Chocolate Chip Walnut Oatmeal Cookies
By :Coco Morante
Chocolate Chip Walnut Oatmeal Cookies
Recipe by Coco Morante from The Ultimate Air Fryer Oven Cookbook

Photography by Katie Newburn

When you want a few treats right away, make this small-batch recipe, which yields 6 fantastic and generously sized cookies in record time. Press them down before baking for a more traditionally shaped cookie, or leave them mounded high for ooey gooey centers. This recipe is egg-free, so you can easily make them vegan if you prefer.
Chocolate Chip Walnut Oatmeal Cookies
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Course Dessert, Snack
Cuisine American
Difficulty Easy
Browse Category Dessert, Snack
Duration 15-30 min
Cooking Technique Bake
Main Ingredient Brown Sugar, Butter, Walnuts
Prep Time 5 minutes
Cook Time 9 minutes
Passive Time 10 minutes
Servings
6 cookies
Ingredients
  • 4 tbsp unsalted butter
  • 1/3 cup brown sugar
  • 2 tbsp milk dairy or unsweetened plant-based
  • 1/2 tsp vanilla extract
  • 2/3 cup all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1 1/2 tsp cornstarch
  • 1/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/3 cup chocolate chips
  • 1/3 cup Chopped walnuts
Course Dessert, Snack
Cuisine American
Difficulty Easy
Browse Category Dessert, Snack
Duration 15-30 min
Cooking Technique Bake
Main Ingredient Brown Sugar, Butter, Walnuts
Prep Time 5 minutes
Cook Time 9 minutes
Passive Time 10 minutes
Servings
6 cookies
Ingredients
  • 4 tbsp unsalted butter
  • 1/3 cup brown sugar
  • 2 tbsp milk dairy or unsweetened plant-based
  • 1/2 tsp vanilla extract
  • 2/3 cup all-purpose flour
  • 1/2 cup old-fashioned oats
  • 1 1/2 tsp cornstarch
  • 1/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/3 cup chocolate chips
  • 1/3 cup Chopped walnuts
Chocolate Chip Walnut Oatmeal Cookies
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Instructions
  1. In a large mixing bowl, stir together the butter, sugar, milk, and vanilla. Add the flour, oats, cornstarch, baking soda, salt, chocolate chips, and walnuts, and stir until evenly combined.
  2. Preheat the oven on BAKE at 325°F and set the cooking time for 9 minutes. Line the cooking pan with aluminum foil, tucking it over the edges so it is firmly secured.
  3. Use a 3 tbsp cookie scoop to portion 6 cookies out onto the lined pan, about 2 inches apart. Press the cookies down a bit until they are about 2 inches in diameter. (Alternatively, you can skip the pressing step for a very domed cookie with a gooey center.)
  4. Bake the cookies in the preheated oven.
  5. When the cooking program ends, wearing heat-resistant mitts, remove the pan from the oven. Let the cookies cool on the pan for 10 minutes.
  6. Use a thin flexible spatula to transfer the cookies to serving plates or a cooling rack. Serve warm or at room temperature.
Recipe Notes

Nutrition Information: Per cookie: 291 calories, 16 grams fat, 35 grams carbohydrates, 2 grams fiber, 3 grams protein

NOTES Be sure to line the cooking pan with aluminum foil not parchment paper. It’s less likely to flap around in the oven and cause the cookies to become misshapen. This timing and temperature also works well for store-bought, preportioned cookie dough, such as the varieties from Nestle and Pillsbury. Break apart the dough into squares, roll it into balls, then bake the cookies at 325°F for 9 minutes.