Right along with politics and the most effective way to load a dishwasher, defining the perfect chocolate chip cookie is guaranteed to spark a debate. The winning argument: chewy Chocolate Chip Walnut Cookies!

Whole Wheat Walnut Chocolate Chip Cookies on a piece of parchment paper

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Chocolate chip cookies are a source of (mostly) good-spirited debate in our household.

Which is the greatest chocolate chip cookie?

  • Is it chewy or crispy?
  • Fluffy or flat?
  • Nuts or no nuts?
  • Dark chocolate or milk chocolate?

Though I know you are narrating a declarative answer to each of these questions in your head, today I’m excited to tell you about my second favorite chocolate chip cookie of all time: chocolate chip walnut cookies.

They are:

  • Gratifyingly chewy
  • Not too thick and not too thin
  • Punctuated with toasty walnuts (you’ll like ’em!)
  • Dark chocolate is the only chocolate that has business in my cookie dough
Old Fashioned Chocolate Chip Walnut Cookies with espresso, dark chocolate and cinnamon.

The World’s Best Chocolate Chip Walnut Cookies

Wondering where my favorite chocolate chip cookie recipe of all time can be found? My cookbook!

Those cookies are the world’s best and worth a copy alone. YES, I SAID IT.

While I am no stranger to gussying up a chocolate chip cookie (Banana Oatmeal Cookies with chocolate chips, Zucchini Cookies with chocolate chips, and Healthy Peanut Butter Oatmeal Cookies are three faves) or doubling up on the chocolate (hello, Dark Chocolate Cookies), I adore classic chocolate chip cookies with all of my heart.

If you are a fan of soft, chewy cookies made with more nutritious ingredients, you’ll fall for them too!

5 Star Review

“These are our new favorite chocolate chip cookie, by far. We cannot keep enough on hand. SO delicious and they keep really well and stay chewy for literally weeks. They’re the current favorite dessert in our household, and I have made them several times now!”

— Anna —

How to Make Chewy Chocolate Chip Walnut Cookies

This recipe for oatmeal chocolate chip walnut cookies is inspired by the thick, chewy DoubleTree Hotel chocolate chip oatmeal cookies (if you’ve stayed at a DoubleTree, you know the ones).

I revamped the original recipe to suit my ideal cookie preferences.

  • They are ooey-gooey (sorry thin, crispy cookie-lovers; these are for my fellow chewy fans).
  • Use all butter (key for the fullest flavor).
  • Have more brown sugar than white (for extra softness).
  • As with my full lineup of healthy cookie recipes, I used whole grains, without sacrificing taste or an ounce of cookie softness.
Whole Wheat Walnut Chocolate Chip Cookies. My PERFECT chocolate chip cookie recipe.

The Ingredients

  • Oats + Flour. Regular readers know I’m a serious advocate for incorporating whole grains wherever possible, but never at the expense of taste. These cookies are 100% whole grain, thanks to a combination of ground oats, which give the cookies extra body and chewiness (think the DoubleTree Hotel cookie) and white whole wheat flour.
  • Butter. We’re going all in with the butter in this recipe. It’s critical for achieving the perfect flavor and texture. (Prefer a chocolate chip cookie made without butter? Check out my Healthy Chocolate Chip Cookies or Healthy Oatmeal Cookies.)
  • Dark Brown Sugar. Makes our cookies deliciously sweet, moist, and chewy.
  • Espresso. Though you can’t taste the coffee flavor in the cookies, the espresso intensifies the chocolate flavor. It is magical and well worth trying!
  • Cinnamon. A pinch for extra warmth. It’s subtle, but completely delectable and adds another dimension of flavor.
  • Vanilla. Vanilla anchors the chocolate and espresso, so no imitators please! We are baking cookies from scratch, so let’s use real, pure vanilla extract and do them justice shall we?
  • Apple Cider Vinegar. This ingredient sounds odd, but trust. It keeps the cookies from being too sweet and tempers the taste of the whole grains.
  • Dark Chocolate Chips. Good quality chocolate chips are very important to creating the best-possible chocolate chip cookie. After all, what’s a chocolate chip cookie without the melt-in-your-mouth chocolatey goodness?
  • Walnuts. Old fashioned chocolate chip cookies with walnuts are a classic for a reason. Finely chopped, walnuts add an extra richness and toastiness to the cookies without overpowering them.

