I've had this recipe for so long I don't remember where I got it. Sometimes, old-fashioned recipes are the best. This is one of them.
I've had this recipe for so long I don't remember where I got it. I've always loved oatmeal cookies, but adding chocolate chips and walnuts takes them to a whole new level. Using oil instead of butter makes them lighter, too.
Chewy and chocolaty, these cookies also have a great crunch that comes from the walnuts and oatmeal. They're so decadent that you can't eat just one.
If you or someone in your family are allergic to nuts, simply leave them out. They'll taste just as good!
Read More From Delishably
|Prep time||Cook time||Ready in||Yields|
1 hour 15 min
1 hour 27 min
3 or 4 dozen
The prep time includes storing the batter for one hour in the refrigerator before baking. This step helps the cookies keep a nice shape while baking—and helps prevent them from flattening out in the oven.
- 1 egg, room temperature
- 1/2 cup light brown sugar, packed
- 1/2 cup white sugar
- 1/2 cup canola oil
- 1 cup flour, sifted with the baking soda and salt
- 1/2 teaspoon each baking soda and salt
- 1 cup quick-cooking oats
- 1 cup chocolate chips
- 1/2 cup walnuts (or pecans or almonds), chopped
- Preheat oven to 375 degrees. Lightly grease cookie sheets or line with parchment paper.
- In a large bowl, beat egg. Add brown and white sugars and beat until frothy. Add oil gradually, continuing to beat until well blended. With a wooden spoon, stir in flour sifted with baking soda and salt.
- Add oatmeal, chocolate chips and nuts. Mix well. Store the batter covered in the refrigerator for one hour.
- Drop by rounded teaspoonsfuls on lightly greased or parchment paper-lined cookie sheets. Bake at 375 for 12 to 15 minutes.
© 2019 Rachel L Alba