These oatmeal walnut chocolate chip cookies are pure perfection – crispy on the outside and soft and chewy on the inside. Plus, they’re super easy and quick to make since you don’t need to chill the dough. Just mix and bake, that’s it!
These cookies are so, so good and so easy. They’re the perfect mix of oats, chocolate, and nuts. They have the traditional chocolate chip cookie taste and flavor with the delicious texture of old-fashioned oats and the slight crunch of the walnuts.
They’re seriously a perfect cookie – especially considering how quick they are to make. Unlike these brown butter chocolate chip cookies which chill for two days in the fridge or these oatmeal raisin cookies which are best after chilling the dough for at least 30 minutes, there is no need to chill this cookie dough before baking so you can be eating a warm oatmeal chocolate chip cookie in 30 minutes flat!
They also make great ice cream sandwiches and are a wonderful cookie for holiday cookie exchanges or gifts!
- Chocolate: You can use any type of chocolate chips or chopped chocolate chunks – dark chocolate, milk chocolate, white chocolate, M&Ms, whatever you like!
- Old-Fashioned Oats: I recommend using old-fashioned oats as they give the cookie a great chewy texture. But, you can definitely use quick oats if that is what you have and/or prefer.
- Butter: This recipe uses unsalted butter. You can use salted, just decrease the salt in the recipe by ¼ tsp.
- Granulated Sugar and Molasses: This recipe calls for all granulated sugar and molasses, essentially making our own brown sugar (as brown sugar is just granulated sugar and molasses).
How to Make
Step 1: Mix Dough
This is so simple. You’re basically creaming the butter and sugar, and then adding the wet ingredients.
Notice when you add the molasses to the creamed butter and sugar, it looks just like you’ve added brown sugar (which is just a mix of granulated sugar and molasses anyways)!
Also, once you’ve added the rest of the wet ingredients, the batter might look a bit curdled. This is totally normal and will firm up once you add the dry ingredients.
Step 2: Bake Cookies
The great thing about this recipe is you do not need to chill the dough. You can go straight from making the dough to the oven.
I recommended using 2-3 tablespoons of dough per cookie but you can make them bigger or smaller, just know it will change the baking time. And an ice cream scoop works great for getting even sized cookies! Place the dough on a baking sheet lined with parchment paper or silicone mat.
You want to put them 2-3 inches apart as they will spread a bit. Once you’ve got the dough on the baking sheet, flatten the dough using the bottom of a cup. I recommend placing a piece or parchment or wax paper on top the dough and under the cookie to keep the dough from sticking to the cup.
Then, pop in an oven that’s been preheated to 350 ℉ and bake for 10-12 minutes. Let cool and viola, delicious oatmeal walnut chocolate chip cookies!
Tips for perfect cookies every time
- Measure out the flour and oats using the spoon and swipe method of fluffing up the ingredients and then spooning into the measure cups and swiping the excess off the top with a knife. If you dip the measuring cup directly into the flour or oats it can pack down and you will add too much flour to the recipe.
- You do not need to chill the dough after mixing, you can mix and then bake straight away.
- You can make the cookies bigger like a bakery style cookie, or make smaller mini cookies, just know it will change the baking time.
- An ice cream scoop works great for getting even sized cookies.
- If you forget to press the cookies before baking, you can firmly tap baking sheet on a heat proof surface counter top when it gets out of the oven. This will flatten them a bit. They’ll also flatten a bit when they cool.
Making Ahead and Storing Cookies
These cookies will last a week or two in an airtight container at room temperature. You can also freeze the cookies (either baked or unbaked) for up to a month.
- To freeze baked cookies: wrap the prepared cookie dough tightly in plastic wrap and place in an airtight container or ziplock freezer bag (removing any extra air in the bag) and place in the freezer. When ready to eat, remove cookies from the freezer and let come to room temperature and enjoy the baked cookies!
- To freeze unbaked cookie dough: wrap very tightly in plastic wrap and put in an airtight container or ziplock freezer bag. When ready to bake, let the dough defrost in the fridge and bake as directed.
- You can also freeze the balls of dough individually by placing the balls of dough on a parchment lined baking sheet and freezing until hard, about an hour. Then, add to the frozen balls of dough to a freezer sized ziplock bag and freeze until ready to bake. When ready for a delicious cookie, you can bake the individual frozen cookie dough balls as directed. Just bake an extra 2-5 minutes until done.
Looking for More Cookies Recipes? Check These Out!
- Oatmeal Raisin
- Double Chocolate Chip
- Brown Butter Chocolate Chip
- Lemon Sugar Cookies
- Jacques Torres’ Chocolate Chip Cookies
Oatmeal Walnut Chocolate Chip Cookies
- Hand Held or Standing Mixer
- Baking pan
- Parchment Paper or Silicone Baking Mat
- 2 1/4 cups all-purpose flour, 285 g spooned and leveled
- 2 1/4 cups old-fashioned oats, 200 g spooned and leveled
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter softened, see notes for using salted
- 1 ¾ cup granulated sugar
- 4 tsp molasses
- 2 large eggs
- 2 tbsp whole milk
- 2 tsp vanilla extract or vanilla bean paste
- 1 cup walnuts coarsely chopped
- 1.5 cups chocolate chips or chopped chocolate
- Preheat the oven to 350 ℉. Line a baking sheet with parchment paper or a silicone baking mat.
- In mixing bowl, stir flour, oats, baking powder, baking soda, and salt. Set aside.
- Using a standing mixer or a hand-held mixer with a large bowl, beat the butter on medium to medium high, about 2-3 minutes. You want it to be a pale yellow and very creamy.
- Add sugar and beat another 2-3 minutes until light and fluffy, scraping down the sides of the bowl with a rubber spatula as needed.
- Add the molasses and mix until fully incorporated, again scraping down the sides of the bowl as needed.
- Add eggs, one at a time, allowing each egg to incorporate before adding the next.
- Slowly add the vanilla extract and milk and mix until incorporated. At this point the dough might look a bit watery and curded. That’s totally fine it will firm up once you add the flour mixture.
- Add the flour/oat mixture and mix on low until just incorporated. Scrape down the sides of the bowl with a spatula to make sure the dough is fully mixed and all the flour and oats have been incorporated.
- Turn off the mixer a gently fold in the chocolate chips and walnuts using a spatula.
- Using an ice cream scoop or spoon, add balls of 2-3 tablespoons of dough to prepared baking sheet, leaving around 2 inches between each cookie.
- Use the bottom of cup to flatten each ball of dough to about a 2 ½ to 3 inch circle. Putting a piece of parchment or wax paper between the dough and the cup will prevent the dough sticking to the cup.
- Place the baking tray in the oven and bake 10-12 minutes until the edges are golden brown.
- When the cookies are done, remove from oven, let cool, and enjoy!
- Measure out the flour and oats using the spoon and swipe method of fluffing up the ingredients and then spooning into the measure cups and swiping the excess off the top with a knife.
- This recipe calls for old-fashioned oats, but you can use quick oats if desired.
- If using salted butter, decrease added salt by ¼ tsp.
- A cookie scoop works great for getting even sized cookies.
- The baked cookies or unbaked cookie dough can be frozen (see post section on making ahead for details).
- This recipe makes about 2 dozen 3-inch cookies.
- These cookies will last about a week in an airtight container at room temperature.