Oatmeal walnut cookies are chunky and tasty. Have these chunky oatmeal cookies with a glass of milk to taste all the happiness!
Another oatmeal cookie recipe for your oatmeal cookie cravings! Have you checked out our oatmeal cookie collection? Some our favorites are cranberry oatmeal cookies, chocolate chip oatmeal cookies and maple oatmeal cookies. And today I’m going to show you an oldie but goldie recipe, these oatmeal cookies come with a crunchy twist, making it so hard to stop at one cookie!
A chunky twist on easy oatmeal cookies!
Cookies are Kyle’s favorite snack and oatmeal raisin is his favorite type of cookie. He really likes these Happy Thumbprint cookies, too. (Honestly, everyone loves these- they vanish in an hour!) These cookies are a twist on a childhood favorite. By adding walnuts to classic oatmeal cookies, we have a little crunch in every bite that makes these cookies irresistible!
Walnut oatmeal cookies ingredients
The ingredients you need for these cookies are pretty basic:
- Brown sugar
- Granulated sugar
- Baking powder
That’s pretty much it. You have to let the dough chill in the fridge for 2 hours so they keep their shape and taste better. Or you can simply make the dough the night before and refrigerate the cookie dough overnight.
Quick oatmeal or old fashioned oatmeal?
To make this recipe, I used old fashioned oatmeal as I almost always do when it comes to baked oatmeal cookies. Old fashioned oatmeal gives a nice texture to cookies and it makes them pretty chewy. Check out this article to learn more about old fashioned oatmeal vs quick oatmeal for baking.
How to make oatmeal walnut cookies
Start with creaming butter and sugar in a large bowl. Add in the egg and mix well until fully combined. Add in flour, oatmeal, cinnamon and baking powder. Stir using a spatula or a wooden spoon. Then add chopped walnuts and stir well. Refrigerate the cookie dough for about two hours.
Preheat the oven to 350ºF. Line a baking sheet with parchment paper and scoop out the oatmeal cookie dough onto the baking sheet using a cookie or ice cream scoop. Place them two inches apart from each other to give them room to spread. Bake in the oven and cool completely on a baking sheet before serving.
How long should I bake oatmeal cookies for?
I usually bake oatmeal cookie for about 12-15 minutes until the edges are golden brown. The cookies are usually pretty soft once they’re out of the oven and you can transfer them to the wire rack after 5-10 minutes.
Pro tip: Make sure not to over bake the cookies otherwise they’ll turn hard and dry. The cookies are ready once the edges are set and golden and the middle is still soft.
Walnut oatmeal cookie variations
- Oatmeal raisin walnut cookies: add 1/2 cup raisins to the batter with the walnuts.
- Cranberry oatmeal walnut cookies: add 1/2 cup dried cranberries to the cookie dough with the walnuts.
- Oatmeal chocolate chip walnut cookies: use 1/2 cup chocolate chips in the cookie dough while adding the walnuts.
These walnut oatmeal cookies are crunchy with a hint of cinnamon that makes them perfect for anytime of the year!
More delicious cookie recipes:
- Peanut Butter Oatmeal Raisin Cookies
- CHEWY DOUBLE CHOCOLATE COOKIES
- CHEWY GINGER MOLASSES COOKIES
- CHOCOLATE PUDDING CHOCOLATE CHIP COOKIE CUPS
- Brown Sugar Pecan Cookies
- Persian Raisin Cookies (Shirini Keshmeshi)
- Chewy Oatmeal Raisin Cookies Without Butter
I’m sure you will love these cookies as much as we do. I am planning to bake them again for Christmas and hope you give them a try as well.
Oatmeal Walnut Cookies
- 1 stick unsalted butter
- 2/3 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 2/3 cup oatmeal
- 1/2 cup AP flour
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 2/3 cup chopped walnut
- Cream butter and sugar in a bowl.
- Add the egg and mix well.
- Add oatmeal, flour, cinnamon and baking powder. Mix well using a wooden spoon.
- Add chopped walnut and mix again.
- Let the dough chill in the fridge for 2 hours.
- Preheat the oven to 350 F / 180 C. Line a baking sheet with parchment paper.
- Using a spoon or ice cream scoop, form balls of cookie dough and place them 2 inch apart on the baking sheet.
- Bake for 13-15 minutes until the bottoms of the cookies start to brown.