Description
Delight in these chewy Chocolate Chip Oatmeal Walnut Cookies, perfectly toasted walnuts combined with old fashioned oats and semi-sweet chocolate chips create a deliciously textured treat. Lightly spiced with cinnamon and enriched with molasses, these cookies balance sweet and hearty flavors, baked to soft perfection with edges just set, making them irresistibly melt-in-your-mouth.
Ingredients
Dry Ingredients
- ¾ cup + 1½ Tablespoons (102g) all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1½ cups (120g) old fashioned oats (do not use quick oats)
- ½ cup (85g) semi-sweet chocolate chips
- ⅓ cup (30g) shelled walnuts (toasted and chopped)
Wet Ingredients
- 6 Tablespoons (85g) unsalted butter (softened to room temperature)
- ½ cup (100g) firmly packed light brown sugar
- 2 Tablespoons (25g) granulated sugar
- 1 large egg (room temperature)
- 2 teaspoons vanilla extract
- 2 Tablespoons (30mL) unsulphured molasses
Instructions
- Toast Walnuts: In a medium saucepan over medium heat, toast the shelled walnuts, stirring frequently until lightly browned and fragrant. Remove from heat and cool for about 10 minutes, then coarsely chop. Set aside ¼ cup (22g) of the toasted walnuts for the recipe; reserve the rest for optional garnish.
- Prepare Baking Sheet and Oven: Preheat your oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, ground cinnamon, and salt. Set this mixture aside.
- Cream Butter and Sugars: Using a hand mixer or stand mixer fitted with a paddle attachment, cream the softened butter, light brown sugar, and granulated sugar together on medium-high speed until the mixture becomes light and fluffy, about 2-3 minutes.
- Add Egg and Flavorings: Add the egg to the creamed butter mixture and beat on high until fully combined. Next, add the vanilla extract and molasses, continuing to beat on high speed until the mixture is thoroughly incorporated. Scrape down the sides and bottom of the bowl as needed.
- Combine Wet and Dry Ingredients: Reduce mixer speed to low and gradually add the dry ingredients to the wet mixture. Continue mixing on low until just combined.
- Add Oats, Chocolate Chips, and Walnuts: With the mixer still on low, add in the old fashioned oats, semi-sweet chocolate chips, and the reserved ¼ cup toasted walnuts. Mix gently until evenly distributed throughout the dough. Allow the dough to rest for 10 minutes to hydrate the oats.
- Shape Cookies: Using a cookie scoop (#50 size recommended), drop scoops of dough evenly spaced onto the prepared baking sheet.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are just set. The cookies should appear slightly underdone with some bubbles on the top, which is desired for a chewy texture.
- Cool and Optional Garnish: Remove the cookies from the oven and let them rest on the baking sheet for at least 10 minutes to set. For added texture and visual appeal, press extra chocolate chips and walnut pieces into the tops of the cookies while still warm.
- Storage: Store cooled cookies tightly covered at room temperature for up to 5 days. Both baked cookies and unbaked dough freeze well (dough for up to 2 months). When baking from frozen dough, do not thaw and add approximately 1 minute to the baking time.
Notes
- Pressing chocolate chips and walnut pieces onto the tops of hot cookies enhances their texture and appearance.
- Avoid overbaking; cookies will look underdone with bubbles on top but will set as they cool, maintaining a soft, chewy texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
