Oatmeal Walnut Chocolate Chip Cookies, jumbo chocolate chip cookies with chunks of walnuts, oats, and chocolate chips. This easy from-scratch cookie recipe creates the best cookie with a crispy outside and soft and chewy inside. Best of both worlds!
These simple homemade Oatmeal Walnut Chocolate Chip Cookies were not supposed to end up on the site here. I was just experimenting and threw in some oats, chocolate chips, and toasted walnuts. These jumbo chocolate chip cookies turned out amazing so thought I’d share. My favorite kind of cookie, crispy on the outside and soft and chewy on the inside.
These from-scratch cookies are based on my oldie but goodie Chocolate Chip Cookie recipe. It’s an old post but I make those cookies all the time (sooo many local requests for those cookies). And these jumbo cookies are also similar to my Banana Oatmeal Cookies with chocolate chips and walnuts (another great chocolate chip cookie recipe).
Small confession, I will probably never make these cookies again. Why? Well because they were so delicious we couldn’t stop eating them. Yikes! I’m half kidding about not making them again. But I do make them again, I will keep one and have to give the rest away.
True story… I told my daughter to hide these cookies from me because they were so good. She did but then she couldn’t stop eating them so she gave them to my son. He couldn’t stop eating them so he gave them to my husband who didn’t hide them so well and before you knew it the kids and I had eaten the cookies in NO time.
These chocolate chip cookies kind of remind me of the DoubleTree Hotel cookies but these are large thick jumbo cookies. I believe their cookies have a bit of cinnamon as well. You could certainly add a dash of cinnamon to these and they’d be delicious.
Equipment You May Need
- Scale – An electric kitchen scale will come in handy weighing the ingredients and cookie balls.
- Silicone Mat –Silicone mats, or parchment paper, are not only great for cleanup but can help the cookies from spreading too much. Precut parchment paper liners the size of your cookie sheets are my favorite!
(Full printable recipe card is at bottom of post.)
Oatmeal Walnut Chocolate Chip Cookies Ingredients
- Flour – Regular all-purpose flour.
- Oats – Please use QUICK oats. Different types of oats such as old-fashioned or steel-cut can lead to very different results and texture.
- Baking Powder
- Baking Soda
- Brown Sugar – Light brown sugar. You could use dark if you don’t mind a little more molasses flavor but I don’t really recommend it for these particular cookies.
- Granulated Sugar
- Butter – Unsalted butter. Be sure the butter is softened before mixing with the sugar.
- Eggs – Large whole eggs.
- Vanilla – Vanilla extract but you could use your favorite extract for a different flavor. Maple extract could be an interesting addition or substitution.
- Chocolate Chips – You can use regular or mini chocolate chips, as well as your favorite flavor of chocolate such as semi-sweet, dark, bittersweet, milk, or even white chocolate.
- Walnuts – I lightly toasted and coarsely chopped the walnuts. You don’t have to toast the walnuts, but I love the flavor of toasted nuts. Pecans would also be a great substitution if you prefer.
How to Make Oatmeal Walnut Chocolate Chip Cookies
Step One: Mix togther the dry ingredients.
Step Two: Cream the sugars and butter, then beat in eggs and vanilla.
Step Three: Combine the dry and wet ingredients. Stir in the chocolate and walnuts. Then divide the dough into 8 balls (best to use a scale if you can). Place on a lined baking sheet. Silicone mats or parchment paper work best.
Step Four: Cover the dough balls with plastic wrap and refrigerate. Refrigerate overnight if you can, but at least a few hours.
Step Five: Bake the cookies in batches. I usually put 2 cookie balls on a lined baking sheet but you could probably do 4. Leave the cookies on the pan for a few minutes when they come out of the oven to firm up a little before trying to move them to a cooling rack to finish cooling.
(Full printable recipe card with full details is at bottom of post.)
- These cookies are great warm, at room temperature, or even out of the freezer.
- I made these cookies jumbo-sized (6 ounces each to be exact), but you can make them smaller just be sure to adjust the baking time.
