Easy Walnut Cookies With Chocolate Chips (One Bowl)
CLASSIC WALNUT COOKIES are chewy oatmeal cookies with brown sugar, melted butter and chopped walnuts. Mix the dough within one bowl, shape and bake in 17 minutes for golden crust edges with a tender center.
These are the sort of cookies you bake when you’re looking to make a simple, satisfying homemade treat with a nutty crunch and method that’s easy, no-fuss.
They’re naturally hearty from the oats, and you can keep them classic or stir in chocolate chips for added richness.
Table of contents
Why You’ll Love This Recipe
- One bowl, no mixer fast mix.
- Chewy texture, chewiest at the edge of the oats
- Buttery walnut taste with every bite
- Easily customizable to add chocolate chips
- Excellent for make ahead snacks and lunchboxes
Ingredients
Candy base
Wet Ingredients
- 1/2 cup packed brown sugar (100g)
- 7 tbsp melted butter (100 g)
- 1 large egg (about 55 without shell)
- 1 tsp vanilla extract
Dry Ingredients
- 1 cup oats (80 g)
- 1 cup rolled oats (80 g)
- 1 tbsp baking powder (14 g)
- Salt, generous pinch (1/8 tsp / 1 g or so)
Finish
Mix-ins
- 3/4 cup (80 g) chopped walnuts
- 1/3 – 1/2 cup chocolate chips, optional (50–70 g)
Ingredient Notes & Substitutions
- Oats + rolled oats: A combination of the two gives you a better texture — quick oats bond, and rolled oats chew. If all you have is rolled oats you can quickly pulse a handful to mimic quick oats.
- Brown sugar: Moistens the cookies and imparts caramel flavor. Light or dark brown sugar will do.
- Butter: I use melted butter both because it makes this recipe simple and easy (no need to plan time for the butter to come to room temperature) and it will give a denser, chewy bite. If using salted butter, cut the added salt to a tiny pinch.
- Walnuts: Chop finely if you prefer, so they spread throughout the mixture. Pecans are a great swap.
- Chocolate chips: Optional, but if you want something sweeter and more like a dessert cookie, then I recommend using them!
- Baking powder: It lifts and keeps the cookies from being overly heavy. Measure carefully.
How to Make CLASSIC WALNUT COOKIES
- 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.
Expert Tips
- Try to weigh your oats if you can so your texture stays the same.
- Don’t overbake — pull them out when the edges are just set; they will firm up as they cool.
- Chop walnuts fine so the cookies don’t fall apart when you bite into them.
- If the dough feels too soft to shape, refrigerate for 10-15 minutes.
- Press them down gently before baking to ensure even baking and better form.
- To make them especially chocolatey, press a couple of chips into the tops before baking.
- Cool on the pan till first — these are fragile when warm.
- Wrap and store after completely cooled for a chewy (not wet) texture.
Storage & Freezing
- At room temperature: In an airtight container for 3–4 days.
- Refrigerator: Store leftovers in an air-tight container in the fridge 5-7 days (bring to room temp before serving for best texture).
- Freezer (baked): Freeeze in a tightly sealed bag/container for up to 2 months. Thaw at room temp.
- Photo by Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post Freezer (unbaked dough): Freeze cookie discs between layers of parchment or wax paper on a cover in the freezer, then bag. Bake from frozen, increase 1-2 minutes.
Variations
- You can also add cinnamon (1/2 tsp) giving it a warm taste.
- Replace walnuts with pecans or almonds.
- Stir in raisins or dried cranberries instead of chocolate chips.
- Brighten it up with orange zest.
- Dark chocolate chunks create a bakery-style appearance.
CLASSIC WALNUT COOKIES
Chewy oat cookies made with brown sugar, melted butter, and chopped walnuts, with optional chocolate chips for extra richness.
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!FAQs
Can I make these without chocolate chip?
Yes. They’re tasty as your normal walnut-forward oat cookie, too, even without chips.
Do I need a mixer?
No – this is a very simple dough that needs no heavy machinery; just your arm and/or hand to beat it!
Why are my cookies crumbly?
They also can crumble if the walnuts are too large or they’re overbaked. Smaller nuts and bake just until set.
Can I use only one kind of oats?
Yes. If only using rolled oats, pulse some of them a little bit to help the dough stick together better.
Can I reduce the sugar?
You can get away with a little less, but you might not be happy with the texture and browning.
How do I know they’re done?
The edges should appear set and pale golden, while the centers may still look soft — they firm as they cool.
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Estimated reading time: 7 minutes
