This beloved recipe was originally shared in September 2020 and has since been thoughtfully enhanced with beautiful new images and a refined, even more delicious recipe to ensure your baking success.

There’s something incredibly satisfying about baking a fantastic batch of cookies without the fuss of heavy equipment. This easy oatmeal walnut chocolate chip cookie recipe is a testament to that simplicity. Each cookie offers the perfect balance: a super soft and delightfully chewy center that practically melts in your mouth, contrasted beautifully with crisp, golden-brown edges. It’s truly the best of both worlds in every bite, making these a standout in any cookie jar.

While I often feature pecans in my cookie creations, such as these classic chocolate chip pecan cookies, I realized my collection was missing a robust recipe highlighting the wonderful versatility of walnuts. And what could be more quintessentially comforting than oatmeal walnut cookies? I knew I had to craft the ultimate version, brimming with flavor and texture, especially when paired with rich chocolate chips.

These spiced oatmeal walnut chocolate chip cookies are not just any cookies; they’re made with a secret ingredient that transforms their flavor profile: melted brown butter. This simple step infuses the dough with an incredibly delicious, toasty, and subtly nutty aroma that’s simply addictive. While the dough does require a brief chilling period, I promise the wait is absolutely worth it for the developed flavors and perfect texture. If you’re a fan of oatmeal cookies and looking for more variations, be sure to explore my oatmeal walnut cranberry cookies, my delightful coconut chocolate chip oatmeal cookies, or the pure indulgence of my brown butter oatmeal cookies!

Why You’ll Adore These Oatmeal Walnut Chocolate Chip Cookies!

• Effortless Baking, No Mixer Required: Say goodbye to hauling out your stand mixer! This recipe for chocolate chip oatmeal cookies is designed for simplicity. All you need is a single saucepan to brown the butter, a mixing bowl, and a whisk. This makes cleanup a breeze and these cookies accessible for even novice bakers.
• Gourmet Flavor from Simple Ingredients: You’ll use easily accessible, everyday grocery store staples, but thanks to the magic of browned butter and perfectly toasted walnuts, these cookies taste anything but ordinary. Browning the butter adds a complex, nutty depth, while toasting the walnuts intensifies their earthy flavor, elevating each bite.
• Consistently Soft & Chewy Perfection: My meticulous testing ensures these oatmeal cookies achieve the ideal soft and chewy texture every single time. By intentionally slightly underbaking them, we guarantee that the middles remain wonderfully tender for days, never dry or crumbly.
• Customizable to Your Liking: While this recipe features the classic combination of walnuts and chocolate chips, it’s incredibly versatile. Feel free to swap out the walnuts for other nuts or experiment with different types of chocolate chips to create your perfect personalized oatmeal cookies.
• Expertly Developed for Success: I’ve thoroughly tested and refined this recipe, adjusting quantities of rolled oats and flour numerous times to ensure a consistent, flawless result. You can trust that these oatmeal walnut chocolate chip cookies will be perfectly soft and chewy, never disappointingly dry.

Essential Ingredients for Your Delicious Oatmeal Walnut Cookies

Creating truly exceptional oatmeal walnut chocolate chip cookies starts with quality ingredients. Here’s a detailed look at what you’ll need and why each component is important:

• Oats: The type of oats you choose is crucial for the texture of these chewy oatmeal cookies. Always opt for rolled oats or old-fashioned oats. These varieties retain their structure during baking, providing that desirable chewiness. Avoid using quick oats or instant oats, as they absorb too much moisture too quickly, leading to dry, crumbly cookies. Steel-cut oats are also not recommended for this recipe.
• Flour: This recipe has been exclusively tested with all-purpose flour. Its balanced protein content provides the perfect structure without making the cookies tough. While other flours might work, I recommend sticking to all-purpose for consistent results.
• Unsalted Butter: Using unsalted butter gives you complete control over the salt content in your cookies. I highly recommend using European-style butter, such as Kerrygold. Its higher fat content results in a richer, creamier brown butter and contributes significantly to the luxurious texture and flavor of the finished cookies. The browning process is key here, adding unparalleled nutty notes.
• Spices: The blend of spices is what gives these oatmeal cookies their signature cozy, comforting aroma and taste. I use a harmonious combination of cinnamon, nutmeg, and cardamom. Cardamom offers a wonderfully unique, slightly citrusy and floral note. If you can’t find cardamom, you can easily substitute it with an equal amount of ground ginger for a different but equally warm spice profile.
• Walnuts: These crunchy additions provide a fantastic textural contrast and earthy flavor. Make sure to chop your walnuts into smaller pieces before adding them to the cookie dough for even distribution. Toasting the walnuts (an optional but highly recommended step, as detailed in the instructions) significantly enhances their flavor, bringing out a deeper, nuttier profile. If you prefer, pecans make an excellent substitute.
• Chocolate Chips: I personally love using semisweet chocolate chips in these cookies. Their slightly bitter notes perfectly balance the sweetness of the dough and the richness of the brown butter. However, feel free to customize! Milk chocolate chips will make them sweeter and creamier, while dark chocolate chips will offer a more intense chocolate experience. For a different twist, you could even try butterscotch chips or peanut butter chips.
• Sugars: A blend of light brown sugar and white granulated sugar is essential. Brown sugar provides moisture and chewiness, while granulated sugar contributes to the crisp edges.
• Eggs: Large eggs bind the ingredients together and add richness. Ensure they are at room temperature for better emulsion with the butter and sugars.
• Vanilla Extract: A crucial flavor enhancer, vanilla extract adds warmth and depth. Use a good quality pure vanilla extract for the best results.
• Baking Soda & Kosher Salt: Baking soda provides the lift and helps with browning. Kosher salt balances the sweetness and brings out all the individual flavors. If using fine table salt, remember to halve the amount as it’s more concentrated. I use Diamond Crystal Kosher Salt.

