The people have voted (on IG) and you couldn’t wait for this oatmeal chocolate chip cookie recipe! And I honestly don’t blame you.
Because this oatmeal walnut chocolate chip cookie is my official go-to dessert now. I tweaked this recipe five times before deeming it perfect. Changing the amount of flour, the cooking temperature, the cooking time, until it was perfect. And thus, I present to you this perfect cookie.
It is crispy on the outside edges, but gooey on the inside. The oats give it a dense texture, while the walnuts give it a bit of crunch. All I have to say is, you must make this. You are going to totally love it.
A few notes about the recipe first-
Make sure you follow the directions regarding the dry vs wet ingredients. It’s super important that you cream together the sugar, eggs , vanilla extract and butter. I didn’t used to do this because I thought it was just a tedious extra step. BUT I learned in my baking class that this step is actually super important. It creates an emulsification so that the cookie holds together better.
The other step to be sure not to skip is to put the dough in the refrigerator. This is going to firm up the dough a bit and you will thank me later when the middle of your cookies are perfectly gooey.
There is nothing more satisfying or comforting than a warm, delicious, gooey chocolate chip cookie. So today, tonight, whenever you make these, grab a big glass of milk, a few cookies, and just enjoy them.
Have an oatmeal chocolate chip cookie cookie tonight on me 🙂
These oatmeal walnut chocolate chip cookies are the absolutely perfect cookie. Crispy on the edges and soft in the middle.
- 3 cups old fashioned oats
- 1 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups brown sugar
- 1 tbsp vanilla extract
- 2 eggs
- 1 cup (2 sticks) of unsalted butter, softened
- 1.5 cups chocolate chips
- 1 cup chopped walnuts
Preheat the oven to 350 degrees.
In a small mixing bowl, combine the oats, flour, baking soda and salt, whisk together and set aside.
Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and sugar together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and mix on high until combined. Set aside.
Add the dry ingredients into the wet ingredients and mix together until combined.
Add in the chocolate chips and chopped walnuts (if using) and mix until combined.
Line a baking sheet with parchment paper. Roll balls of dough (about 1 and 1/2 Tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. Refrigerate for 30 minutes.
Bake for 11-12 minutes or until lightly browned on the sides. The centers will look soft and under-baked. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.
Cover and store leftover cookies at room temperature for up to 1 week.
*To freeze the dough, form the cookie dough into balls and freeze them on a parchment paper lined baking sheet. Once frozen, transfer the cookie dough balls to a freezer-friendly container. Store in the freezer for up to 3 months.
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cookie, chocolate chip cookie, oatmeal chocolate chip cookie