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!
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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
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.
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 (as these Brownie Cookies prove). 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? Want more? This Cookie Cake will be perfect.
- 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.
The Directions
- Grind the oats. Mix them with the flour in a bowl.
- Beat the butter, sugars, vanilla, espresso, cinnamon, and salt together.
- Add the baking soda, vinegar, and egg.
- Incorporate the dry ingredients. Add the chocolate chips and walnuts. Chill in the refrigerator overnight (it’s worth it!).
- Drop the dough onto two parchment-lined baking sheets. Bake at 350 degrees F for 9 minutes.
- 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
- Baking Sheet. Great for making cookies and so much more.
- Mixing Bowls. Mixing bowls are a must-have for making cookie dough.
- Food Processor. Perfect for grinding the oats.
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.
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
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.
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.
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.
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.
Chocolate Chip Walnut Cookies
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Ingredients
- ½ cup old fashioned rolled oats
- 1 cup white whole wheat flour
- 6 tablespoons unsalted butter at room temperature
- ½ cup dark brown sugar, lightly packed
- ⅓ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon espresso powder (optional but delicious)
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¾ teaspoon baking soda
- ¼ teaspoon cider vinegar
- 1 large egg
- 1 cup dark chocolate chips
- ½ 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.
I love how rustic and gooey these cookies look! I’ll take two!
How about three? Thanks Layla!
You nailed the chocolate chip cookie! You even included walnuts, my favorite addition!
Brown sugar and vanilla tips, you got it! You pics are just right, the only cookie worth the calories, slightly saggy in the middle with over-the-top chewy goodness. Hmm, I’ll take 10! (not kidding, being serious)
And anyone who clearly understands butter the way you do…it’s time to Like your Facebook page!!!! =)
It has been the recipe with Quaker Oats that use to be on the Quaker Oats box. Yours sounds really good though.
I love a good oatmeal chocolate chip Liz. I’ll check that recipe out!
My favorite chocolate chip cookies is my dark chocolate caramel “turtle” cookies. The caramel bits give them an extra chewy component. I think I’ll try using the white whole wheat flour next time to also give them some whole wheat goodness! Thanks.
Elizabeth, the caramel sounds sooooo decadent. Yum!
No matter what chocolate chip cookie recipe I bake, I always use one-quarter cup extra flour to make them turn out a bit softer and more plump.
Yay! My favorite is a recipe with slightly healthy ingredients, so I don’t feel so guilty.
I love big, soft, and puffy choco chip cookies – very cakey
katherinedibello (at) gmail (dot) com
I love chocolate chip cookie dough, minus the chocolate chips! :) I know I’m crazy but when I was little my mom noticed that I was eating around and picking out all of the chocolate chips. Being the thoughtful person that she is, she began baking me some off before she added the chocolate chips. To this day, I still love them!
These look super delicious! Will have to try them – I’ve never used espresso but want to see how that impacts the taste! My favorite chocolate chip cookies are based on the Jacques Torres recipe. You use a mixture of bread flour and cake flour and also light brown sugar. Letting them chill does make a difference I think. My husband loves them, so I like to keep them in the freezer so he can have one at a time. He sounds similar to your husband ~ he doesn’t really care for much other than the chocolate chip cookies and vanilla ice cream!!
Now I have to restrain myself from eating the whole batch! They look divine.
Hi Erin, the cider vinegar is a interesting twist, these are my favorite kinds of cookies. Delicious!
Erin! These look to-die-for! My fav chocolate chip cookies are from the city bakery in NYC! They are both crispy and chewy and buttery and salty…yeah you get the picture ;) But these look like close competition!
Davida, I’m adding that bakery to my list for when I’m next in NYC. They sound amazing!