Easy Step-by-Step Instructions to Bake Perfect Oatmeal Walnut Chocolate Chip Cookies

Follow these detailed steps to create truly exceptional oatmeal walnut chocolate chip cookies. Remember, patience with the brown butter and chilling pays off!

Step 1: Brown Your Butter to Perfection. Begin by placing the unsalted butter in a small, light-colored saucepan. Using a light-colored pan allows you to easily monitor the color changes. Set the saucepan over medium-low heat. Allow the butter to melt completely, then start stirring continuously with a whisk. The butter will begin to foam and sputter as the water evaporates. Continue to stir gently. The sputtering will eventually subside, and if you stir, you’ll start to see tiny dairy solids forming at the bottom of the pan. Keep a close eye on these solids – they will gradually turn a beautiful golden brown, and the butter will emit a distinctly nutty, toasty aroma, reminiscent of hazelnuts. This is your cue! Immediately remove the saucepan from the heat and carefully pour the brown butter into a large, heat-proof mixing bowl. This stops the cooking process and prevents it from burning. Set it aside to cool completely. This step is crucial for the unique flavor of these oatmeal walnut chocolate chip cookies.

Step 2: Toast the Walnuts (Optional, but Highly Recommended!). While your brown butter is cooling, you can toast the walnuts to enhance their flavor. Preheat your oven to 350ºFahrenheit (175ºCelsius). Spread your roughly chopped walnuts in a single layer in a small baking dish or on a baking sheet. Toast them in the preheated oven for 5-7 minutes. Watch them carefully, as nuts can burn quickly! You’re looking for a lightly golden color and an intensified nutty fragrance. Once toasted, remove them from the oven and set aside to cool completely. This extra step adds an incredible depth to your oatmeal walnut cookies.

Step 3: Combine Wet Ingredients. Once the brown butter has cooled (it should still be liquid but not hot), add the light brown sugar, white granulated sugar, and vanilla extract to it. Whisk these ingredients together until the mixture is smooth and well combined. This ensures the sugars dissolve somewhat and integrate evenly, contributing to the cookies’ chewy texture.

Step 4: Mix Dry Ingredients. In a separate, medium-sized bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cardamom (or ginger if substituting), and kosher salt. Ensure these dry ingredients are thoroughly combined to guarantee even leavening and seasoning throughout your oatmeal walnut chocolate chip cookies. Gradually add these dry ingredients to the wet ingredients in the large bowl. Using a rubber spatula, mix until just combined. Be careful not to overmix, as this can lead to tough cookies.

Step 5: Fold in Oats, Chocolate, and Walnuts, Then Chill. Gently stir in the rolled oats until they are evenly distributed throughout the dough. Next, fold in the chocolate chips and the cooled toasted walnuts. Cover the bowl tightly with plastic wrap and place it in the refrigerator. The dough needs to chill for at least 45 minutes, or ideally, up to overnight. This chilling period is essential: it allows the flavors to meld, the oats to absorb moisture, and the butter to firm up, which prevents the cookies from spreading too much during baking, resulting in perfectly thick, soft, and chewy oatmeal cookies.

Step 6: Bake Your Cookies to Golden Perfection. When you’re ready to bake, preheat your oven to 350ºFahrenheit (175ºCelsius). Line two baking sheets with parchment paper for easy removal and cleanup. Take the chilled cookie dough out of the fridge. Using a medium cookie scoop (approximately 1.5 to 2 tablespoons) or two spoons, scoop out generous portions of dough, forming neat balls. Place them on your prepared baking sheet, ensuring they are spaced about 3-4 inches apart to allow for spreading. Bake one sheet at a time for 11-13 minutes. The key is to slightly underbake them: the edges should be set and a lovely golden brown, but the centers may still look a little soft and underbaked. This is exactly what you want for maximum chewiness! Let the cookies cool on the baking sheet for a full 10 minutes before carefully transferring them to a wire cooling rack to cool completely. This allows them to firm up without breaking. If you’re not baking all the dough at once, keep the unbaked cookie dough balls in the fridge until you are ready to bake them to maintain their shape.

