• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
    • Appetizers & Dips
    • Bakery Recipes
    • Bars & Brownie Recipes
    • Bread Recipes
    • Brunch & Breakfast Recipes
    • Cakes, Cupcakes & Cheesecakes
    • Cheese Recipes
    • Chocolate Recipes
    • Condiments & Sauces
    • Cookies & Crackers
    • Desserts
    • Fruit Recipes
    • Grains & Legumes
    • Muffins and Quick Breads
    • Pasta Recipes
    • Pies & Tarts
    • Readers' Favorite Recipes
  • Collections
    • Freezer Friendly
    • Heritage Recipes
    • Seasonal Recipes
      • Fall
      • Winter
      • Spring
      • Summer
    • Vintage Recipes
    • Holiday Recipes
      • Christmas
      • Easter
      • St. Patrick's Day
      • Thanksgiving
      • Valentine's Day
  • Basic recipes
  • About this blog
    • The author
    • Privacy policy
    • Cookie Policy
    • Accessibility statement

Vintage Kitchen Notes logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Appetizers & Dips
  • Bakery Recipes
  • Bars & Brownie Recipes
  • Basic Recipes
  • Bread Recipes
  • Brunch & Breakfast Recipes
  • Cakes, Cupcakes & Cheesecakes
  • Cheese Recipes
  • Christmas
  • Chocolate Recipes
  • Condiments & Sauces
  • Cookies & Crackers
  • Desserts
  • Easter
  • Fall
  • Freezer Baking & Desserts
  • Fruit Recipes
  • Grains & Legumes
  • Heritage Recipes
  • Muffins and Quick Breads
  • Pasta Recipes
  • Pies & Tarts
  • Readers' Favorite Recipes
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Vintage Recipes
  • Winter
  • The author
  • Cookie Policy
  • Privacy policy
  • Amazon Affiliates disclosure
×

Home » Recipes » Cookies & Crackers

Published: Jun 6, 2019 · Updated: Sep 10, 2020 by Paula Montenegro
Income from ads and affiliate links9 Comments

Easy Oatmeal Walnut Cookies

2946 shares
Jump to Recipe
Single layer oatmeal cookies on parchment paper, long pin with text
Baked and raw oatmeal cookies, long pin with text

These are the easiest, most delicious, one-bowl oatmeal walnut cookies ever.
Super versatile, you can freeze them and bake them to order!

Table of Contents show
Base mixture and different add-ons.
Freezing oatmeal cookies.
What type of oats to use.
Tips and tricks for this recipe.
Other uses for oatmeal cookies.
Best Walnut Oatmeal Cookies
Ingredients
Nutrition

Single layer of oatmeal cookies on parchment paper, white table, loose walnuts

But who needs another oatmeal cookie recipe, right? Hear me out.

I've been using this particular recipe for ages, literally, twenty years or so. And it's a no-fail recipe, guaranteed.  If that sounds too much, this recipe delivers, trust me.

And except for the walnuts, the ingredients are probably in your pantry right now.

Oatmeal Walnut Cookie ingredients in bowls, white table

Base mixture and different add-ons.

One of my favorite things about this oatmeal cookie recipe is that the base mixture (image below) is dead simple to make, but you can change the final cookie depending on what you add to it.

Besides the oats, obviously, the base is pretty similar to chocolate chip cookies. It has a combination of white and brown sugars - very necessary to that sweet caramel flavor we love - good unsalted butter and a bit of milk. This last ingredient will hydrate the oats and make the cookies soft and chewy.

You can customize this base mixture to your taste: add walnuts, chocolate chips, raisins, cranberries, a mix of them, some orange zest. And don't forget sliced almonds, they add a crunch that is amazing. Just remember to use the same amount, that is 1 cup.

Oatmeal Walnut Cookie dough

Freezing oatmeal cookies.

The way to make a large batch and have freshly baked cookies any time you want is to freeze them individually.

It takes 3 simple steps:

  • Measure and freeze: Pretend you're about to bake them, measure them and place on a cookie sheet, and then pop the cookie sheet into the freezer, with the raw cookies. I use a small ice cream scoop so they bake as even as possible (image below).
  • Transfer to a bag: Once the raw dough is frozen rock solid you can transfer them to a plastic bag or container. That way you won't have the cookie sheet stuck in the freezer until you decide to bake.
  • Bake straight from the freezer: when you want fresh oatmeal cookies, take the number of frozen cookie balls you want to bake, place them in a cookie sheet and bake them as directed in the recipe below. They might take an extra minute or two due to the freezing temperature they have.

Oatmeal cookie dough scoops collage

What type of oats to use.

There are 2 types of oats (image below) good for making oatmeal cookies:

  • Quick cooking oats - (right side), also called traditional or old-fashioned, is medium-sized, shaped like a disc but very irregular or downright broken in aspect. It's the one in the box we grew up with, that is used to make porridge (big fan here!), granola and so many other breakfast dishes. This is the most common used oat and a sure way to get good results.
  • Rolled oats - (left side) is coarser and thicker, the discs are more formed and need more hydration to become chewable. Further processing these can result in rolled oats.

