If you’re looking for a recipe for the best oatmeal cookies in the world, stop! You’re here! These Oatmeal Walnut Chocolate Chip Cookies have just the right amount of sweetness and lots of yummy add-ins: walnuts, oats, and chocolate chips – they’re hearty!

Stack of Chocolate Chips Cookies on a White Plate

And doesn’t a nice warm cookie on a chilly afternoon sound like the perfect treat? Maybe with a scoop of vanilla bean ice cream on top? Yeah, I think so too.

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This is also a great recipe to make with your kids or grandkids!

It’s always great to get kids in the kitchen, but when the reward at the end is arguably the best kind of cookie, it makes it just that much more fun.

Large Chocolate Chip Cookies on a Baking Sheet

Ingredients In My Chewy Oatmeal Cookies

1 Cup of Butter – You might notice there isn’t much liquid in this recipe, but it does use lots of butter. Set it out to soften before baking, or see my pro tip below for softening butter in a pinch. Coconut oil works well, if you need to avoid dairy.
1 Cup of Sugar and 1 Cup of Brown Sugar – Equal amounts of white cane sugar and brown sugar. You can substitute other types of sugars as well. Use dark brown sugar for an extra molasses flavor.
1 Tablespoon Vanilla Extract – The magical key to delicious baked goods of all kinds!
4 Egg Yolks – Save the egg whites.
2.5 Cups of Flour – I like to use regular all-purpose flour, but you can use whole-wheat flour or almond flour if you need to consider other options. If using an alternative, use slightly less flour, as both whole wheat and almond flours tend to absorb moisture.
1 Teaspoon of Salt – Just a pinch, to help balance the sweetness of the other ingredients.
1 Teaspoon of Baking Powder + 1 Teaspoon of Baking Soda – Ladies and gentlemen, these are your leavening agents for these delicious, somewhat chewy, cookies.
3 Cups of Chocolate Chips – What’s a cookie without some milk chocolate chips? Chocolate chunks work well too! Follow your feelings here – you may want to use more or less of this ingredient (or a different type of chip), depending on your family’s preferences.
1 Cup of Walnuts – Chopped walnuts add a nice crunch and nutty flavor.
1 Cup of Oats – Any oats will do! I like to use old fashioned oats, but if quick cooking oats are what you have on hand, use those. They’ll work just fine in this recipe!

Open Bag of Walnuts Sitting on the Kitchen Counter

How To Make Oatmeal Walnut Chocolate Chip Cookies

This easy recipe comes together quickly! Here’s the rundown:

Using a stand mixer with a paddle attachment and large mixing bowl (or a hand mixer!), cream butter and both sugars together. Then, add the rest of the wet ingredients – the vanilla and egg yolks.
Mix your dry ingredients together separately in a medium bowl, then add the flour mixture to the wet mixture. Mix on medium-high speed until fully combined.
Add the yummy bits – the walnuts and chocolate chips and old-fashioned oats!
Use a cookie scoop to place cookie dough balls on an ungreased cookie sheet (or a prepared baking sheet with a silicone mat). Then bake cookies until golden brown! The baking time depends on your oven – somewhere around 10-12 minutes.

Large Chocolate Chip Cookies on Metal Baking Sheet

Oftentimes, I make larger-size cookies. I create large cookie dough balls and then press them down a bit.

Sometimes my version of these cookies turn out to look more like pancake-size cookies! ha!

This requires a couple more minutes of baking time, but it’s worth the wait. My kids agree!

Ways To Change Up This Oatmeal Chocolate Chip Cookie Recipe

Change what type of “chips” you use!

Try peanut butter chips, butterscotch chips, white chocolate chips, semi-sweet chocolate chips, dark chocolate chips… the options are endless!

Make oatmeal raisin cookies by swapping the chocolate chips for raisins.
Try banana oatmeal cookies! You have most of the ingredients for a banana nut bread here already! Halve the butter and add two mashed bananas. And since bananas are sweet, consider using semisweet chocolate chips instead.
Add some spices! A dash of cinnamon or some orange zest will really up the flavor.

Plate of Cookies Sitting on a Kitchen Counter

How To Store Leftover Chewy Oatmeal Chocolate Chip Cookies

If you have leftover cookies – Perish the thought! – you can store them in an airtight container at room temperature for up to a week.

If you need to layer them on top of each other, lay a sheet of parchment paper or wax paper between the layers.

This will keep them from sticking to each other. For longer storage, place them in a Ziploc bag and set them in the freezer. They will keep this way for up to a month, if not more.

How To Freeze Walnut Oatmeal Cookie Dough For Later

Have you ever found yourself needing a baked good by the next morning, and have no time or ingredients on hand?

This is one of my favorite recipes to make ahead! Double the batch – because, I mean, you should probably go ahead and bake a dozen to enjoy with ice cream, right?

Then, take tablespoons of dough, roll them into nice balls, then place them on a cookie sheet lined with parchment paper. Don’t let them touch!

Place the tray in the freezer until the dough balls are frozen. Once they’ve frozen, you can take them off the sheet and dump them all in a plastic Ziploc bag.

The next time you need some cookies in a pinch, just reach in the bag and take out what you need!

My Top Tips For The Best Oatmeal Chocolate Walnut Cookies

To make the best oatmeal chocolate chip cookies ever, take a look at these extra tips!

Chocolate Chip Cookies on a Baking Sheet

Don’t let the cookies sit on the non-stick pan after cooking! That sheet will retain heat for quite a while after coming out of the oven, and it will continue to cook the bottom of your cookies. Instead, move them to a wire rack to cool.

SHOP OUR KITCHEN FAVORITES ON AMAZON

It’s important to use soft butter for this recipe, but we all forget to set the butter out on the counter sometimes, don’t we? However, melted butter interacts with ingredients in a completely different way from softened butter. Taking cold butter and popping it in the microwave is going to mess with your cookie texture. Instead, boil some water, but it in a glass jar or measuring cup, let it sit for a few minutes, then dump the water out. Overturn the empty jar over your stick of butter. The ambient heat from the glass will soften your butter to the perfect consistency in under 5 minutes!

If you like chewier cookies, it’s definitely a good idea to use quick-cooking oats! They observe moisture quicker, making a cookie with a little less crunch.
To keep your cookies from overspreading during baking, pop the bowl of dough in the fridge for half an hour before scooping and baking. This firms up the butter in the dough again, and helps the cookies keep their shape!