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These white chocolate walnut oatmeal cookies land somewhere in the middle between wholesome and indulgent, and they’re really the best of both worlds. Try this fun variation on a basic cookie if you’re looking for something a little different.
I’ve mentioned many times before that we really are a “plain cookie” household for the most part. I enjoy something a little more adventurous and interesting, but often, when my baking gets a little too creative, I end up being the only one eating the whole batch. If I want to make something that everyone will enjoy, I really stick to the classics to satisfy cookie-craving moments in this house. Basic chocolate chip cookies, my famous cake mix pudding cookies, banana bread- things like that always go over well. If I want to try something different, I’ve learned that a slight variation on an existing favorite is the best way to go. Nothing too crazy, just a slight departure from what I might usually make. I saw a beautiful photo of some cookies lately, which contained neither oatmeal, nor white chocolate, nor walnuts, but somehow sparked the idea to try this combination. I was surprised to find that Jack actually ended up loving this particular combination. The heartiness of the oatmeal and the walnut pieces really work well with the sweetness of the white chocolate. I thought these might make a great cookie option for upcoming easter celebrations, so I decided I’d better share the recipe. 🙂
More classic oatmeal recipes: Brown Sugar Oatmeal Muffin Recipe
Ingredients Needed for the Walnut White Chocolate Oatmeal Cookies
These cookies fall firmly into the “ugly but delicious” category, thanks to all the add-ins that contribute to their melty, irregular shape. Those kinds of cookies are the best, aren’t they?
Here’s what you’ll need:
- Oatmeal
- All-purpose flour (a gluten-free 1:1 flour blend will work too)
- Baking soda
- Ground cinnamon
- Melted butter (or a non-dairy substitute)
- Brown sugar and granulated white sugar
- Vanilla extract
- Eggs (or a plant-based alternative)
- Chopped walnuts (pecan pieces would be great too)
- White chocolate chips
If you’d like to make these cookies completely dairy-free, you can often find non-dairy white chocolate chips at health food stores and specialty retailers. They can be a bit sweeter than regular white chocolate chips, in my experience, so be cautious if you’re someone who usually adds a few extra to your cookie dough.
For my batch, I made these cookies completely gluten-free and dairy free. There are certain recipes where you can really taste the gluten free flour, but with these oatmeal cookies, you really don’t notice any difference at all compared to using regular all-purpose flour. It’s great to be able to sneak in a little extra healthiness without anyone noticing. 🙂
Another favorite to try next: The Best Soft and Chewy Oatmeal Cookie Recipe
Preparation Method for the White Chocolate Walnut Oatmeal Cookies
Sift the flour, cinnamon, and baking soda into a medium-sized bowl and set it aside. In the bowl of a stand mixer, combine the melted butter and both sugars. Cream together until you achieve a smooth, even consistency. Add in the eggs and the vanilla and continue mixing until everything comes together.
With the electric mixer running on low, slowly add in the dry ingredients, a little at a time. Keep the stand mixer running until you have an even cookie dough. Add in the oats, a little at a time, and continue mixing once again until all the oatmeal is evenly incorporated.
Finally, add in the white chocolate chips and the walnut pieces and mix just until they’re well distributed throughout the dough.
Line a baking sheet with parchment paper or a non-stick silpat baking mat. Scoop the cookie dough out using a medium cookie scoop and place the cookie dough balls on your cookie sheet with a couple of inches between them. Bake in a 350 degree oven for about 16 minutes, rotating the baking tray halfway through the baking time.
When the cookies are fully baked, remove them from the oven and leave them to rest for a few minutes before transferring them to a wire cooling rack.
Must-know cookie recipes: Our Favorite Chewy Chocolate Chip Cookies
After they’ve cooled on the wire rack, store the cookies in an airtight container, and share them with all your friends and family who are strictly “plain cookie” people. 🙂
These white chocolate walnut oatmeal cookies land somewhere in the middle between wholesome and indulgent, and they're really the best of both worlds. Try this fun variation on a basic cookie if you're looking for something a little different.
- 2 1/2 cups All-purpose flour or sub a gluten free 1:1 blend
- 1 tsp Baking soda
- 2 tbsp Ground cinnamon
- 3/4 cup Brown sugar
- 3/4 cup Granulated white sugar
- 2 sticks Butter or a plant-based alternative melted
- 3 Eggs or a prepared egg substitute
- 1 tsp Vanilla
- 1 1/2 cups Oatmeal
- 3/4 cup Chopped walnuts
- 3/4 cup White chocolate chips
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In a medium bowl, mix together the flour, baking soda, and cinnamon and set aside. Preheat the oven to 350°.
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In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and both sugars. Mix on high until you reach a smooth consistency. Add the vanilla and the eggs and continue mixing until you have an even mixture.
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With the mixer running on low, slowly add in the dry ingredients, a little at a time. Mix until the cookie dough just comes together.
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With the mixer running on low again, add in the oatmeal, a little at a time, and mix until it is well incorporated into the dough. Next, add the walnuts and the white chocolate chips. Turn the mixer off once everything is well-distributed throughout the cookie dough.
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With a medium cookie scoop, scoop out the dough onto a parchment or silpat-lined baking sheet. Bake the cookies for 16 minutes, rotating the cookie sheet halfway through the baking time.
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Allow the cookies to cool for a few minutes on the baking tray before transferring them to a wire rack to cool completely. Store in an airtight container.
Courtenay Hartford is the author of creeklinehouse.com, a blog based on her adventures renovating a 120-year-old farmhouse in rural Ontario, Canada. On her blog, Courtenay shares interior design tips based on her own farmhouse and her work as founder and stylist of the interior photography firm Art & Spaces. She also writes about her farmhouse garden, plant-based recipes, family travel, and homekeeping best practices. Courtenay is the author of the book The Cleaning Ninja and has been featured in numerous magazines including Country Sampler Farmhouse Style, Better Homes and Gardens, Parents Magazine, Real Simple, and Our Homes.