If you love lots of texture in your cookies, then you will love these walnut oatmeal cookies with chocolate chips. They have chewy oats, crunchy walnuts and gooey chocolate chunks. Ready in less than 30 minutes, they are super quick and easy to make!

stack of three walnut oatmeal cookies in front of a plate of more cookies.

Often times the best cookies are the ones with all the textures. I love when I bite into a cookie that is really chewy, but also has a bit of crunch (like my maple pecan cookies). It’s even better when it’s warm and the chocolate chips are still melty! These homemade walnut oatmeal cookies are the perfect example. I bet you’ll love them as much as I do!

Why You Will Love This Recipe

  • Ready in less than 30 minutes. These warm and gooey cookie are ready to eat in no time. Nothing is better than a 30 minute recipe!
  • Nutty and chewy texture. Between the oats, walnuts and chocolate chips, the texture is hard to beat! Each bite is chewy, crunchy and flavorful.
  • Big batch perfect for sharing. Whip up these cookies whenever you need to bring a treat to a gathering. There will be plenty to go around!
  • Easy to make ahead. The dough can be chilled for up to 48 hours or frozen for up to 3 months, which is perfect for the holidays.

Ingredient Notes

bowls of ingredients to make walnut oatmeal cookies.
  • Rolled oats: Also known as old-fashioned oats, this makes the cookies extra chewy!
  • Butter: Use room temperature unsalted butter (salt is added separately to activate the baking soda).
  • Brown sugar: I prefer dark brown sugar for this recipe. It adds a subtle molasses flavor that pairs well with the walnuts!
  • Walnuts: Use raw walnuts that are roughly chopped, then measured.
  • Baking soda: To help the cookies rise and spread in the oven. Make sure its fresh for best results.

Refer to recipe card for ingredient details and measurements.

Recipe Variations

Toast the walnuts. After the oven has preheated, place the walnuts on a baking sheet and toast them for about 5 to 10 minutes. Give them a gentle toss halfway through for even toasting and let them cool before using in the recipe.

Use different mix-ins. Try pecans, pistachios or macadamia nuts instead of walnuts! You can also add 1/2 cup raisins or dried cranberries. I like dark chocolate chips, but milk chocolate and white chocolate work too!

Make cookie sandwiches! Choose your favorite frosting and frost the bottom of one cookies. Place the bottom of another cookies to make a sandwich! I think cream cheese frosting or chocolate buttercream would taste delicious.

Add some more flavor. For spice cookies, add 1/2 teaspoon nutmeg and 1/4 teaspoon allspice (or ground cloves) to the dry ingredients. You can also add 1/2 teaspoon almond extract for a more nutty flavor. For a subtle citrus flavor, add 1 Tablespoon orange zest!

Make a small batch. Cut the recipe in half to make a smaller batch of cookies (yields 18).

How to Make Walnut Oatmeal Cookies

photo collage demonstrating how to make walnut oatmeal cookies on a mixing bowl.
  1. Whisk together the dry ingredients: rolled oats, flour, cinnamon, baking soda and salt. Set aside.
  2. Mix together the wet ingredients. Beat butter, brown sugar and sugar on high speed until light and fluffy. Add eggs and vanilla, and mix until incorporated.
  3. Add dry ingredients to wet ingredients. Mix just until combined.
  4. Stir in the mix-ins: chopped walnuts and chocolate chips.
photo collage demonstrating how to scoop and bake walnut oatmeal cookies.
  1. Use a medium cookie scoop to scoop dough. Roll into balls and place on a parchment-lined baking sheet, about 2 inches apart.
  2. Bake at 350 F for 10 to 12 minutes or until the edges are set and the centers are soft.

Expert Tips

Weigh your ingredients with a kitchen scale for accurate measurements. If you don’t have a scale, be sure to spoon and level your flour (don’t pack it down in the measuring cup).

Use room temperature ingredients. Not only does this make it easier to mix the ingredients, but it also makes a more uniform dough. As a result, the cookies are all consistent in texture and taste!

