Chewy Oatmeal Walnut Cookies

Chewy oatmeal walnut cookies

The Spruce Eats / Bahareh Niati

Prep: 25 mins
Cook: 17 mins
Total: 42 mins
Servings: 27 servings
Yield: 27 cookies
Nutrition Facts (per serving)
273 Calories
19g Fat
22g Carbs
5g Protein
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Nutrition Facts
Servings: 27
Amount per serving
Calories 273
% Daily Value*
Total Fat 19g 25%
Saturated Fat 7g 33%
Cholesterol 29mg 10%
Sodium 131mg 6%
Total Carbohydrate 22g 8%
Dietary Fiber 2g 8%
Total Sugars 9g
Protein 5g
Vitamin C 0mg 1%
Calcium 30mg 2%
Iron 1mg 7%
Potassium 121mg 3%
*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.

"The oats make these cookies nicely chewy. I used dark brown sugar because it has more molasses than light, which to me, gave the cookies a more traditional oatmeal cookie texture and flavor. I froze some unbaked shaped cookie dough for when the next craving hits." —Diana Andrews

Chewy Oatmeal Walnut Cookies/Tester Image
A Note From Our Recipe Tester


  • 1 1/2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 1/2 teaspoons ground cinnamon

  • 1 teaspoon kosher salt

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

  • 3/4 cup packed brown sugar

  • 1/2 cup granulated sugar

  • 1 large egg

  • 1 teaspoon pure vanilla extract

  • 3 cups rolled oats

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

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make chewy oatmeal walnut cookies

    The Spruce Eats / Bahareh Niati

  2. Position a rack in the upper and lower third of the oven and heat to 375 F. Lightly grease 2 cookie sheets or line them with parchment paper or a silicone baking mat.

    Two sheet pans lined with parchment paper

    The Spruce Eats / Bahareh Niati

  3. In a large bowl, whisk together the flour, baking soda, cinnamon and salt. Set aside.

    Flour, baking soda, cinnamon, and salt in a bowl

    The Spruce Eats / Bahareh Niati

  4. In another large bowl, cream the butter and the sugars.

    Butter and granulated and brown sugar creamed in a bowl

    The Spruce Eats / Bahareh Niati

  5. Add the egg and vanilla, and continue to mix until well-combined. Gradually add the flour mixture until well combined. Alternatively, use a stand mixer fitted with the paddle attachment on medium speed.

    Adding flour to the Egg and butter mixture

    The Spruce Eats / Bahareh Niati

  6. Fold in the oats and the walnuts.

    Folding oats and walnuts into the cookie dough with a spatula

    The Spruce Eats / Bahareh Niati

  7. Drop 2 tablespoons of dough, about 2-inches apart on the prepared cookie sheets.

    Mounds of dough on a prepared baking sheet

    The Spruce Eats / Bahareh Niati

  8. Bake the cookies for 15 to 18 minutes or until they are light brown around the edges. Let the cookies cool on the cookie sheets for 1 to 2 minutes.

    Cooked oatmeal walnut cookies on baking sheets

    The Spruce Eats / Bahareh Niati

  9. Transfer to a wire rack to cool completely before serving or storing them in a cookie jar with a loose lid.

    Oatmeal walnut cookies on a cooling rack

    The Spruce Eats / Bahareh Niati


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