Oatmeal Walnut Chocolate Chip Cookies
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OATMEAL WALNUT CHOCOLATE CHIP COOKIES
These oatmeal chocolate walnut cookies are made with just a few simple pantry ingredients and in a few short steps, this recipe comes together quickly.
This oatmeal chocolate chip cookie recipe even has an extra ingredient to make them more flavorful and soft, boxed pudding mix! This is our secret ingredient and one that truly makes the cookies even more delicious!
THE BEST OATMEAL CHOCOLATE CHIP WALNUT COOKIES
We really do think this recipe is the BEST! Thanks to a few special ingredients this cookie recipe turns out perfectly moist and flavorful. These chewy cookies are a wonderful combination of texture and taste, a recipe that you will not soon forget.
These cookies also do not spread very much when baking so you end up with thick cookies packed with ooey gooey goodness. They stay fresh for days and are always a huge hit around in my house. You are going absolutely to love this oatmeal chocolate chip walnut cookie recipe!
Equipment You May Need
- Cookie Sheet – Good quality cookie sheets are a must for cookie baking and preferably NOT nonstic pans. Thin or flimsy pans can warp or cause cookies to overbake on the bottom.
- Scale – An electric kitchen scale will come in handy weighing the ingredients and cookie balls.
- Silicone Mat –Silicone mats, or parchment paper, are not only great for cleanup but can help the cookies from spreading too much. Precut parchment paper liners the size of your cookie sheets are my favorite!
INGREDIENTS FOR CHOCOLATE CHIP COOKIES WITH OATMEAL AND WALNUTS
-Butter: You will need ½ cup of softened butter to make these cookies rich in flavor.
-Shortening: Adding in ½ cup of butter flavored shortening will give the cookies a nice soft texture.
-Sugars: Use 1 cup of packed light brown sugar and ½ cup of granulated sugar to make the cookies sweet and chewy with crisp edges.
-Eggs: Use 2 large eggs to make the cookie dough bind together well and provide a lovely chewy feel.
-Vanilla extract: You will need 1 teaspoon of vanilla extract to help enhance the flavors in the dough well.
-Pudding mix: Use 1 3.4-ounce sized box of vanilla instant pudding (just the dry stuff) to help add flavor and texture to these cookies.
Flour: The base of the cookie dough is 1 ½ cups of all-purpose flour.
-Baking soda: You will need 1 teaspoon of baking soda to help leaven the cookies properly.
-Salt: Adding in ½ teaspoon of salt will help to enhance the flavors in the dough.
-Oats: Using 3 cups of rolled oats will result in a perfect balance of sweet and salty in every bite.
-Chocolate chips: You will need 2 cups of semi-sweet chocolate chips so that there is plenty in every cookie.
-Walnuts: Use ¾ cups of chopped walnuts for a perfect combination of taste and texture in this recipe.
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!
DON’T OVERBAKE
In order to keep these cookies soft and chewy, you’ll need to be sure to bake them just for the time suggested (10-12 minutes). Err on the side of fewer minutes until you find out exactly how your oven will treat these oatmeal cookies. The result should be oatmeal chocolate walnut cookies with just a hint of crispness on the outside.
There is no shortage of goodies inside every bite, and I assure you these simple oatmeal chocolate chip cookies with walnuts are absolutely loaded with all the chips and all the nuts.
Keep the nuts on the chunkier side for a more prominent nut flavor, if you so desire.
And if you really want to kick up the flavor, go ahead and toast the nuts a little bit before you throw them into the cookie dough. However it is you prepare your mix-ins, grab a tall glass of milk, kick up your feet, and take pleasure in each little nibble (or gobble) of the most flavorful oatmeal cookie on the block!
Serving Suggestions
- These cookies are great warm, at room temperature, or even out of the freezer.
- I made these cookies jumbo-sized (6 ounces each to be exact), but you can make them smaller just be sure to adjust the baking time.
- Eat the cookie as-is or for a fun restaurant-quality dessert top with ice cream and your favorite sundae toppings like hot fudge, whipped cream, and chopped nuts. This dessert peanut butter sauce would also be a good topping.
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.
NUTRITION
How should I store the cookies?
Can I freeze the cookies?
How long will the cookies last?
The cookies will last at least a few days to a week at room temperature, on the longer side in the fridge, or a few months in the freezer.
Substitutions?
Instead of chocolate chips, you could use your favorite baking chip such as white chocolate chips or dark chocolate chips. Instead of the walnuts you could use your favorite nut such as peanuts or pecans.
Do I have to use nuts?
No, you can substitute something else for the nuts if you’d like or add in more chocolate chips. The walnuts do help give the cookies kind of nice jagged edge.
Can I use low-fat ingredients?
I would not suggest using a low fat butter or butter alternative such as margarine in this recipe.
What else can I add to this recipe?
You can add or substitute other mix-ins such as raisins, craisins or dried cranberries, chopped dried banana or cherries, coconut, butterscotch chips, toffee chips, or your other favorite mix-ins. A dash of cinnamon would also be delicious. Orange zest could be interesting too. Maybe even a little maple extract.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – No, I would not recommend substituting vegan ingredients for this particular recipe. I mean, you could, BUT your results will be quite different. You would have to use egg and butter alternatives and check brands of other ingredients.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – You can try sugar substitutes for the granulated and brown sugar to make these cookies a little lower carb, but I have not tried so can not guarantee results.
Gluten-Free -Try a gluten-free baking flour and make sure specific brands of the other ingredients are gluten-free. Again, I haven’t tried alternatives in this recipe so not sure how the cookies will turn out.
