffy, roughly 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir 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 into the wet mixture, mixing just until combined.
Stir in the rolled oats, chocolate chips, and chopped nuts until evenly distributed.
Using a spoon or cookie scoop, drop 2-tablespoon-sized portions of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
Bake in the preheated oven, one sheet at a time, for 10-12 minutes or until the edges are golden brown. The centers may look slightly underbaked, which will give the cookies a chewy texture.
Remove the baking sheet from the oven and allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your homemade oatmeal nut chocolate cookies! Store leftovers in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 83 mg | 4% | |
| Total Carbohydrate | 34.6 g | 13% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 20.2 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 85 mg | 2% | |
*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.
