The Ultimate Soft & Chunky Oatmeal Walnut Cookies

By Jason Griffith

There is something inherently nostalgic about a warm oatmeal cookie. It’s the kind of treat that doesn’t need fancy bells and whistles to be perfect—it just needs the right balance of texture and flavor. My Oatmeal Walnut Cookies are the epitome of that balance. They are thick, soft in the center, and packed with the earthy crunch of toasted walnuts. Whether you are baking for a school bake sale or just a rainy Tuesday afternoon, this recipe is a guaranteed winner.

Why I Love This Recipe

I’ve developed many cookie recipes over the years, from my Secret Weapon Chocolate Chip Cookies to quick 3-Ingredient Breakfast Cookies, but this specific oatmeal walnut version holds a special place in my kitchen.

What sets these apart is the “chunky” factor. By using rolled oats instead of quick oats, you get a hearty chew that stands up to the bite of the walnuts. The hint of cinnamon provides a cozy warmth that makes your kitchen smell like a professional bakery. Plus, they are incredibly sturdy, making them the perfect candidate for gifting or packing in lunchboxes.

Ingredients You’ll Need

To get that perfect “soft yet chunky” texture, quality ingredients matter. Here is what you’ll need to pull from your pantry:

The Dry Base:

• All-Purpose Flour: 2 cups (250 g)
• Baking Soda & Baking Powder: 1 tsp soda and ½ tsp powder for the perfect lift.
• Salt: ½ tsp to balance the sweetness.
• Ground Cinnamon: 1 tsp (optional, but highly recommended for depth).

The Creamy Center:

• Unsalted Butter: ¾ cup (170 g), softened to room temperature.
• Granulated Sugar: ¾ cup (150 g) for crisp edges.
• Brown Sugar: ¾ cup (165 g), packed for a chewy, molasses-rich center.
• Large Eggs: 2, at room temperature to ensure a smooth emulsion.
• Vanilla Extract: 1½ tsp for that classic aroma.

The Mix-ins:

• Rolled Oats: 2 cups (180 g) — also known as old-fashioned oats.
• Chopped Walnuts: 1 cup (120 g).
• Chocolate Chips: ½ cup (optional, but let’s be honest, they’re always a good idea).

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Swaps and Notes

• The Nut Factor: If you aren’t a fan of walnuts, pecans or almonds work beautifully here.
• Oat Selection: Stick to rolled oats. Quick oats will make the cookies too soft and cake-like, losing that signature “chunky” texture.
• Butter Temperature: Ensure your butter is soft but not greasy. If it’s too melty, your cookies will spread into pancakes.
• The Shortcut: If you are in a massive rush and don’t have time for a full scratch bake, check out my guide on Easy Cake Mix Cookies for a faster alternative.

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Step-by-Step Instructions

1. Prep the Station: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until well combined.
3. Cream Butter and Sugars: In a large bowl (or stand mixer), beat the softened butter with the granulated sugar and brown sugar. Beat for 2–3 minutes until the mixture looks pale and fluffy.
4. Incorporate Wet Ingredients: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Merge the Mixtures: Gradually add the dry ingredients to the butter mixture. Mix on low speed just until no streaks of flour remain. Do not overmix!
6. The Fold-In: Using a spatula, fold in the rolled oats, chopped walnuts, and chocolate chips (if using).
7. Scoop and Space: Drop 2-tablespoon portions (a medium cookie scoop is perfect here) onto the prepared baking sheets. Space them about 2 inches apart.
8. Bake: Bake for 10–13 minutes. You are looking for the edges to be lightly golden, while the centers still look slightly “underdone” or set.
9. Cooling Phase: Let the cookies rest on the hot pan for 5 minutes. This allows them to finish setting up without becoming hard. Transfer to a wire rack to cool completely.

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Tips for Success

• Toast the Walnuts: Before adding them to the dough, toast your walnuts in a dry skillet over medium heat for 3-5 minutes. It intensifies the flavor significantly.
• The Chill Factor: For a thicker, more professional-looking cookie, chill the dough in the fridge for 30–60 minutes before scooping. This prevents excessive spreading.
• Measure by Weight: If possible, use a kitchen scale for the flour. It is the best way to avoid “dry” cookies caused by packing too much flour into a measuring cup.

Serving Suggestions and Pairings

These cookies are fantastic on their own, but they also pair beautifully with other treats. If you are setting up a dessert table, try serving them alongside these Rich Peanut Butter Brownies for a “sweet and salty” vibe.

They also go great with a cold glass of milk or a warm cup of coffee. If you have extra fruit on hand, they are a wonderful crunchy side to a slice of Chocolate Chip Banana Bread.

Nutritional Information (Per Serving)

• Calories: 195 kcal
• Total Fat: 10g
• Carbohydrates: 24g
• Protein: 3g
• Fiber: 2g

Storage and Leftover Tips

• Room Temp: Store in an airtight container for up to 4 days. Pro tip: Put a slice of white bread in the container to keep the cookies soft!
• Freezing: You can freeze the baked cookies for up to 2 months. Alternatively, freeze the raw dough balls and bake them straight from the freezer (just add 2 minutes to the bake time).

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More Recipes You Will Love

• Copycat Neiman Marcus Chocolate Chip Cookies
• 3-Ingredient Oatmeal Breakfast Cookies
• Ultimate Peanut Butter Brownies

Final Thoughts

I hope you enjoy these Oatmeal Walnut Cookies as much as my family does. They are the perfect “anytime” treat that brings a bit of warmth to your day. If you try this recipe, please leave a comment below or tag us on social media! We love seeing your kitchen creations. Happy baking!