Substitution Tip!

No walnuts? You can swap them for finely chopped toasted pecans, cashews, or an additional 1/4 cup of chocolate chips.

The Directions

Dry ingredients in a food processor
  1. Grind the oats. Mix them with the flour in a bowl.
Wet ingredients in a bowl
  1. Beat the butter, sugars, vanilla, espresso, cinnamon, and salt together.
Cookie batter in a bowl
  1. Add the baking soda, vinegar, and egg.
a mixing bowl with oatmeal, walnuts, and chocolate chips for making chocolate chip walnut cookies
  1. Incorporate the dry ingredients. Add the chocolate chips and walnuts. Chill in the refrigerator overnight (it’s worth it!).
chewy chocolate chip walnut cookie dough scooped on a baking sheet
  1. Drop the dough onto two parchment-lined baking sheets. Bake at 350 degrees F for 9 minutes.
Healthy chocolate chip walnut cookies on a cooling rack
  1. Let cool on the baking sheet for a few minutes, then transfer to a wire rack. DIG IN!

Chilling Cookie Dough

For cookies with a richer flavor and that won’t spread on the baking sheet, YES you need to chill the dough.

  • Allowing the dough to chill overnight in the fridge gives the flavors time to get friendly, allows the wet and dry ingredients to fully incorporate, and results in a cookie of superior taste and texture.

Storage Tips

  • To Store. Leftover cookies will keep in an airtight storage container at room temperature for up to 1 week.
  • To Freeze. Freeze baked cookies in an airtight freezer-safe storage container or ziptop bag for up to 3 months. Thaw and enjoy as desired.

Meal Prep Tip

You can prepare the cookie dough in advance and freeze it for easy cookies on demand. This is ideal for last-minute entertaining (or late-night “emergencies”).

  • Prepare the cookie dough, and drop it as directed onto two parchment-lined baking sheets. Freeze until solid.
  • Transfer the frozen cookie dough balls to an airtight freezer-safe storage container or ziptop bag.
  • Bake directly from frozen on demand, adding a few extra minutes to the baking time.

What to Serve with Chocolate Chip Cookies

Recommended Tools to Make this Recipe

The Best Food Processor

Whether you’re preparing ingredients for cookie dough or making a delicious dip, this high-quality food processor is the best kitchen tool to have.

OK, now that I’ve given you the full spectrum of what makes these chocolate chip walnut cookies my idea of the perfect chocolate chip cookie, here is what you actually need to know: these cookies are out-of-control amazing.

I’m sorry, that wasn’t very food bloggerish of me.

I should have written you a beautiful description about how these cookies have a perfectly soft and lightly chewy texture from the ground oats and brown sugar, deep dark chocolate flavor intensified by espresso, plus warmth from the cinnamon, toasted walnuts, and good quality vanilla—all while being not overly sweet and 100% whole grain.

Like I said, out-of-control-amazing.

Whole Wheat Walnut Chocolate Chip Cookies on a piece of parchment paper

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Though I know you have a favorite chocolate chip cookie recipe of your own, I sincerely hope that you give these chocolate chip walnut cookies (or the World’s Best Oatmeal Chocolate Chip Cookies from my cookbook) a try very soon!

Frequently Asked Questions

Can I Use Milk Chocolate Chips Instead?

While I’m partial to the flavor of dark chocolate chips, you can make these into milk chocolate chip walnut cookies instead. Just make sure to use good-quality chocolate chips.

Do I Have to Use the Espresso Powder?

The espresso powder amplifies the chocolate flavor and makes these cookies taste truly special, so I highly recommend using it. However, it is optional, so you can omit it if you prefer.

Does the Dough have to Be Refrigerated Overnight?

Letting the dough chill is important for both the taste and texture of these cookies. I’ve found that letting it chill overnight produced the best results, but even an hour of time in the refrigerator will help.

Can I Swap the Ground Oats for Additional White Whole Wheat Flour?

While oat flour is an easier swap than most for wheat flour, I have not tested the cookies this way. Oats have unique properties and do not react the same way in baking as other flours do.

If you’re craving chocolate chip cookies and don’t have any oats on hand, check out my other delicious cookie recipes for inspiration.