- Eat the cookie as-is or for a fun restaurant-quality dessert top with ice cream and your favorite sundae toppings like hot fudge, whipped cream, and chopped nuts. This dessert peanut butter sauce would also be a good topping.
Quick Tips for Best Results
- Weigh the ingredients for best results and be careful making any substitutions. Substitutions can always lead to very different results.
- Since these are such large thick jumbo cookies, the bottoms can get a tad brown or overbake if the cookies are not baked in the middle of the oven. I like to put another cookie sheet on the rack below as close to the middle rack as possible to help block direct heat from the bottom. That’s just me though.
- Be sure to let the cookies sit on the pan for a few minutes when coming out of the oven to firm up a tad before moving them to a wire rack to cool completely.
Oatmeal Walnut Chocolate Chip Cookies FAQ
How should I store the cookies?
Store the cookies in an airtight container at room temperature. Or you could also store in the refrigerator or freezer for longer storage.
Can I freeze the cookies?
Yes! These cookies freeze very well.
How long will the cookies last?
The cookies will last at least a few days to a week at room temperature, on the longer side in the fridge, or a few months in the freezer.
Instead of chocolate chips, you could use your favorite baking chip such as white chocolate chips or dark chocolate chips. Instead of the walnuts you could use your favorite nut such as peanuts or pecans.
Do I have to use nuts?
No, you can substitute something else for the nuts if you’d like or add in more chocolate chips. The walnuts do help give the cookies kind of nice jagged edge.
Can I use low-fat ingredients?
I would not suggest using a low fat butter or butter alternative such as margarine in this recipe.
What else can I add to this recipe?
You can add or substitute other mix-ins such as raisins, craisins or dried cranberries, chopped dried banana or cherries, coconut, butterscotch chips, toffee chips, or your other favorite mix-ins. A dash of cinnamon would also be delicious. Orange zest could be interesting too. Maybe even a little maple extract.
Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.
Vegan – No, I would not recommend substituting vegan ingredients for this particular recipe. I mean, you could, BUT your results will be quite different. You would have to use egg and butter alternatives and check brands of other ingredients.
Vegetarian – It’s vegetarian. Be sure to check individual brands/products just to be sure though.
Low-Carb – You can try sugar substitutes for the granulated and brown sugar to make these cookies a little lower carb, but I have not tried so can not guarantee results.
Gluten-Free -Try a gluten-free baking flour and make sure specific brands of the other ingredients are gluten-free. Again, I haven’t tried alternatives in this recipe so not sure how the cookies will turn out.
Other Cookie Recipes You May Enjoy
Hope you enjoy this jumbo Oatmeal Walnut Chocolate Chip Cookie recipe. Tell me in the comments if you made any changes.
Oatmeal Walnut Chocolate Chip Cookies
- 286.125 grams all-purpose flour (about 2 1/4 cups + 2 Tablespoons)
- 122.625 grams quick oats (about 1 1/2 cups)
- 1 tablespoon cornstarch
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 216 grams light brown sugar (about 1 cup + 2 tablespoons)
- 168 grams granulated sugar (about 3/4 cup + 2 tablespoons)
- 1 cup unsalted butter softened to room temperature
- 2 large eggs
- 2 teaspoons vanilla extract
- In large bowl, whisk together flour, oats, cornstarch, salt, baking powder, and baking soda until well combined; set aside.
- In a separate large bowl, beat together brown sugar, granulated sugar, and butter with an electric mixer on medium speed until well combined. Add eggs and beat until combined, then beat in vanilla.
- Beat flour mixture into wet mixture until combined. Stir in chocolate chips and walnuts. Divide the dough into 8 large balls (6 ounces each) on a baking sheet that have been lined with silicone mat (or parchment paper or wax paper).
- Cover cookie dough balls with plastic wrap and refrigerate dough overnight for best results (or at least a few hours).
- Preheat oven to 350 degrees F. Place cookie dough balls in batches on baking sheets that have been lined with parchment paper (or silicone mats). Bake cookies about 18-23 minutes in the middle of the oven, turning pans halfway through baking. Let cookies sit on pan a few minutes to firm up slightly, then cool cookies on wire racks.
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)