I have felt like baking lately. Anyone else? I’ve always enjoyed baking, but I tend to shy away from it because…well, I like eating things I bake, too. I have discipline in a lot of areas, but not so much when it comes to eating baked treats. But, while I was on my winter break, I didn’t worry too much about that and did some baking when I felt like it. I got the hankering one day to make a batch of cookies, so I started looking through my cookbooks for a recipe that I could make with ingredients I already had on hand. I stopped myself and went to Rosa’s Cookbook, a collection of recipes my mom and I put together in a book last year. I should try one of her recipes! So, I did. I baked a batched of Rosa’s Chocolate Chip Walnut Oatmeal Cookies. I actually added the chocolate chips to the party because those are just about always a good idea when it comes to cookies.
There were a few cookie recipes, but I was drawn to “Oatmeal Cookies”, a handwritten recipe card my mom scanned and we included in the book. The first thing that threw me off was the ingredient “Nucoa.” I had never heard of that, but I figured it had to be some form of butter/fat. I asked my mom and she didn’t know and, when your mom doesn’t know, you ask Google. It turns out Nucoa was a brand of margarine. So, butter it is!
I share the Chocolate Chip Walnut Oatmeal Cookie recipe that can be printed below if you are interested in making it. And I would recommend making it if this kind of cookie is up your alley. They were simple to make and so, so yummy. I mean…really good. The oatmeal adds a nice texture and they are chewy with slightly crispy edges. I used mini semi-sweet chocolate chips so the chocolate would be evenly dispersed as the dough spread. The walnuts add a bit of crunch and bitterness to balance out the sweetness. I don’t like cookies and desserts that are overly sweet and these definitely aren’t. They are just sweet enough.
While I opted to make chocolate chip walnut oatmeal cookies, you certainly could add any mix-in goodies you like. Of course, raisins are a classic choice, but you could also try craisins, other varieties of nuts, etc. Chocolate chip and walnut is just a classic, tasty combination in my book.
Most oatmeal cookie recipes call for quick-cooking oats, but I rarely have those on hand. I typically have old-fashioned oats, though, so I used those instead. I actually like the texture you get with the old-fashioned oats. I think the instant oats can almost dissolve when the cookies are baked. I don’t find that the old-fashioned oats taste raw or cause any issues with the recipe. In fact, I prefer them.
I cooked up half of the dough right away using a 1T cookie scoop and baked them at 350° for about 10-12 minutes.
airbake cookie sheets | parchment paper sheets
I rolled the second half of the dough into a log, wrapped it up in parchment paper, and stored it in the fridge for a few days until I was ready to make another batch.
Both methods yielded great cookies. It’s nice to have the option to make the dough for the chocolate chip walnut oatmeal cookies one day and bake them on another or bake them up in batches so the cookies can be eaten when they are warm and fresh.
These will definitely be my new go-to when I need to take a dessert to an event or gathering. They will be a crowd-pleaser!
You can find more of my favorite recipes HERE.
chocolate chip walnut oatmeal cookies | printable recipe
Rosa's Chocolate Chip Walnut Oatmeal Cookies
Ingredients
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup softened butter (original recipe called for nucoa)
- 2 eggs
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 3 cups old-fashioned oats
- ½ cup chopped walnuts (optional)
- 1 cup semi-sweet chocolate chips
Instructions
- Cream together white and brown sugar with softened butter. Add two eggs and vanilla extract and mix.
- Add in dry ingredients and mix until just combined - flour, salt, baking soda, and oats.
- Fold in walnuts and chocolate chips, if desired. You can mix in whatever "goodies" you want including different kinds of nuts, chocolate, and dried fruit.
- The original recipe calls for the dough to be rolled in a log and put in the "icebox" overnight. Slice thin and bake for 10 minutes. I made some right away as "drop cookies" and some refrigerated and sliced and both turned out great. Bake at 350° for 10-15 minutes or until set, turning baking sheet for even cooking.
These cookies do look yummy. I always keep 2 big containers of Whole Foods organic oats in house so I’m making these tonight.
Thank you for sharing! I too love to bake (and eat) cookies! This is my all time favourite kind of cookie. My family will be happy this weekend!
MmmmI love oatmeal walnut cookies. I always used the recipe on the Quaker oats lid. Must now try your and add the chocolate chips.
Thank you for a great idea
Num! I can just smell your warn cookies and a nice latte ~
I had to look up Nucoa as I’ve never heard of it, and there was a link to Safeway. What caught my attention is it says, “No Burn” on the packaging.
Learning everyday!
I make a similar recipe quite often with 1 cup of each, butter, sugar, brown sugar and peanut butter, otherwise it is very similar. They are my favorite!
