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Oatmeal Walnut Chocolate Chip Cookies

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5 from 1 review

Chewy, soft oatmeal cookies with chocolate chips and walnuts. An easy one-bowl cookie dough recipe that can be made ahead and frozen! 

  • Total Time: 20 minutes
  • Yield: 30 medium cookies

Ingredients

Units
  • 3 cups (255g) rolled oats
  • 1 1/4 cups (165g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter, at room temperature
  • 1 cup (210g) light brown sugar
  • 1/2 cup (100g) white sugar
  • 1 egg, at room temperature
  • 2 tablespoons whole milk, at room temperature
  • 1 teaspoon vanilla extract or paste
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup chopped walnuts, about 3oz
  • 3/4 cup semisweet chocolate chips or chocolate chunks
  • Extra chocolate chips and walnuts for topping, optional

Instructions

  1. Preheat the oven to 350°F/180°C.
  2. Butter cookie sheets or line with parchment paper.
  3. Beat butter in a large mixing bowl until smooth, about 20 seconds. 
  4. Gradually add sugars and beat for 2 minutes, until creamy, scraping the sides of the bowl as needed. 
  5. Add the egg and beat at medium speed for 3 minutes, scraping the sides of the bowl a few times. 
  6. Add the milk, vanilla, and cinnamon. Mix until incorporated. 
  7. Add the flour, baking soda (both sifted to avoid lumps), and salt to the butter mixture. Mix at low speed just until well blended and no dry spots remain. Don't overbeat at this point.
  8. Mix in the oats in two parts so they're easier to incorporate. 
  9. Add the chocolate chips and walnuts and mix well. I use a rubber spatula for this part. Make sure no flour remains in the bottom of the bowl. 
  10. At this point, the cookie dough can be refrigerated for up to a day. See note below.
  11. Scoop out portions onto the prepared baking sheet, leaving space between them, an inch or two depending on the size of the cookie. I flatten them slightly with my fingers tips so they bake faster with soft centers. This is important if making larger cookies so there's less chance of the center taking too long to bake while the edges brown too quickly. If you're not sure if you want to flatten them or not, do a test bake with two dough balls, leaving one whole and flattening the other, and see which one you like best. 
  12. Bake for 10-12 minutes, depending on the size, until golden brown and still soft in the center. I use a 1.5-inch cookie scoop and bake them for exactly 10 minutes. 
  13. Smack the pan on the counter immediately after you take it out of the oven. It will deflate the cookies a little and help with the texture.
  14. Sprinkle them immediately with extra chocolate chips and finely chopped walnuts if desired. 
  15. Let cool on a wire rack (or cooling rack) before lifting them carefully from the paper and cooling them completely.
  16. As soon as they cool down completely, transfer cookies to jars or an airtight container. 

Notes

  • Organization: read the recipe first and make sure you have ingredients at the right temperatures, equipment needed, and enough workspace. This will make the process so much easier!
  • Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
  • Measuring the cookies: Use an ice cream or cookie scoop so that you're cookies bake evenly. Leave roughly a 1 or 2-inch separation between each (depending on the size), so they can spread comfortably during baking.
  • Refrigerating the dough: I don't chill it, bake the cookies directly, and the texture is fantastic. But the type of oats you use might differ from mine as they can vary depending on what part of the world you live in and what brand you buy. You should not have issues using quick-cooking oats because it hydrates quickly. With rolled oats, I recommend you test-bake a few cookies first and see how they come out. 
  • Should you slightly flatten the tops before baking? If making them right away, it's not necessary. If refrigerating the dough for several hours or days, and you like soft chewy cookies, I recommend it because it will be firmer and drier (the oats will have absorbed more liquid), so they might not expand well and take too long to fully bake. 
  • Batching and freezing: Make a large batch (double this recipe for example) and freeze them. It will save you time and always have freshly baked oatmeal cookies.
  • Flavorings: boost the flavor of these cookies by adding ground nutmeg, orange zest, or a tablespoon of Frangelico or some other nut liqueur. If you like a sweeter cookie, substitute half of the dark chocolate chips for milk chocolate chips or white chocolate chips. Use dark brown sugar for soft cookies with a hint of molasses.
  • Storing: cookie jars or tins are ideal for keeping any cookie. But plastic bags can work well too.
  • Author: Paula Montenegro
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/30
  • Calories: 184
  • Sugar: 13.2 g
  • Sodium: 45.9 mg
  • Fat: 8.3 g
  • Carbohydrates: 24.3 g
  • Fiber: 1.7 g
  • Protein: 2.8 g
  • Cholesterol: 18.4 mg

Find it online: https://vintagekitchennotes.com/walnut-chocolate-chip-oatmeal-cookies/