Take classic Oatmeal Walnut Cookies to the next level by dipping them in white chocolate! These cookies are chewy with just the right amount of sweetness.
Oatmeal cookies have to be one of my favorite cookies. I like them chewy with crispy edges, sweet with a hint of salt. I have to say I am not a fan of oatmeal raisin cookies though. Nothing is worse than taking a big ole bite out of what you thought was a chocolate chip cookie, only to find out it is actually oatmeal raisin.
I’ve made these oatmeal cookies dozens of times but I’ve never dipped them in white chocolate before or added walnuts. About a month ago James went on a healthy eating kick and bought a huge bag of walnuts to snack on… that lasted about two days and I was left with a pound of walnuts in the pantry.
What’s Needed for Oatmeal Walnut Cookies?
To make these white chocolate oatmeal cookies, you’ll need the following ingredients:
- Butter
- Eggs
- Granulated sugar
- Brown sugar
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Old-Fashioned oats
- Chopped walnuts
- White chocolate chips
How to Make Oatmeal Walnut Cookies
- Beat butter, sugars, eggs, and vanilla until light and fluffy.
- Add dry ingredients, followed by the walnuts.
- Drop by the teaspoonful into a small bowl of sugar, coat, and place on an ungreased baking sheet.
- Bake at 375F for 8-10 minutes.
- Allow cookies to cool, then dip half of each cookie into a bowl of melted white chocolate.
Can I Use Instant Oats?
You need to use rolled (old-fashioned) oats for this recipe. Quick oats might work, but old-fashioned is best.
Can I Freeze Oatmeal Cookies?
Of course! Let them cool to room temperature, then seal in a freezer bag. You should probably wait to dip them in white chocolate until you thaw them.
Tips for Making the Best Oatmeal Cookies
- The walnuts were a good addition to these cookies, but they would also be good with pecans. Or, they are just as delicious without nuts. Don’t skimp on the white chocolate though… I don’t think I’ll ever make them without it again.
- Be careful when melting the white chocolate. I melt it in the microwave at 15-second intervals and stir between blasts. White chocolate tends to seize up, so watch it closely!
- You can easily transform these into oatmeal walnut chocolate chip cookies by adding chocolate chips to the dough.
More Easy Cookie Recipes:
- Cinnamon Sugar Cookies
- Chewy Chocolate Cookies
- Brown Sugar Cookies
- Salted Caramel Cookies
- Old-Fashioned Iced Oatmeal Cookies
Ingredients
- 1 cup butter
- 2 eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 cups instant oats
- 1 cup chopped walnuts
- 1/2 cup white chocolate chips
Instructions
- Beat butter, sugars, eggs, and vanilla until light and fluffy.
- Add dry ingredients and blend well.
- Mix in walnuts.
- Drop by teaspoonful into small bowl of sugar, coat and place on ungreased baking sheet.
- Bake at 375ºF for 8-10 minutes.
- Allow cookies to cool and then dip half of each cookie into a medium sized bowl of melted white chocolate.
- Place cookies on parchment paper to set.
Mariloy Galle
Thursday 23rd of August 2018
These came out perfect. I followed the recipe except I added a teaspoon of Orange Extract. They are now my new favorite.
Emily Grace
Friday 24th of August 2018
Oooh, that sounds yummy!
Dannee
Monday 16th of April 2018
This has become my go-to recipe for cookies. I don't add the nuts or chocolate but just the basic oatmeal cookie recipe. My husband calls them oatmeal crack cookies. :-)
Carolann
Sunday 20th of December 2015
These were very tasty! Melting the white chocolate was a bit difficult though. Looked up how to melt it beforehand, also. Used a double boiler. Make sure u keep an eye on it while over double boiler.
???
Sunday 30th of June 2019
Usually I I melt it in the microwave with white chocolate and almond bark
Nancy
Tuesday 8th of December 2015
I have a question about the recipe. Is it instant oats or quick cook oats? Thank you!
Emily Grace
Wednesday 16th of December 2015
I use Quaker Old Fashioned (not instant)
Sheila
Wednesday 18th of June 2014
I just finished baking these. So Delicious and Completely Addictive! Trial and Error Notes: I don't own a cookie scoop so I just rounded the dough with a regular spoon from the drawer. I found it's good to roll the dough in a ball in the palm of your hand after you roll it in the sugar and then roll it again in the sugar. Mine did not look pretty like the picture. They were larger and flatter. I'm thinking the cookie scoop would probably help with the consistency if you are giving them as a gift. I had white chocolate chips in the pantry and it was my choice for icing, however once you start eating the "broken edge" cookies you quickly discover that the icing is for show. These cookies are light and so flavorful. I've come to love a cookie that is crispy yet soft. How is that possible? I've already shared this on Pinterest, Facebook. If I could just master the pretty part of this cookie I could rule the world. Bake and enjoy this most delicious cookie!