I don’t like to choose favorites!!!! But it certainly wouldn’t be one containing walnuts! Maybe if you could turn that Irish Whiskey Brownie Pie into a chocolate chip cookie I could choose that one! :)
lol Emily. People DO tend to feel strongly about nuts in cookies, and you can certainly omit them. I’ll let you know how the pie-to-cookie conversion goes ;-)
My mom’s chocolate chip cookies. She just makes them from the recipe in her head, with no measuring involved- and they are wonderful.
Stunning photos of delectable cookies. These are the perfect balance of healthy and dessert! Glad you and Ben came make it work despite your differences. ;)
My favorite choc chip cookies are homemade ones! Fresh out of the oven. These looks so delicious, my mouth is drooling
I’m part of camp chewy as well!! Chewy and gooey all the way! I would cringe burning the cookies too! I have a weird habit of undercooking everything; I hate cooking breads, cookies and cakes too long! Hate when they’re dry I guess! The cinnamon and espresso powder sounds super interesting and love the added walnuts! My grandma always mixes in some butterscotch chips, which makes them UNBELIEVABLE!!
My favorite is my sister’s Oatmeal Choclate Chip cookies witjh walnuts. I can never get mine as good as hers and we can’t figure out why.
So….I don’t like chocolate. Feel free to shun me. BUT I do love a good cranberry oatmeal cookie with white chocolate/vanilla chips.
I LOVE ooey gooey, extra chocolate chip cookies. I love it when the chocolate just melts on my hands before I even get to take a bite. Even my boyfriend begs me to bake them! And then, when they are warmed back up, they make the perfect cookie for a sundae! Yummy!
I love a big fat chewy cookies with lots of big chunks of chocolate throughout. I always add some spice to make it a little extra special
My families favorite Chocolate Chip Cookie is from The Williams & Sonoma Cookie Cookbook. But in reality they will devour any and all new Chocolate Chip Cookie recipes I try!
I found a recipe for Mary’s Chocolate Chip Cookies on a Gold Medal Flour package years ago and really like them. They’re similar to Blue Chip Cookies’ chocolate chip recipe (that was a store in some malls, similar to Mrs Field’s).
I love to add chopped toasted walnuts in my chocolate chip cookies.
I love chocolate chip cookies that have dark chocolate (the good kind!) and any type of nut, but without the nuts, they’re just not the same!
Chocolate chip oatmeal cookies are the best!
Love the traditional toll house with exta vanilla and oatmeal added—don’t really follow the recipe preciseley but they always taste great right out of the oven—chewy of course
Fav choc chip cookie is oatmeal choc chip cookie!Oatmeal, chocolatechunks (notjust chips) and that’s a wrap
These look amazing…. My favorite nut too!! I also love oatmeal cookies…
That had me laughing! I am the exact opposite of your husband, I like to them to be super soft and chewy and underdone if anything. No crispy burnt cookies for this girl! My husband is a Midwestern boy with some strange food cravings that have been passed down form his grandma and his favorite cookie includes the addition of gummy orange candy. It sounds kinda strange, but he has made me a convert. Your cookies look so ooey and gooey, like they would melt in my mouth :)
wow! sounds like a science experiment to get it JUST right. looks ah-mazing!
I love a oatmeal choc chunk w/ walnuts. more crispy than gooey, but not hard.
I love chocolate chip cookies that are crunchier on the outside and moist on the inside. I also like to have some cinnamon added!
Love chocolate chip cookies with nuts in them! crispy on the outside, ooey-gooey on the inside.
I love choco chip cookies with rich macadamia nuts and cashew nuts in them.
Haha, that is too funny! Stephen has the opposite problem – he considers the slightest grill mark to be utter charcoal. I mean, the boy likes his food raw, and not the healthy kind of raw, the undercooked to the max raw. *sigh* These look amazing! I agree, chocolate chip cookies have that homey, comforting taste. Pinning these!
I have a similar recipe to yours… It calls for old fashioned whole wheat flour. I like the idea of using the white wheat flour. My cookies use dark chocolate chips and white chocolate chips. I can’t wait to try your recipe!
