White Chocolate Walnut Oatmeal Cookies
So. Here we are. With thick, rich, dense, soft, tender, gooey cookies. Let’s take a couple seconds. One. Two.
Okay. Moving on.
I love cookies. They’re one of my favorite pastries. Cookie are small and cute, they’re (too) easy to consume, and they come in so many flavors and textures and varieties. Also, they’re fun for me to play around with and recipe test because they’re not as finicky as, say, a pie dough or a cake batter.
Anyway. Let’s chat about the particular cookies I have for you today. Let me break down the deets of these white chocolate walnut oatmeal cookies. Just an FYI: they are the bomb.
These oatmeal walnut cookies have the IDEAL cookie texture.
They’re soft. They’re thick. They’re dense. They’re gooey. They have slightly crispy edges. They’re chewy. And they’re teeth-sinkin’-satisfying.
Also. We’ve got lots of texture contrast going down. The gooey, soft-batch cookie base is complemented with creamy chopped white chocolate, crunchy walnut bits, and chewy, hearty oats.
Let’s talk flavor for these walnut oatmeal cookies.
We’ve got a rich, classic vanilla cookie base. Think soft-batch chocolate chip cookies, without the chocolate chips.
Instead, we’re using white chocolate chips. Well, not chips. Chunks. Are what I used.
I took a bar of white milk chocolate. And chopped it up into uneven chunky pieces. And those chunky pieces get dispersed throughout the thick dough and bake up into half melty half hunky bits. The best.
Also. There are the chopped walnuts. I like to keep mine on the chunkier side. I give the raw walnuts a quick chop and add those into the dough.
And lastly. Oats. Quick oats. I prefer quick oats for this recipe because we already have lots of textures involved and the quick oats are more subtle. But still add that lovely earthy, hearty oat flavor.
These white chocolate walnut oatmeal cookies are super quick and easy to stir up.
One bowl. Aside from the one you use to melt your butter in. One stirring utensil. A whisking of the wet ingredients. A stirring in of the dry. A rounding of the dough into balls. And a send-off to the oven to bake up into the thick, rich, delicious entities that these white chocolate oatmeal cookies are.
And now you consume.
Soft and gooey. Tender and pillowy. Thick and rich. Dense and hearty. Buttery and chocolatey and milky and nutty and oaty. Quick and easy.
White chocolate walnut oatmeal cookies — you is classy cookie babes.
White Chocolate Walnut Oatmeal Cookies
Yield: about 25 cookies
1/2 cup (1 stick) butter, melted
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/4 cups packed flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped white chocolate
1/2 cup chopped walnuts
1/2 cup quick oats
1. Preheat oven to 350 F. Line a large baking sheet with parchment paper.
2. In a large bowl, stir together the melted butter and sugars until smooth. Add in the egg and vanilla extract and whisk vigorously until smooth.
3. Pour flour, cornstarch, baking soda, and salt right over wet ingredients and mix everything together until just combined. Stir in the chocolate, walnuts, and oats last.
4. Round large pieces of dough between palms and space out onto baking sheet. (You can refrigerate the cookies now for 40+ minutes so they bake up very thick, but it’s not necessary). Bake cookies for 9-10 minutes, until the bottoms are golden brown and you can just lift the edge of a cookie off the sheet with your finger. Let cookies firm up on sheet for 10+ minutes before moving them.
