Old-Fashioned Oatmeal Walnut Cookies

Introduction

These Old-Fashioned Oatmeal Walnut Cookies are soft, thick, and packed with hearty oats and crunchy walnuts. Perfectly golden on the outside and tender inside, they’re a classic homemade treat that pairs beautifully with a glass of milk or a warm cup of coffee. Easy to make and full of nostalgic flavor, these cookies are ideal for holidays, bake sales, or everyday snacking.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs, room temperature
• 1½ teaspoons vanilla extract
• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 3 cups old-fashioned rolled oats
• 1 cup chopped walnuts

Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in eggs one at a time, then mix in vanilla extract.
4. In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
5. Gradually add dry ingredients to the wet mixture and mix until combined.
6. Fold in oats and chopped walnuts.
7. Scoop dough onto prepared baking sheets, spacing about 2 inches apart.
8. Bake for 10–12 minutes, until edges are lightly golden.
9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips

• Use old-fashioned oats for the best chewy texture.
• Do not overbake—cookies will continue to set as they cool.
• Toast the walnuts lightly for extra flavor.

FAQs

Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer and less chewy.

Can I add chocolate chips or raisins?
Absolutely—swap half the walnuts or add ½ cup chocolate chips or raisins.

Why are my cookies dry?
Overbaking or too much flour can dry them out—measure carefully.

Can I freeze the cookie dough?
Yes, freeze dough balls for up to 3 months and bake from frozen.

Do these cookies spread a lot?
They spread slightly but stay thick and soft.