Chewy Oatmeal Walnut Cookies

By Carroll Pellegrinelli

Updated 06/29/19

Oatmeals cookies with walnuts

 

Photo by Cathy Scola/Getty Images 

  • Total: 39 mins
  • Prep: 25 mins
  • Cook: 14 mins
  • Yield: 3 dozen (36 servings)
Nutritional Guidelines (per serving)
128 Calories
10g Fat
10g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 3 dozen (36 servings)
Amount per serving
Calories 128
% Daily Value*
Total Fat 10g 12%
Saturated Fat 4g 22%
Cholesterol 23mg 8%
Sodium 79mg 3%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 2%
Protein 1g
Calcium 17mg 1%
*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.

Ingredients

  • 1 1/2 cups flour
  • 1 teaspoon​​ baking soda
  • 1 1/2 teaspoons​ cinnamon
  • 1 teaspoon salt
  • 1 1/4 cups butter (softened)
  • 3/4 cup brown sugar (packed)
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 3 cups​ rolled oats
  • 1-1/4 cups walnuts (coarsely chopped and 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 the stir-in 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.

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