These Chocolate Chip Walnut Cookies are soft and chewy oatmeal cookies made in one bowl with brown sugar, melted butter, two textures of oats, crunchy walnuts, and plenty of chocolate chips. No mixer and no flour needed—just mix, shape, and bake until the edges are golden and the centers stay tender.
These Are the Cookies I Make When I Want Oats, Walnuts, and Chocolate in Every Bite.There is a lot going on in these cookies for something that only needs one bowl.
They have chewy rolled oats, finer quick oats to help everything hold together, brown sugar for a deeper caramel flavor, melted butter, plenty of chopped walnuts, and enough chocolate chips to make sure nobody mistakes them for breakfast oatmeal.
And no mixer.
That part always helps.
The combination of quick oats and rolled oats is what makes this version especially interesting. The finer oats disappear more into the dough while the rolled oats stay visible and give the cookies that hearty, chewy texture.
If you want another oat-heavy cookie, my Oatmeal Chocolate Chip Cookies use bananas, nut butter, oats, and chocolate chips for a completely different flourless version. For the classic bakery-style route, try my Chocolate Chip Cookies Recipe with soft centers and crisp edges. Both recipes are live on The Foodie Blog.
If you’re more in the mood for bars than cookies, these Raspberry Jam Oat Bars have a buttery oat crumble and jam center. And obviously, a warm walnut chocolate chip cookie beside a mug of Homemade Hot Chocolate is never a bad plan.
Table of contents
Ingredients
How to Make Walnut Chocolate Chip Cookies Step by Step
- Prep. Preheat the oven to 350 degrees. Line a baking sheet with parchment.
- Chop the walnuts. Chop the walnuts into small pieces, so they are evenly distributed in the dough.
- Mix the wet ingredients. Add the 1/4 cup soy milk and beat with a wire whisk in a large bowl along that brown sugar, egg, and vanilla. Add the melted butter and whisk until glossy/coupled.
- Add the dry ingredients. Stir in oats, rolled oats, baking powder and salt. Mix until the dough thickens.
- Stir in walnuts. Add the chopped walnuts and gently fold to distribute.
- Add chocolate chips (optional). Add chocolate chips if desired.
- Shape the cookies. Scoop and shape into 12 balls (about 2 tbsp each), then gently flatten into thick discs.
- Press a few extra chocolate chips on top before baking.
- Bake. Bake for 10–12 minutes or until the edges are set and lightly golden.
- Cool. Let cool on the baking sheet for 10 minutes more, then transfer to a rack to finish cooling.
Why Use Quick Oats and Rolled Oats Together
The two textures do different jobs.
Quick oats are smaller, so they blend more closely into the cookie mixture and help the dough hold together. Rolled oats stay more intact and give the cookies a heartier, chewier texture.
Rolled oats remain more intact and give you visible oat pieces and more chew.
That’s why I would keep both rather than rewriting the ingredient list as simply “2 cups oats.”
If you only have rolled oats, pulse roughly half briefly to create a finer texture.
That keeps the structure closer to the original recipe.
Common Mistakes To Avoid
- Toast the walnuts briefly before adding them if you want a deeper, nuttier flavor. Let them cool before mixing them into the dough so they do not warm the butter too much.
- Overmixing the dough after adding the flour.
- Adding too much flour, which can make the cookies dry and cakey.
- Skipping the chilling time if the dough is too soft.
- Chopping the walnuts too large, so the cookies bake unevenly.
- Baking until the cookies look fully firm instead of slightly soft in the center.
- Moving the cookies before they have cooled for a few minutes.
What To Serve With Chocolate Chip Walnut Cookies
Chocolate Chip Walnut Cookies are delicious served with cold milk, hot coffee, espresso, hot chocolate, or vanilla ice cream. They also pair well with caramel sauce, chocolate sauce, fresh strawberries, banana slices, or a simple cookie tray for holidays, parties, and lunchbox treats.
FAQs
Yes. They’re tasty as your normal walnut-forward oat cookie, too, even without chips.
No – this is a very simple dough that needs no heavy machinery; just your arm and/or hand to beat it!
They also can crumble if the walnuts are too large or they’re overbaked. Smaller nuts and bake just until set.
Yes. If only using rolled oats, pulse some of them a little bit to help the dough stick together better.
You can get away with a little less, but you might not be happy with the texture and browning.
The edges should appear set and pale golden, while the centers may still look soft — they firm as they cool.
More Recipes You Will Like :
Chocolate Chip Walnut Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Chop walnuts into small pieces.
- In a bowl, whisk brown sugar, egg, and vanilla until combined.
- Pour in melted butter and whisk until glossy.
- Add oats, rolled oats, baking powder, and salt. Mix until thick.
- Fold in chopped walnuts.
- Stir in chocolate chips if using.
- Shape into 12 balls (about 2 tbsp each) and lightly flatten into thick discs.
- Bake 10–12 minutes, until edges are set and lightly golden.
- Cool 10 minutes on the pan, then transfer to a rack to finish cooling.
Nutrition
Video
Notes
- Chop walnuts small for cleaner slices and less crumbling.
- If using only rolled oats, pulse a portion briefly to help binding.
- If dough feels too soft to shape, chill 10–15 minutes.
- Chocolate chips are optional; add more for a sweeter cookie.
Tried this recipe?
Let us know how it was!Estimated reading time: 7 minutes