The main difference between the two is that rolled oats require an extra rest in the refrigerator (from 8 to 24 hours in my opinion) to absorb the liquid and soften a bit before going into the oven. If you make cookies with this type of oats and bake them immediately, you will feel that the oat is not cooked enough when you bite into them. Not good.

Then there are instant oats which should not be used to make cookies as they will not hold and will make for a mushier cookie and not a chewable one. Not recommended, though you can technically use it.

                        2 types of oats side by side

Tips and tricks for this recipe.

  • Type of oats: Use whatever of the 2 types of oats described above you want, but leave the mixture for at least 1 hour in the fridge before using if using quick-cooking oats, and 1 day if using rolled oats. The extra hydration will improve a lot the final cookies.
  • Liquid: Don't use all of the milk at once. Add half of it and see how thick the mix is. It should be stiff, otherwise, the cookies will expand too much. Oats differ a lot according to brand and to where you live.
  • Measuring the cookies: Use an ice cream scoop so that you're cookies bake as even as possible. Leave about 2-inch separation between each.
  • Baking: underbake them a tiny bit and they are chewy. Bake them a few minutes longer and they are crunchier and a little caramelized, my favorite. You truly can't go wrong here.
  • Batching and freezing: Make a large batch (double this recipe for example) and freeze them. It will save you time and you'll always have freshly baked oatmeal cookies.
  • Different extras: If you make a large batch, you can also divide it and add different extras to each part. So you can have, say, oatmeal raisin cookies and walnut chocolate chip oatmeal cookies, all from one batch.
  • Keeping: cookie jars or tins are ideal for keeping any cookie. But plastic bags work well too if you have no choice.

Close-up of single oatmeal walnut cookie on parchement paper on wire rack

Other uses for oatmeal cookies.

Run out of granola? Crumble a few of these over your bowl of yogurt and fruit. I learned this one morning at a Cafe I owned at some point when we ran out of granola and improvised. Some customers thought it was even better.

Want to play around with your crumble recipes? Omit the milk in the recipe and use it as a topping for apple crumb bars, raspberry apple bars or cherry crumble.

And if you make small sized cookies, you can sandwich them with dulce de leche and have awesome alfajores.

Didn't I tell you they are the best oatmeal cookies? They keep well and are a total crowd pleaser.

Other recipes you might like:
Pistachio Butter Cookies
Fudgy Brownie Cookies
Coconut Citrus Shortbread
Homemade Oreos
Lemon Crinkle Cookies
Sunflower Oatmeal Dinner Rolls
Chocolate Peanut Butter Oat Squares (no-bake)
Chocolate Walnut Oat Bars
Raspberry Apple Crumb Bars

Let me know if you make this recipe! I’d love to hear what you think about it.
Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.
Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Several oatmeal cookies heaped together on grey surface, color dotted white linen in background.

Best Walnut Oatmeal Cookies

★★★★★ 4.7 from 3 reviews
  • Author: Paula Montenegro
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 30 medium cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American
Print Recipe
Save Recipe Recipe Saved

Description

These are the easiest, most delicious, chewy walnut cookies ever. It's a one-bowl dough that can be made ahead and frozen so you can have freshly baked cookies whenever the craving hits!


Ingredients

Units Scale
  • 3 cups rolled oats
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup unsalted butter, at room temperature
  • 1 cup brown sugar
  • ½ cup white sugar
  • 1 egg, at room temperature
  • 2 tablespoons whole milk, at room temperature
  • 1 teaspoon vanilla extract or paste
  • 1 cup chopped walnuts (measured after chopping)

Instructions

  1. Line cookie sheets with parchment paper or butter the pans.
  2. In a bowl beat butter with sugars, egg, milk, and vanilla.
  3. Add oats, flour, baking soda (I sift it to avoid lumps), and salt. Mix just until well blended and no dry spots remain.
  4. Add nuts and mix well.
  5. It is recommended at this point to refrigerate it. See note below.
  6. When ready to bake, preheat the oven to 350ºF / 180ºC.
  7. Drop teaspoons (up to a tablespoon if you want really big cookies; take into account the separation between the cookies) onto prepared sheets, leaving space between them. I leave them as they come out of the cookie scoop, but you can flatten them slightly with a fork. This is a good idea if you want to underbake them a bit.
  8. Bake for 12 to 15 minutes, until golden and beginning to harden around the edges. If you want crunchier cookies, bake them a few minutes more, depending on the size.
  9. Let cool for a few minutes on a wire rack before lifting them carefully from the paper and cooling them completely.
  10. Keep in tightly closed tins or jars.

Notes

Type of oats: Leave the mixture for at least 1 hour in the fridge before baking if using quick-cooking oats, and 1 day if using rolled oats. The extra hydration will improve a lot the final cookies.

