These tasty and simple walnut chocolate chip oatmeal cookies are soft and chewy. You can have them ready in just 20 minutes—from mixing the dough to baking—no chilling needed!
INGREDIENTS
- 105g (¾ cup) all-purpose flour, measured using the dip-and-sweep method*
- 1 tsp ground cinnamon*
- 1 tsp cornstarch
- ½ tsp baking soda
- ¼ tsp salt (optional)
- 115g (½ cup) unsalted butter, melted**
- 110g (½ cup packed) light brown sugar
- 50g (¼ cup) granulated sugar
- 1 large egg, at room temperature
- 1 tsp pure vanilla extract
- 130g (½ cup + ⅓ cup) old-fashioned rolled oats
- 90g (½ cup) chocolate chips
- 80g (⅔ cup) walnuts, roughly chopped
- Extra chocolate chips for decorating (about 10g)
INSTRUCTIONS
- Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a medium bowl, mix the flour, cinnamon, cornstarch, baking soda, and salt (if using). Set aside.
- In another bowl, whisk together the brown sugar, granulated sugar, and melted butter.
- Add the egg to the sugar mixture and stir until combined. Mix in the vanilla extract.
- Gradually fold in the dry flour mixture with a spoon or spatula. Be careful not to overmix.
- Stir in the rolled oats, followed by the chocolate chips and walnuts, ensuring everything is evenly incorporated.
- Roll the dough into 2-tablespoon-sized balls (about 38-40 grams each) and place them about 2.5 inches (6.5 cm) apart on the prepared baking sheet.
- Bake for 10 minutes, or until the edges are golden brown and the tops are slightly set. The cookies will be soft when they come out of the oven but will firm up as they cool. If you like, use the back of a spoon to reshape the edges before they cool completely. Sprinkle extra chocolate chips on top while they’re still hot if desired.
- Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
NOTES
- *For a mild cinnamon flavor, use ½ teaspoon. If you prefer no cinnamon, feel free to skip it.
- **To melt the butter quickly, heat it halfway in a small pan over medium heat, then remove from heat and stir until fully melted.
How to Store
- Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them for up to 2 months.
How to Make Ahead
- Chill the dough or dough balls in the fridge for up to 2 days or freeze them for up to 2 months. If freezing, shape the dough into balls. Note that chilled dough will not spread much when baked, so you may need to gently press the balls before freezing or allow the dough to come to room temperature.
Nutrition (Per Cookie)
- Calories: 185 kcal
- Carbohydrates: 22g
- Protein: 3g
- Fat: 10g
- Saturated Fat: 4g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 2g
- Trans Fat: 1g
- Cholesterol: 24mg
- Sodium: 73mg
- Potassium: 65mg
- Fiber: 1g
- Sugar: 12g
- Vitamin A: 185 IU
- Vitamin C: 1mg
- Calcium: 24mg
- Iron: 1mg
