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Salted Oatmeal, Walnut + Chocolate Chunk Cookies — warmandrosy.com

Salted Oatmeal, Walnut + Chocolate Chunk Cookies

  • Author: Maggie
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: Approx. 3 dozen cookies

Scale

Ingredients

  • 3/4 cup spelt flour (or whole wheat or more all-purpose)
  • 3/4 cup  + 2 tbsp all-purpose flour
  • 3 cups rolled oats
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp salt
  • 3/4 cup coconut sugar (or brown sugar)
  • 1/2 cup sugar 
  • 1 cup butter, room temperature ( I like using this lightly salted pasture-raised butter)
  • 2 eggs, room temperature
  • 2 tsp vanilla extract
  • 2 cups chocolate chunks (from two and a half 3.5 oz chocolate bars, chopped)
  • 1 cup chopped walnuts 
  • Flaky sea salt for sprinkling

Instructions

  1. Preheat oven to 350°. Line two baking sheets with parchment paper.
  2. In a large bowl, mix together both flours, oats, baking soda, cinnamon and salt. Set aside.
  3. In another bowl, mix together butter and both sugars until smooth and creamy. Add eggs and vanilla extract and mix until combined.
  4. Gradually add dry ingredients a little at a time until just combined. Mix in the chocolate chunks and walnuts.
  5. Refrigerate dough for 1/2 hour to 24 hours to allow the flavors to develop and the dough to firm up a bit. It’s totally fine to skip this step, but your cookies will spread a bit more.
  6. Scoop out dough into 1 inch balls and evenly space on the two baking sheets. Sprinkle flaky salt atop each cookie. 
  7. Bake for 10-12 minutes until lightly browned. Allow to cool on the pan for 10 minutes before transferring to a wire rack to cool fully. Enjoy!  

Notes

This recipe makes quite a lot of cookies. This is intentional to encourage you to freeze a portion of the cookie dough to stash in your freezer for fresh cookies in a flash! Scoop the rest of the dough into balls and place on another baking sheet and pop in the freezer until frozen. Once frozen, transfer to a freezer-safe container or bag to store.