Don’t over-mix the dough when adding the dry ingredients. Mix just until combined. Over-mixing the dry ingredients with the wet ingredients will cause the cookies to be dense instead of soft.

Be careful not to over-bake. Remember the cookies will firm up a bit as they cool, so it’s best if they are slightly under-baked when you take them out of the oven. The centers should be soft, but edges are set.

Use good-quality ingredients that are fresh, particularly the oats and walnuts. It improves the taste and texture of the cookies. I also recommend checking that your cinnamon is not expired and the vanilla extract is 100% pure.

pile of walnut oatmeal cookies on parchment paper on a plate.

Make Ahead and Storage Tips

Make ahead: The dough may be made ahead of time and stored in the refrigerator for up to 48 hours. Let it sit at room temperature for 10 minutes or until soft enough to scoop.

Storage: Store cookies in an airtight container at room temperature for up to 5 days.

Freezing: Dough may be wrapped in plastic wrap and frozen for up to 3 months. When ready to bake, defrost it in the refrigerator before bringing to room temperature and scooping. Baked cookies may also be frozen for up to 3 months. I suggest wrapping in plastic wrap and storing in an airtight container for ultimate freshness.

Recipe FAQ

Why did my cookies spread?

Most likely the dough was too warm, which can easily happen in a hot or humid climate. Chill the cookie dough balls for 15 minutes before baking to prevent spreading.

Can I use quick oats instead?

Yes, but the texture will be less chewy and baking time may also be shorter. I do not recommend steel-cut oats because it will cause the cookies to be too tough.

Why are my cookies dry?

Either they were over-baked or the ingredients were not measured right. I suggest checking your oven temperature with a thermometer and weighing your ingredients with a scale for accurate measuring.

two chewy walnut oatmeal cookies with chocolate chips.

Did you love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below and if you REALLY loved it, consider leaving a comment further down the page.

stack of three walnut oatmeal cookies in front of a plate of more cookies.

Get the Recipe: Easy Walnut Oatmeal Cookies

Easy walnut oatmeal cookies are a delightful treat, combining the chewy goodness of oats with the satisfying crunch of walnuts.
5 (12 ratings)


  • 3 cups (270 grams) old-fashioned rolled oats (not instant)
  • 1 ½ cups (187 g) all-purpose flour, measured correctly
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup (226 grams or 2 sticks) unsalted butter, room temperature
  • 1 cup (200 grams) packed dark brown sugar, (light brown works too)
  • cup (66 grams) granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • ¾ cup (110 g) coarsely chopped walnuts
  • ¾ cup (127 g or 4 oz) dark chocolate chunks or chips


  • Preheat the oven to 350° F. Line cookie sheets with parchment paper, set aside.
  • Whisk together flour, oats, baking soda, salt, and cinnamon. Set aside.
  • In a bowl of a stand mixer (or using a hand mixer), mix together the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 3 to 4 minutes. Beat in vanilla and eggs until light and creamy, about 1 minute Scrape down sides when necessary.
  • Gradually add the flour oat mixture and mix until just blended. Stir in the walnuts and chocolate chunks.
  • Use a medium cookie scoop to scoop dough and form into balls. Place on parchment lined cookie sheet and bake for 10 to 12 minutes. The edges will look lightly browned and the centers soft. Let the cookies cool on the cookie sheet for 3 minutes and then transfer to a cooling rack to cool completely.


Oats: Use old fashioned rolled oats for the perfect chewy texture. Quick oats may be used as a substitute, but the texture won’t be as chewy. I do not recommend steel cut oats.
Over-baking: Be careful not to over-bake the cookies or else they will turn out dry. It’s best if they are slightly under-baked and they will firm up as they cool.
Store in an airtight container at room temperature for up to 5 days.
Freeze dough for up to 3 months. Defrost in the refrigerator before bringing to room temperature and baking.
Serving: 1cookie, Calories: 161kcal, Carbohydrates: 19g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 23mg, Sodium: 73mg, Potassium: 78mg, Fiber: 1g, Sugar: 9g, Vitamin A: 172IU, Vitamin C: 0.1mg, Calcium: 27mg, Iron: 1mg

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