I have an awesome recipe that calls for chopped up high-quality bars of chocolate. They are more in the flat category but they somehow are chewy not crispy. I’m looking forward to trying your recipe — I’ve got some serious cookie lovers in my family!
I love chocolate chip cookies with oats in them!
Today also happens to be my birthday and I do love Chocolate Chip Cookies but did not indulge this year as I am running a marathon this coming Sunday and have stayed away from sweets for the past couple of months. Come Sunday evening, look out because I will be tearing some cookies up! My favorite is the New York Times recipe or the Brown Butter Variety from America’s Test Kitchen. I do like to add different things and lately have been making up plain cookie dough, placing it in the refrigerator and mixing in “stuff” at night. One night I made a dark chocolate chip potato chip cookie, another we had s’mores, the pecan maple bacon was a favorite of my wife’s.
Sometime ago I made up dough and divided it into individual balls. When family came over I laid out about 2 dozen different ingredients and everybody got to make their own concoction. I then baked them while we ate dinner and enjoyed them afterward. It was a cookie making party.
Burnt cookies?! That’s just absurd. I’m right there with you–chocolate chip cookies have to be soft, chewy, and gooey. Yours look amazing and if they taste like the Double Tree cookies, then I’m sold. Just out of curiosity, would it work to take out the ground oats, and replace it with the same amount of white whole wheat flour?
You write so well Erin. Oh, I love this entire post! I can’t believe that Ben deprives himself of chewy chocolate chip cookie goodness in favour of burnt, charred ones. Each to their own, I guess! I definitely vote on your preference though. And THESE COOKIES. Oh my gosh, they look absolutely perfect!
I love warm chocolate chip cookies with pecans!
My favorite chocolate chip cookie is a recipe that I just stumbled upon recently. It has an oreo cookie baked in the middle. Sounds weird, but they really are the best cookies! I’ve received rave reviews about them! Thanks for the chance to win some vanilla extract. It would be put to good use!
Wow, your Ben and my Ben sound very similar! My Ben doesn’t like anything sweet, including burnt cookies :( So we have a lot of left-overs at my house! Your cookies look amazing! I will have to try your apple cider vinegar and espresso powder tricks, still looking for my ultimate chocolate chip cookie recipe!
Its afternoon tea time in my office right now, the work gang asked for a plate of these beauties to be delivered stat. :) They look super delicious.
My favorite chocolate chip cookie is super soft with lots of chocolate chunks!
I like oatmeal choc chip cookies with semi-sweet chips and no nuts. I increase the amount of flour that is called for, adding some whole-wheat flour, to make a softer cookie.
Yours sound great! I will try them sometime.
I love gooey chocolate chip cookie bars!
I had no idea I missed such an exciting holiday. With boyfriends law school graduation this weekend and finals this week, life has been CRAZY! Bring on summer and some summer weather!
Oh, I’ll have to try out that apple cider vinegar trick! My law student doesn’t like nuts or chewy/borderline doughy chocolate chip cookies, so I feel your pain. Must try this recipe soon…you have me drooling over that one melty cookie shot ;)
My favorite Chocolate Chip cookie to make is definitely a chips and walnuts variety. I like to use super dark chips. I will try your whole wheat variation though because, why not! There is no reason that the cookie itself needs to be a a plain flour cookie.
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margueritecore [at] gmail [dot] com
My favorite chocolate chip cookies are firm on the outside, gooey in the middle, and full of dark chocolate and hazelnuts. I just cannot wait to make some now.
Hazelnuts sound fabulous! I might have to try swapping them for the walnuts sometime. Thanks for the idea!