Expert Tips & Tricks for Perfect Oatmeal Walnut Chocolate Chip Cookies

Achieve bakery-quality oatmeal walnut chocolate chip cookies with these invaluable tips and tricks:

• Embrace Your Kitchen Scale: For truly consistent and professional-level baking results, a kitchen scale is your best friend. Measuring ingredients by weight (especially flour and oats) is significantly more accurate than using volume measurements (cups). It’s incredibly easy to inadvertently add too much flour or rolled oats when scooping, which is a common culprit for dry, dense cookies. A scale ensures precision every time.
• Mindful Cookie Sizing: I’ve experimented with various cookie dough ball sizes. While using 3 tablespoons of dough will yield impressively large cookies, be aware that they tend to spread more on the baking sheet. For a more standard size that bakes evenly without excessive spreading, sticking to 1.5-2 tablespoon scoops (as recommended in the recipe) works beautifully. If you do opt for larger cookies, ensure ample space between them on the baking sheet.
• Achieve Bakery-Style Perfection: Want that perfectly round, professional-looking cookie shape? This simple trick is a game-changer! Immediately after taking your cookies out of the oven, use a large biscuit cutter (or a round glass slightly larger than your cookie) to gently “scoot” around the warm cookies. This coaxes any uneven edges back into a perfect circle. It’s also incredibly helpful if your cookies have spread a bit more than you intended. For an extra touch of visual appeal, you can press a few extra chocolate chips onto the tops of the warm cookies right after baking.
• The Secret to Softness: Slightly Underbake: To achieve that coveted soft and delightfully chewy texture in your oatmeal walnut cookies, the key is to resist the urge to overbake. Take them out of the oven when the edges are set and lightly golden brown, but the centers still look slightly soft or even a little underdone. They will continue to cook and set as they cool on the hot baking sheet, resulting in a perfect interior.
• The Magic of Overnight Chilling: While 45 minutes of chilling is the minimum, allowing your cookie dough to chill overnight (or even longer, up to 72 hours) can profoundly enhance the flavor and texture. This extended resting period allows the dry ingredients to fully hydrate, the sugars to dissolve more completely, and the flavors (especially the brown butter and spices) to deepen and meld. If chilling overnight or longer, simply let the dough sit at room temperature for about 15-20 minutes before scooping; otherwise, it might be too hard to work with.
• Don’t Overmix the Dough: Once you’ve added the dry ingredients to the wet, mix just until combined. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies instead of the soft, chewy texture we’re aiming for.
• Cooling Rack Importance: After the initial cooling period on the baking sheet, transfer your cookies to a wire cooling rack. This allows air to circulate around them, preventing the bottoms from becoming soggy and ensuring a consistent texture throughout.

Frequently Asked Questions About Oatmeal Walnut Chocolate Chip Cookies

Storage & Freezing Tips for Oatmeal Walnut Chocolate Chip Cookies

Ensure your delicious oatmeal walnut chocolate chip cookies stay fresh and enjoyable for as long as possible with these storage and freezing recommendations:

Storing Baked Cookies: Once completely cooled, these chewy oatmeal walnut chocolate chip cookies can be stored in an airtight container or a large ziploc bag at room temperature for up to 5 days. For optimal freshness, you can place a slice of bread in the container with the cookies; the bread will absorb moisture and help keep the cookies soft and moist. Replace the bread every couple of days. Avoid refrigerating baked cookies, as this can dry them out.

Freezing Baked Cookies: If you want to enjoy these cookies over an extended period, they freeze beautifully! Once your cookies are entirely cooled, arrange them in a single layer on a baking sheet and freeze for about an hour, until solid. Then, transfer the frozen cookies to a freezer-safe ziploc bag or an airtight container, separating layers with parchment paper to prevent sticking. They can be stored in the freezer for up to 2 months. To enjoy, simply let them thaw at room temperature for a few hours, or warm them briefly in the microwave for a fresh-from-the-oven feel.

Freezing Cookie Dough: For freshly baked cookies anytime, freeze the unbaked cookie dough! After chilling the dough for the recommended time, scoop out individual cookie dough balls and place them on a parchment-lined baking sheet. Freeze until solid (about 1-2 hours). Once frozen, transfer the dough balls to a freezer-safe ziploc bag or airtight container. They can be stored for up to 2 months. When ready to bake, you can bake them directly from frozen. Simply preheat your oven to the specified temperature and add an extra 1-3 minutes to the baking time. This is a fantastic way to always have homemade oatmeal walnut chocolate chip cookies on hand!

Oatmeal Walnut Chocolate Chip Cookies

Ella Gilbert

Nutrition