Chewy Oatmeal Walnut Cookies

Oatmeal Walnut Cookies
Oatmeal Walnut Cookies. Carroll Pellegrinelli
  • 39 mins
  • Prep: 25 mins,
  • Cook: 14 mins
  • Yield: 3 dozen (36 servings)
Ratings (4)

These Oatmeal Walnut Cookie have a wonderfully chewy texture and a want-at-least-one-more taste. If I start dreaming about them then I know it's time to make them again. When I'm being smart, I don't bake all of the dough at one time. I'll freeze a few balls of dough for baking at a later date.

What You'll Need

  • 1 1/2 cups flour
  • 1 teaspoon​​ baking soda
  • 1 1/2 teaspoons​ cinnamon
  • 1 teaspoon salt
  • 1 1/4 cups butter (softened)
  • 3/4 cup brown sugar (packed)
  • 1/2 cup sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 3 cups​ rolled oats
  • 1-1/4 cups walnuts (coarsely chopped and lightly toasted)

How to Make It

Preheat the oven to 375 degrees F. Lightly* grease the cookie sheets or line them with parchment paper or a silicone baking mat. Combine the flour, baking soda, cinnamon and the salt in a large bowl with a wire whisk. Set the bowl aside. In a separate bowl, cream the butter and the sugar. Add the egg and vanilla. Combine completely. Slowly add flour mixture until it was well combined. Hand the stir-in oats and the walnuts.



Drop 2 tablespoons of dough for on the prepared cookie sheets. Bake the cookies for 12-14 minutes or until they are browned around the edges. Take the sheets from oven, and allow the cookies to cool on the sheets for 1 to 2 minutes. Remove the Oatmeal Walnut Cookies to a wire rack to cool completely before storing them in a cookie jar with a loose lid.

Notes in the Margin:
Most cookie recipes call for "ungreased cookie sheets". I'm tired of having to scrape my cookie bottoms off of the baking sheets. For those recipes, I spray my cookie sheet with cookie spray. I wipe any excess oi off with a paper towel.