Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 cup (200 g) brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2½ cups (200 g) old-fashioned rolled oats
- 1½ cups (180 g) chopped walnuts or pecans
- 1 cup (170 g) chocolate chips, optional
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture and mix just until combined.
- Fold in the rolled oats and chopped walnuts. Add chocolate chips if desired.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10–13 minutes, until the edges are lightly golden while the centers remain slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Tips
For thicker, softer cookies, chill the dough for 30 minutes before baking. Don’t overbake—the cookies will continue to set as they cool.
Storage
Store in an airtight container at room temperature for 4–5 days, or freeze the baked cookies for up to 3 months.
Enjoy these soft, chewy oatmeal walnut cookies with a cup of coffee or tea!