Liquid: Don't use all of the milk at once. Add half of it and see how thick the mix is. It should be stiff, otherwise, the cookies will expand too much. Oats differ a lot according to brand and to where you live.

Measuring the cookies: Use an ice cream scoop so that you're cookies bake as even as possible. Leave about a 2-inch separation between each.

Baking: underbake them a tiny bit and they are chewy. Bake them a few minutes longer and they are crunchier and a little caramelized, my favorite. You truly can't go wrong here.

Batching and freezing: Make a large batch (double this recipe for example) and freeze them. It will save you time and you'll always have freshly baked oatmeal cookies.

Different extras: If you make a large batch, you can also divide it and add different extras to each part. So you can have, say, oatmeal raisin cookies and walnut chocolate chip oatmeal cookies, all from one batch.

Keeping: cookie jars or tins are ideal for keeping any cookie. But plastic bags work well too if you have no choice.

Nutrition

  • Serving Size: 1/30
  • Calories: 156
  • Sugar: 8.2 g
  • Sodium: 84.6 mg
  • Fat: 7.6 g
  • Carbohydrates: 18.6 g
  • Protein: 3 g
  • Cholesterol: 19.3 mg

Keywords: oatmeal cookies, oatmeal walnut, walnut cookies

Did you make this recipe?

Tag @vintagekitchenblog on Instagram and hashtag it #vintagekitchenblog

« Brown Butter Cake with Coffee Glaze
The Best Dulce de Leche Brownies »

Reader Interactions

Comments

  1. Suky says

    December 28, 2021 at 11:22 pm

    I loved the flavor of these cookies, they're a perfect snack! Except I had a problem when I made them - why didn't my cookies spread at all?? I did everything in the instructions and I also only added about 3/4 of the milk. My dough came out nice and firm and held together. I used quick oats and left them in the fridge for about 3 hours before I bakes them. Any suggestions as to where I might have gone wrong? Thanks!

    ★★★★

    Reply
    • Paula Montenegro says

      December 29, 2021 at 7:23 pm

      Hi Suky! I'm glad you liked them and from what you write, I think the type of oats probably absorbed too much liquid or needed more. I would use a tablespoon or two more milk next time and if baking them directly without chilling gives you the spread you want. Hope this helps. Happy baking!

      Reply
  2. Amy Houchin says

    March 31, 2021 at 2:50 pm

    I added a few chocolate chips and mandms and the kids loved them!! Thanks for the best cookie recipe ever!!

    Reply
    • Paula Montenegro says

      March 31, 2021 at 3:35 pm

      So happy to hear that Amy! Yes, you can add whatever you want, and they're always great. Have a great week!

      Reply
  3. Will says

    October 23, 2020 at 5:46 pm

    I noticed that only half the milk is added to this recipe. However, the cookies taste beyond amazing!

    ★★★★★

    Reply
    • Paula Montenegro says

      October 23, 2020 at 8:37 pm

      Hi Will, glad you liked them! You add half the milk and if the mix is too dry you can add the rest, or part of it. The size of the egg and type of oats vary, so it's better to err on the dry side and add more milk if needed.

      Reply
  4. Debra says

    January 23, 2020 at 12:01 am

    Made these cookies for my Adult children and grandchildren. Divided the dough in half . First batch had raisins mixed in. The other half had butterscotch chips.Yum ..Will let you know what they think later as I am traveling to see them tomorrow!
    Thanks for the recipe 0

    ★★★★★

    Reply
    • Paula Montenegro says

      January 23, 2020 at 6:56 am

      Good idea the butterscotch Debra! Thanks for the comment.

      Reply
  5. Angie@Angie's Recipes says

    September 25, 2017 at 7:40 am

    I love the idea of using a few of these cookies instead of granola over yoghurt for an awesome breakfast. They look wonderful, Paula.

    Reply

Thank you for leaving a review for this recipe Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Person with apron and tray of scones

Hi, I'm Paula!

A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

More about me →

Featured in:

Several colorful logos on white canvas

Fruit recipes

  • Easy Caramel Apple Dump Cake
  • Easy Homemade Blueberry Sauce (or topping)
  • Chocolate Apple Crisp
  • Easy Pear Cake
  • Almond Plum Cake
  • Best Zucchini Bread with Pineapple

Favorite cookies

  • White Chocolate Chip Cookies
  • Chocolate Walnut (or Pecan) Cookies
  • Almond Butter Chocolate Chip Cookies
  • Sesame Cookies
  • Lemon Crinkle Cookies (with video!)
  • Chocolate Sandwich Cookies

Footer

About

The author
Privacy Policy
Amazon Associate
Cookie policy
Accessibility

Contact

Sign Up! for emails and updates
Contact

As an Amazon Associate, I earn from qualifying purchases.
Copyright © 2020 Vintage Kitchen Notes