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 neededājust 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 toā350 degrees. Line a baking sheetāwith parchment.
- Chop the walnuts. Chopāthe 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 thatābrown sugar, egg, and vanilla. Addāthe melted butter and whisk until glossy/coupled.
- Add the dry ingredients. Stir in oats, rolled oats,ābaking powder and salt. Mix until the dough thickens.
- Stir in walnuts. Add the chopped walnuts and gently foldāto distribute.
- Add chocolate chips (optional). Addāchocolate chips if desired.
- Shape the cookies. Scoop and shape intoā12 balls (about 2 tbsp each), then gently flatten into thick discs.
- Press a few extra chocolate chips on top before baking.
- Bake. Bake for 10ā12āminutes or until the edges are set and lightly golden.
- Cool. Let cool on the baking sheet for 10āminutes 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 ā2 cups oats.ā
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
- Chopping the walnuts too large, which can make the cookies harder to shape evenly.
- Not mixing the quick oats and rolled oats evenly through the dough.
- Making the cookie dough balls different sizes, which can lead to uneven baking.
- Forgetting to lightly flatten the dough balls into thick discs before baking.
- Baking the cookies until the centers look completely firm instead of stopping when the edges are set and lightly golden.
- Moving the cookies off the baking sheet too soon instead of letting them cool for 10 minutes.
- If the dough feels too soft to shape, skipping the short chilling step before forming the cookies.
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
No. A whisk and a spatula or spoon are enough to mix the dough.
Make sure the walnuts are chopped into small pieces and avoid overbaking the cookies. Let them cool on the baking sheet for 10 minutes before moving them.
Quick oats blend more closely into the dough, while rolled oats stay more visible and give the cookies a chewier texture.
Chill the dough for 10ā15 minutes, then shape it into balls and lightly flatten them into thick discs.
The edges should be set and lightly golden while the centers still look slightly soft. They will continue to firm up as they cool.
The 10-minute cooling time helps the cookies firm up before you transfer them to a wire rack.
More Recipes Youāll Love
Chocolate Chip Walnut Cookies
Ingredients
Equipment
Method
- Preheat oven to 350Ā°F (175Ā°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 quick 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 10ā12 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 10ā15 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