Whole Wheat Walnut Chocolate Chip Cookies on a piece of parchment paper

Chocolate Chip Walnut Cookies

4.6 from 5 votes
Thick and chewy chocolate chip walnut cookies. Super soft, old-fashioned taste, and made with healthy ingredients!

Prep: 15 mins
Cook: 10 mins
Total: 8 hrs

Servings: 26 cookies

Ingredients
  

  • 1/2 cup rolled oats
  • 1 cup white whole wheat flour
  • 6 tablespoons unsalted butter at room temperature
  • 1/2 cup dark brown sugar, lightly packed
  • 1/3 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon espresso powder (optional but delicious)
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon cider vinegar
  • 1 large egg
  • 1 cup dark chocolate chips
  • 1/2 cup finely chopped walnuts

Instructions
 

  • In a blender or food processor, grind oats until fine. Transfer to a small bowl, then stir together with the whole wheat flour. Set aside.
  • In a large bowl, beat together the butter, brown sugar, granulated sugar, vanilla, espresso powder, cinnamon, and salt until smooth.
  • Beat in the baking soda, vinegar, and egg.
  • By hand, stir in the flour mixture, then the chocolate chips and walnuts, just until combined. For the best results, cover and chill in the refrigerator overnight.
  • Place rack in the center of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper or a silpat mat. Drop the dough by tablespoonfuls onto the cookie sheets, then bake for 9 minutes, until the bottoms of the cookies are barely beginning to brown. The cookies may appear underdone.
  • Remove cookies from oven, let cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool completely.

Notes

  • TO STORE: Leftover cookies will keep in an airtight storage container at room temperature for up to 1 week. They will lose a bit of softness but still be absolutely delicious.
  • TO FREEZE: Freeze baked cookies in an airtight freezer-safe storage container or ziptop bag for up to 3 months. Thaw and enjoy as desired.
  • TO MAKE IN ADVANCE: You can prepare the cookie dough in advance and freeze it for easy cookies on demand. Prepare the cookie dough, and drop it as directed onto two parchment-lined baking sheets. Freeze until solid. Transfer the frozen cookie dough balls to an airtight freezer-safe storage container or ziptop bag. Bake directly from frozen as needed, adding a few extra minutes to the baking time.

Nutrition

Serving: 1(of 26)Calories: 126kcalCarbohydrates: 15gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 13mgPotassium: 74mgFiber: 1gSugar: 9gVitamin A: 91IUVitamin C: 1mgCalcium: 33mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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124 Comments

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  1. I’m on Team Chewy, too! Nothing better than a warm ooey-gooey, chewy chocolate chip cookie right of the oven… those crispy people are sorely mistaken ;)

  2. My favorite chocolate chip cookie is made by doubling the amount of vanilla and adding cinnamon; sometimes I add some fresh pecans from my dad’s pecan trees.

  3. These cookies look fantastic! I am team soft and chewy CCC with a slight crispy edge. Love the whole wheat flour, oats and walnuts in here – these sound perfect :)

  4. These are sooo good! I left the oats whole, added 1/4c more flour for a little extra height, and upped the cinnamon to 1 1/2 tsp, but mannn I will definitely be making these again! Trying to resist wandering in the kitchen and eating every last one of them. D:
    Thanks for sharing <3!

    1. Maya!! I’m so excited that you liked these cookies, and I love that you doubled the cinnamon. I’m a cinnamon lover too :-) Thanks for taking time to share your review— absolutely makes my day to hear from people who enjoy my recipes!!

  5. Yay! Love that they’re 100% whole grain. And I’m totally with you on the not sacrificing taste for health thing. I don’t want no healthy tastin’ desserts! Psh.

  6. Oh my goodness! I am seriously drooling after reading this! It’s like you were reading my mind when it comes to the perfect cookie! Now I need to remember to hit the grocery store after work!!

  7. Just recently tried this recipe and it fully shamed my previous favorite chocolate chip cookie recipe! These were PERFECT. Not too sweet. Not too salty. Just right, perfect texture. New favorite version of my favorite cookie. Thanks Erin!

    1. This comment makes my day!!! I’m so so happy to hear you loved these as much as I do. Cheers and chocolate chip cookies for life!