I love big cakey chocolate chip cookies with coconut oil to make it a bit more healthy to indulge :)
Oh delish!! These look like perfection to me. I’m with you on the differing ideas of what makes a ‘perfect’ cookie. In my life I have all kinds of people – some love them underdone, and some are in Ben’s camp (seriously, I burned a batch horribly once and the person in question thought I had made them specifically for him!). At least they didn’t hit the trash. :)
Oh man, what is it with food bloggers having such limited sweet tooths? I will never understand this. Also, I’m totally with you on this one. Burnt cookies are a sacrilege. But these? These look perfect. I’m so intrigued by the apple cider vinegar! Can’t wait to try that!
I would have to say that my fav is oatmeal chocolate chip… they always just seem to have the right chewy and soft sweetness that I love! I’m almost completely against nuts in baked goods, however I might need to make these to test that theory!
Kate, I love the crunch and extra toastiness of the walnuts, but the cookies will still bake perfectly if you leave them out. If you are a fan of chocolate chip oatmeal, I think you’d really enjoy them. Thanks!
My favorite is Thomas Keller’s Chocolate chip cookies from Ad Hoc At Home. (with a few tweaks).
My favorite are oatmeal chocolate chip cookies made with canola oil instead of butter or shortening. They are chewy and wonderful.
The best cookie I have had lately is the chocolate chip cookie cake I baked for my daughter’s birthday – it was chewy and delicious! I am going to try this recipe this week! :)
Sara, chocolate chip cookie cake was always my bday request growing up. I bet yours was wonderful!
Well, yep, I’m pretty much sold. I can see why these are the winners! I’ll be trying them soon, Erin!
Oh no he doesn’t!!! I am appalled at Ben’s tastebuds. A.Palled. Thank goodness the.boy and I are on the same CCC wavelength. Chewy and gooey to the max! Can’t wait to try these!
Well, actually, being British I don’t have a favourite chocolate chip cookie recipe at all yet, so the floor is wide open! I appreciate how much experimenting you’ve done to get these pretty spot-on, though, so this is definitely getting pinned. That’s so funny that your hubby likes his totally burned! That’s like my hubby wanting barely cooked eggs …. yuck!
Unfortunately, I’m Canadian and can’t enter, but I will still comment about the cookies! First of all, YUM and second of all, I love a recipe inspired by something store-bought. And that vanilla is my absolute fave! My sister has celiacs and is gluten-free and I only use that brand bc it is certified GF. It has the best taste in the world and doesn’t make her sick. This is just wonderful. I love this recipe and also that your husband likes burnt cookies :)
I like the ‘standard’ recipe for Toll House cookies from Betty Crocker
hi, my favorite chocolate cookie is one my mom used to make, she put pudding in the mix, they were so soft & yummy, thanks
I have an oatmeal cookie recipe that includes instructions to add whatever takes your fancy. It has become my favorite to add chocolate chips and have yummy oatmeal chocolate chip cookies.
Oh yes! Butter all the way, more brown than white sugar and usually just underdone. Love it!
I love thick, chewy chocolate chip cookies. And I swoon over the DoubleTree ones so these are calling my name!
Doesn’t get any better than Chocolate Walnut from Levain in NYC.
http://www.levainbakery.com/store/index.php/all-products/chocolate-chip-walnut.html
My Poppy makes the best chocolate chip cookies ever! I don’t know what he does to make them perfection but I’m pretty sure his special ingredient is love! Cheesy, I know but he’s my favorite cook!!
I like mine fat, soft, and chewy. Oatmeal, dark chocolate, butter, brown sugar. No nuts. Yours looks good – I’ll try it.
PS. I’ve always refrigerated my chocolate chip cookie dough before baking too.
I like the Toll House chocolate chip cookie recipie!!! Loved making them when I was growing up and love making them for my kids!
This post is everything ever. Your hubby might be insane, but, then again, Alex barely touches any desserts, so we might both have certifiable S.O’s. Thank you so much for posting with us!
To me, he best chocolate chip cookies are the ones that are not overloaded with chips so the flavor of the vanilla cookie base can also be enjoyed!
I love anything with dark chocolate chips!
