Double Chocolate Chip Walnut Oatmeal Cookies

It’s no secret I have a serious sweet tooth. A sweet tooth that demands dessert every day. Plunk a plate of cookies down in front of me and my sweet tooth won’t even bat an eye. Cookies just aren’t enough to satisfy it. Until now.

Double Chocolate Chip Walnut Oatmeal Cookies meet my sweet tooth.

Chocolate oatmeal cookies are an uncommon encounter. A rarity. I never had one before now and I won’t soon forget them.

The dough spreads a lot making for a thin cookie with a craggy, bumpy appearance from the chocolate chips and walnuts. Cocoa powder makes them super chocolatey and oats add to their great flavor and texture. They’re soft, chewy and sometimes crunchy.

These cookies need hiding in my house by someone other than me. I cannot control myself around them. I fear I will eat every single one. All at once.

They turn me into a completely hopeless cookie monster.

Don’t say I didn’t warn you.

Double Chocolate Chip Walnut Oatmeal Cookies

Rating: 51

Prep Time: 15 minutes

Cook Time: 11 minutes

Total Time: 26 minutes

Yield: about 4-1/2 dozen cookies

Double Chocolate Chip Walnut Oatmeal Cookies

Soft and chewy double chocolate oatmeal cookies with chocolate chips and walnuts.


1 cup butter, at room temperature
1+1/2 cups granulated sugar
1 cup packed light brown sugar
2 eggs
2 teaspoons vanilla extract
1+1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3 cups quick-cooking rolled oats
12 ounces semi-sweet chocolate chips
1/2 cup walnuts, chopped


  1. Heat oven to 350°F.
  2. In a large mixing bowl beat butter and both sugars until light and fluffy. Blend in eggs and vanilla.
  3. In a separate bowl whisk flour, cocoa, baking soda and salt together. Add gradually to butter mixture, mixing well. Stir in oats, chocolate chips and nuts (batter will be thick). Refrigerate 20 minutes.
  4. Scoop up rounded tablespoonfuls and roll into balls (wet your hands to prevent sticking), place onto ungreased cookie sheet 4 inches apart and bake 11 minutes. Cool 5 minutes on sheets and remove to wire racks to cool completely.


Adapted from Hershey's Kitchens

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