  8. Holy. Schnikes. I just made these and they are INSANELY delicious. Truly. Life-changing. They are making me SO happy right now. 

    Thank you, kind kind lady, bringer of wonder and joy, for providing this recipe. 

  9. Erin, I baked your favorite chocolate chip cookie recipe this evening. Now it is my favorite too! Thank you for sharing. Absolutely amazing. 

    1. HOORAY! High five for the best cookies ever :) Thanks so much for letting me know Amy. This makes my day!

  10. Totally derailed from your Going Sugar Free post to check out (and pin) this recipe. I pinned and baked many chocolate chip cookies in my day and didn’t expect to see much variance from the norm when checking this out. HOWEVER, I LOVE that you added apple cider vinegar and espresso powder! Even the cinnamon is a good new spin. This will be the next cookie I bake. Thank you!! I’m excited :)

    1. Katie, those cookies are a worthy distraction! If you try them, I’d love to hear what you think. They are a little bit different, but still have that classic cookie comfort you’d expect. Thank you!

  11. Hello. I’m a cookie monster and I really want to try  this recipe:) As a novice baker, I’m not sure about the flour. I just bought a whole wheat pastry flour. Is this the same as you called a white whole wheat flour? I wish it is! Don’t wanna waste time to do shopping LOL Cant wait to try your recipe Thanks ❤️

    1. HI Katie! Whole wheat pastry flour actually isn’t the same as white whole wheat flour. Both are whole grain, but have different protein contents, so they give baked goods different final textures. (FYI, white whole wheat flour is called just that: white whole wheat flour.) If you don’t want to go shopping again, I’d swap the 1 cup white whole wheat flour called for in the recipe with 1/2 cup all purpose flour and 1/2 cup whole wheat pastry flour. Hope you enjoy!!

  12. Quick question! I already have some oat flour blended…how much flour does the 1/2 cup of oats yield? 

    Thanks!

    1. Hi Kim! You can use 1/2 cup (the two are so close, it’s fine just to swap). I hope you love the cookies!

  13. Erin!! I baked these cookies a minute ago, & they really are so yummy!! I did make a few changes with sugar. I used Splenda instead. Turned out so good!! I look to you for heart healthy recipes. Can’t wait to get your new 2020 recipe book! I received a slow cooker for Christmas & will look for healthy recipes. THANK YOU &  thank you for sharing your God given talent of cooking. I know you have many more talents awaiting.  God Bless you BIG!!  Cindy Aicher5 stars

  14. These are our new favorite chocolate chip cookie, by far. We cannot keep enough on hand. SO delicious and they keep really well and stay chewy for literally weeks. They’re the current favorite dessert in our household and I have made them several times now!5 stars

  15. Made these for the first time a couple weeks ago and we loved them! So good! Am back today to make them again.5 stars

    1. I’m so pleased that you enjoyed them, Kiersten! Thank you for sharing this kind review!

  16. I’ve made this recipe twice. The first time my three-year-old was helping me and I assumed I left something out, or mismeasured, as they turned out dry and we’re really hard to combine. The second time I made them I had no distractions, followed the recipe precisely, they were better but still were poofy and still a little dry than anything picture or described in the recipe:/3 stars

    1. I’m sorry to hear that you’ve had trouble with these cookies, Brooke. They definitely shouldn’t be dry, but unfortunately, it’s so hard to say what might be going wrong without being in the kitchen with you. I hope you were still able to enjoy them!

  17. These are so simple to make and delicious. They have become my family’s absolute favourite cookies. Don’t skip the coffee. I plan to try using different nuts to mix things up but these really are perfect.
    I would like to know why the apple
    Cider vinegar ingredient and also why they benefit from being left in the fridge before baking ? Thanks Erin ??5 stars

    1. I’m so happy that you’ve enjoyed them, Kathy! Thank you for sharing this kind review! The apple cider vinegar came about because I didn’t want the cookies to be too sweet, but I knew I needed a certain ratio of sugar to give them the texture I wanted. Allowing the dough to chill overnight in the fridge gives all of the flavors time to get friendly, allows the wet and dry ingredients to fully incorporate, and results in a cookie of superior taste and texture. It’s worth planning ahead, but if you don’t have the time, even an hour makes a difference.

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