I love most Cho. chip cookies, but my favorite is my own variation on the Betty Crocker Cookie, 5 minutes out of the oven with a big glass of cold milk!
I love homemade oatmeal chocolate chip cookies! Nummy!
Ooey-gooey, right out of the oven…..then shamefully dipped in cool whip before each bite.
My favorite recipe is the one on the Nestle semi sweet chocolate chip bags. It’s the one my mom always makes, the first recipe I ever made on my own and the first recipe I memorized!
My favorite recipe is crispy on the outside and just a little soft a chewy in the center. Hmmm. :D love them with some sea salt as well!
Any version my sister in law decides to bake!
I love oatmeal chocolate chips cookies. The texture is just perfect :)
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 ;)
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.
I love that you have homegrown pecans in your cookies Annette. Delicious and so special too!
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 :)
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!
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!!
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.
Erin you are a whole-grain baking goddess, so that is such a compliment. Thank you!
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!!
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!
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!
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.
Erin, I baked your favorite chocolate chip cookie recipe this evening. Now it is my favorite too! Thank you for sharing. Absolutely amazing.
HOORAY! High five for the best cookies ever :) Thanks so much for letting me know Amy. This makes my day!
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 :)
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!
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 ❤️
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!!
Quick question! I already have some oat flour blended…how much flour does the 1/2 cup of oats yield?
Thanks!
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!
If you put a slice of bread in your container, the cookies will stay moist.
Thank you for sharing this advice, Debbie!
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 Aicher
Thank you for taking the time to share this kind review, Cindy! I’m so happy that this recipe was a hit!
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!
I’m SO happy that this recipe has been a hit, Anna! Thank you for sharing this kind review!
Made these for the first time a couple weeks ago and we loved them! So good! Am back today to make them again.
I’m so pleased that you enjoyed them, Kiersten! Thank you for sharing this kind review!
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:/
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!
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 ??
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.
That all makes sense . You’re so clever
Love your Instagram and your book .
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These cookies are Excellent!! Totally my type of cookie- they have a nice rise to them, a little crispy on the outside, but when you bite into them they have a pillowy, nutty, chocolatey gooey center. Yum!! I have made them twice in 2 days because the first night my family ate almost all of them:) And I feel a little less guilty about eating a cookie since they have oatmeal and whole-grain flour. Thanks for another great recipe!
Hi Danielle! So glad you enjoyed the recipe! Thank you for this kind review!
So yummy, loved the nuts and dark chocolate together!!
Made 2 batches not going to last in my house 😋
Shirleen
I’m so happy that you enjoyed them, Shirleen! Thank you for sharing this kind review!
Has anyone tried 1 cup of gluten free flour instead of the 1 cup white whole wheat flour?
Was it successful?
I absolutely loved these cookies and will make them often. My dough was a tad on the dry side though – what could I add to help make it a little more moist?
They are still delicious!
Hi Mary, so glad you enjoyed the recipe. Thank you for this kind review and feedback. I’ve only tested the recipe as written and have not had an issue with it being dry so I am unsure of what you could add to make it more moist. A few tips, maybe just make sure that your oats are ground up really well and that your flour is measured correctly. Hope this helps!
Excellent cookie, had to put it in my recipe book. I like the fact that we use whole wheat flour and oats.
Thank you John! Glad you enjoyed it!
Great recipe! I kept the oatmeal whole, and it turned out lovely. Thank you so much!
Thank you Angeli!
I’ll be making these again! Delicious, and easy. I need to figure out why mine were so hard to scoop straight from the fridge. My fridge runs very cold, so maybe I’ll try letting them stand for a few minutes. Great flavor and stayed fresh!
So glad to hear that you enjoyed the recipe, Marnie! Thank you!
Can you use almond flour instead of whole wheat white flour?
Hi Peggy, I haven’t tested this with almond flour, so it would be an experiment if you decide to give it a try. Let us know how it goes!