My favorite addition to oatmeal cookies is a bit of zested orange peel – it was a tip that I saw in the “afterwards” of a recipe in The Joy of Cooking cookbook. It adds just enough zing to make the eater wonder what makes the cookies so good!
I’m a huge fan of oatmeal cookies — made with old fashion oats of course! This is a very similar recipe to one I have from Kirk’s grandma. Looks like a baking day is in the future 🙂
Thank you for the recipe ! I LOVE BAKING!!!!
It’s always a pleasure to see what you’re up to next and all the time!!!!!
I’ll have to try the recipe with pecans, the recipe is a beauty as is your cookbook!!!!
I’m looking forward to trying this recipe today and sharing some awesome warm cookies (PLUS)..
with whoever “unstucks” me out of the snowy road at the end of our driveway! LOL!!!I
It may well prob. be my husband, but the neighbour already stopped too, warms my heart to have caring and sweet neighbours,)
( Your cookie recipe would have been perfect to share! (but I gave the neighbour an ice cap since I had just done a rare coffee run and had an extra..that was all I had handy, ( they have helped us before with IT before too!!!!,…so, I can hardly wait to try the cookies for good reasons of having something soooo delish to give out!.. perfect to give to caring ppl, etc who always help! eh! gonna go do it right now!!!!! <3 THANK YOU MARIAN <3 looking forward to sharing them with friends and family <3 ( I think that's why I love to bake, sharing the goodies, seeing the smiles!) <3
They look wonderful!! I’ve gotta try them…maybe tonight ?
We’ve been snowed in for two days, and I had the urge to bake something. I asked my hubby if he preferred Oatmeal or Chocolate Chip cookies. He said “both” and laughed. Well, I was scrolling through my email and saw your post. So guess what! I made the Oatmeal Chocolate Chip cookies in a flash. You’re right! They are delicious! I even refrigerated the other half as you suggested. Thank you, I love your blog!
Cannot wait to try this recipe. I keep dough formed in balls in the freezer all the time. That way my husband and I can have fresh hot cookies whenever we want in just 12 min and not pig out on a whole batch in short order.
I make a cookie called Everything But The Kitchen Sink Cookies. It’s a basic oatmeal cookie with chocolate chips, craisins, golden raisins and sometimes walnuts. There are so many chocolate chips, golden raisins and craisins that there is hardly room for the oatmeal! Try golden raisins. They stay soft and plump when you bake them. I get asked for this recipe more than any other dessert that I bake. I’m looking forward to trying your recipe!
Thanks for the delicious recipe Marian. Looks like you’ve got us all baking yummy cookies! ??
I really love the family recipe book you and your mom coordinated on. I’m on the same page with cherishing family in all ways! My aunt made all the nieces one with my grandmothers recipes and it’s so special and memory inducing.
Sleet and snow tomorrow. Perfect day to bake these cookies! I am already giving them a five because just from looking at the ingredients I can tell they are a win! And I will freeze some as recommended. Hurry up morning! It’s time to bake! Tea and cookies … Sweet dreams everyone!
I have not tried the cookies yet but think I will tomorrow. I see the original hand written recipe calls for black walnuts. your picture looks like you used English walnuts. I think that is a much better choice. Black walnuts can be very strong and actually make my tongue sore. However some people love them for their distinct flavor. Also, unless you happen to have a tree, which we did, they are hard to find.
The cookies look amazing! Do you know how many calories?
I didn’t calculate it, but if you use My Fitness Pal (a free app), they have a new option to import a recipe from a link and it will calculate the calories, carbs, and anything else anyone is counting. Just paste the link from the post and it will import the recipe.
I stumbled upon your recipe this past Friday, February 4. My youngest son and his family were returning from vacation on Saturday and I knew they wouldn’t be up to cooking dinner Sunday afternoon. I put dinner in the oven and gathered the supplies to make your grandmother’s cookies with my granddaughters, 4 and 7. It was an easy recipe to follow and an easy recipe for them to “help” with. I must tell you they are wonderful. Just the right amount of crispy and chewy. I was also surprised at the quantity. I didn’t count them but there were plenty for me to send some home with them, bring some to work for co-workers and still enough for my husband and me. Thank you so much. As someone who doesn’t bake too often I’ll be making these again and again.
I mixed these on Sunday, log-rolled them, and baked them yesterday, since a friend was coming to tea.
They are delicious. I used unsalted butter and whole wheat pastry flour, which gives (IMHO) a much more tender cookie than all-purpose flour. They are nice and crisp. My friend loved them.
I did have to reshape a bit after I cut them if I wanted them round.
I made your oatmeal, walnut & chocolate chip cookies today.
Absolutely delicious!! Soft & chewy & crunchy all rolled into one. That recipe is a keeper!
Thanks!