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Thick Oatmeal Walnut Chocolate Chunk Cookies

Thick, bakery-style oatmeal cookies loaded with toasted walnuts and pools of melted semi-sweet chocolate. Soft centers with crispy golden edges.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter softened to room temperature
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large, room temperature
  • 1 tbsp vanilla extract
Dry Ingredients & Mix-ins
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 1 tsp cinnamon
  • 3 cups old-fashioned rolled oats not quick oats
  • 1.5 cups semi-sweet chocolate chunks chopped from bar
  • 1 cup walnuts chopped and toasted

Equipment

  • Stand Mixer or Hand Mixer
  • Baking sheets
  • Wire rack
  • Parchment paper

Method
 

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. In a large bowl or stand mixer, cream together softened butter, brown sugar, and granulated sugar on medium-high speed for 3-4 minutes until fluffy.
  3. Add eggs one at a time, beating well after each. Mix in the vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon.
  5. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined.
  6. Using a spatula, manually fold in the oats, chocolate chunks, and walnuts until evenly distributed.
  7. Scoop dough into 3-tablespoon sized balls and place on baking sheets, 2 inches apart.
  8. Bake for 10-12 minutes until edges are golden brown but centers look slightly soft.
  9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For perfectly round cookies, use a round cookie cutter to gently scoot the cookies into circles immediately after taking them out of the oven. Store in an airtight container for up to 4 days.