Chewy Oatmeal Walnut Cookies

By
Carroll Pellegrinelli
Carroll Pellegrinelli
Expert baker and published author, Carroll Pellegrinelli shares her knowledge of bread baking and desserts.
Learn about The Spruce Eats' Editorial Process
Updated on 09/14/21
Oatmeals cookies with walnuts

 

Photo by Cathy Scola/Getty Images 
Prep: 25 mins
Cook: 14 mins
Total: 39 mins
Servings: 36 servings
Yield: 36 cookies
Nutrition Facts (per serving)
205 Calories
15g Fat
17g Carbs
3g Protein
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Nutrition Facts
Servings: 36
Amount per serving
Calories 205
% Daily Value*
Total Fat 15g 19%
Saturated Fat 5g 24%
Cholesterol 22mg 7%
Sodium 148mg 6%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 6%
Total Sugars 7g
Protein 3g
Vitamin C 0mg 1%
Calcium 23mg 2%
Iron 1mg 5%
Potassium 91mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These Oatmeal Walnut Cookie have a wonderfully chewy texture and a want-at-least-one-more taste. If we start dreaming about them then we know it's time to make them again. When we're being smart, we don't bake all of the dough at one time. Instead, freeze a few balls of dough for baking at a later date.

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Ingredients

  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 1/2 teaspoons cinnamon

  • 1 teaspoon salt

  • 1 1/4 cups (10 ounces) unsalted butter, softened

  • 3/4 cup brown sugar, packed

  • 1/2 cup sugar

  • 1 large egg

  • 1 teaspoon vanilla

  • 3 cups rolled oats

  • 1 1/4 cups walnuts, coarsely chopped, lightly toasted

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 375 F. Lightly grease the cookie sheets or line them with parchment paper or a silicone baking mat.

  3. Combine the flour, baking soda, cinnamon and the salt in a large bowl with a wire whisk. Set the bowl aside.

  4. In a separate bowl, cream the butter and the sugar. Add the egg and vanilla. Combine completely. Slowly add flour mixture until it was well combined. Hand-stir the oats and the walnuts.

  5. Drop 2 tablespoons of dough for on the prepared cookie sheets.

  6. Bake the cookies for 12 to 14 minutes or until they are browned around the edges.

  7. Take the sheets from the oven, and allow the cookies to cool on the sheets for 1 to 2 minutes.

  8. Remove the Oatmeal Walnut Cookies to a wire rack to cool completely before storing them in a cookie jar with a loose lid.

Notes:

Most cookie recipes call for "ungreased cookie sheets." For those recipes, we recommend spraying your cookie sheet with cookie spray and wipe away any excess oil with a paper towel. This way you don't have to worry about scraping off your cookies.