Oatmeal Walnut Chocolate Chip Cookies
These easy oatmeal walnut chocolate chip cookies are pure perfection - crispy on the outside and soft and chewy on the inside!
Servings: 24 cookies
Calories: 275kcal
Equipment
- Hand Held or Standing Mixer
- Bowl
- Baking pan
- Parchment Paper or Silicone Baking Mat
Ingredients
- 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
Instructions
- 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!
Notes
- 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.
Nutrition
Serving: 1Cookie | Calories: 275kcal | Carbohydrates: 35g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 153mg | Potassium: 105mg | Fiber: 1g | Sugar: 20g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg