Healthy Oatmeal Walnut Cookies

Sometimes the best comfort food is also the simplest to make, and that’s definitely true when it comes to homemade cookies. Like many of you, I’m always on the lookout for cookie recipes that don’t require fancy ingredients or complicated steps, especially when the afternoon sugar craving hits or when the kids are begging for a sweet treat.

These oatmeal walnut cookies are exactly what you need: they’re warm and comforting, quick to whip up with pantry staples you probably already have, and just the right balance of wholesome oats and nutty goodness that makes you feel a little less guilty about having seconds.

What Kind of Oats Should I Use?

Traditional rolled oats (sometimes called old-fashioned oats) are the best choice for these cookies, giving them that classic chewy texture and nutty flavor. While quick oats might seem like a tempting substitute, they’re actually more processed and will give you a different texture – they tend to make cookies that are less chewy and more compact. Steel-cut oats aren’t a good option here either, as they’re too hard and won’t soften enough during baking. If you’re buying oats specifically for this recipe, look for containers marked “old-fashioned” or “traditional rolled oats,” and check that they’re fresh by giving them a quick sniff – they should smell slightly nutty and clean, never musty or stale.

Options for Substitutions

These cookies are pretty adaptable – here’s what you can swap if needed:

• Rolled oats: Traditional rolled oats are best here, but you can use quick oats in a pinch – just know your cookies might be a bit less chewy. Don’t use instant oats though, as they’ll make your cookies too soft.
• Walnuts: Not a fan of walnuts or don’t have any? Pecans, almonds, or even macadamia nuts work great. You could also try adding chocolate chips, dried cranberries, or raisins instead.
• Butter: While butter gives the best flavor, you can use margarine or coconut oil as a 1:1 replacement. Just keep in mind that margarine might make your cookies spread more.
• Brown sugar: Out of brown sugar? Mix regular white sugar with a tablespoon of molasses. Or just use all white sugar – your cookies will be a bit less chewy but still good!
• Plain flour: All-purpose flour works best, but you can try whole wheat flour for a nuttier taste – just expect slightly denser cookies.

Watch Out for These Mistakes While Baking

The texture of your oatmeal walnut cookies can turn out hard and dry if you’re using instant oats instead of traditional rolled oats – the latter provides that perfect chewy texture we all love in a good oatmeal cookie. Another common mistake is overmixing the dough once you’ve added the flour, which can lead to tough cookies – mix just until the ingredients are combined, then stop. To prevent your cookies from spreading too much during baking, make sure your butter is softened but not melted, and don’t skip chilling the dough for at least 30 minutes before baking. For the best results, take the cookies out when they still look slightly underbaked in the center (the edges should be lightly golden), as they’ll continue to set while cooling on the baking sheet.

What to Serve With Oatmeal Walnut Cookies?

These hearty oatmeal walnut cookies are perfect for pairing with your favorite hot drinks! A cold glass of milk is the classic choice, but I love serving them alongside a warm cup of coffee or hot chocolate for an afternoon treat. For a cozy fall moment, try them with spiced chai tea or apple cider – the cinnamon in the cookies goes really well with these warming beverages. If you’re setting these out for guests, consider adding some fresh fruit on the side like sliced apples or pears to balance out the sweetness of the cookies.

Storage Instructions

Counter Storage: These oatmeal walnut cookies stay fresh in an airtight container at room temperature for up to 5 days. I like to put a piece of bread in the container – it’s an old trick that helps keep the cookies soft and chewy!

Freeze: Got extras? These cookies freeze really well! Just place them in a freezer bag or container with parchment paper between layers to prevent sticking. They’ll keep for up to 3 months in the freezer. Perfect for when you want a sweet treat but don’t feel like baking!

Make Ahead: You can prepare the cookie dough ahead of time and keep it in the fridge for up to 3 days. Just wrap it tightly in plastic wrap. You can also roll the dough into balls and freeze them – then bake straight from frozen, just add an extra minute or two to the baking time.

Preparation Time	15-20 minutes
Cooking Time	13-15 minutes
Total Time	2 hours 28 minutes – 2 hours 35 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1300
• Protein: 15-20 g
• Fat: 70-80 g
• Carbohydrates: 150-160 g

Ingredients

• 1/2 cup plain flour (I use King Arthur all-purpose flour)
• 4 oz unsalted butter (softened to room temperature)
• 1 2/3 cups rolled oats (not instant)
• 2/3 cup brown sugar
• 1/2 tsp ground cinnamon
• 1 large egg (at room temperature, about 70°F, for better emulsification)
• 1/4 cup granulated sugar
• 1/2 tsp baking powder
• 2/3 cup walnuts (coarsely chopped for texture)

Step 1: Prepare the Wet Ingredients

In a large bowl, cream together the butter and sugar using an electric mixer until the mixture is light and fluffy.

Add the egg and continue to mix well until fully incorporated.

Step 2: Combine Dry Ingredients

To the wet ingredients, add old fashioned oatmeal, flour, cinnamon, and baking powder.

Use a wooden spoon to mix everything thoroughly until the dry ingredients are well combined with the wet mixture.

Step 3: Add Nuts and Chill the Dough

Gently fold in the chopped walnuts into the dough, ensuring they are evenly distributed.

Cover the bowl and let the dough chill in the fridge for 2 hours.

This will help enhance the flavors and make the dough easier to handle.

Step 4: Preheat Oven and Prepare Baking Sheet

Preheat your oven to 350°F (175°C).

While the oven is heating, line a baking sheet with parchment paper to prevent the cookies from sticking and make for easy cleanup.

Step 5: Shape and Bake the Cookies

Using a spoon or ice cream scoop, form balls of cookie dough and place them 2 inches apart on the prepared baking sheet.

Bake in the preheated oven for 13-15 minutes, or until the bottoms of the cookies start to brown.

Step 6: Cool and Enjoy

Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your homemade oatmeal walnut cookies!