15-30 min6 cookiesall-purpose flour

Chocolate Chip Walnut Oatmeal Cookies

By Coco Morante

6 cookies

15-30 min

Easy

Recipe Details

Course: Desserts, Snacks

Difficulty: Easy

Prep Time: 5 min

Cook Time: 9 min

Total Time: 15-30 min

Cooking Technique: Bake

Cuisine: American

Yield: 6 cookies

Ingredients

4 tbsp unsalted butter
1/3 cup brown sugar
2 tbsp milk
1/2 tsp vanilla extract
2/3 cup all-purpose flour
1/2 cup old-fashioned oats
1 1/2 tsp cornstarch
1/4 tsp baking soda
1/4 tsp kosher salt
1/3 cup chocolate chips
1/3 cup Chopped walnuts

Recipe by Coco Morante from The Ultimate Air Fryer Oven Cookbook

When you want a few treats right away, make this small-batch recipe, which yields 6 fantastic and generously sized cookies in record time. Press them down before baking for a more traditionally shaped cookie, or leave them mounded high for ooey gooey centers. This recipe is egg-free, so you can easily make them vegan if you prefer.

INSTRUCTIONS

In a large mixing bowl, stir together the butter, sugar, milk, and vanilla. Add the flour, oats, cornstarch, baking soda, salt, chocolate chips, and walnuts, and stir until evenly combined.
Preheat the oven on BAKE at 325°F and set the cooking time for 9 minutes. Line the cooking pan with aluminum foil, tucking it over the edges so it is firmly secured.
Use a 3 tbsp cookie scoop to portion 6 cookies out onto the lined pan, about 2 inches apart. Press the cookies down a bit until they are about 2 inches in diameter. (Alternatively, you can skip the pressing step for a very domed cookie with a gooey center.)
Bake the cookies in the preheated oven.
When the cooking program ends, wearing heat-resistant mitts, remove the pan from the oven. Let the cookies cool on the pan for 10 minutes.
Use a thin flexible spatula to transfer the cookies to serving plates or a cooling rack. Serve warm or at room temperature.

Notes

Nutrition Information: Per cookie: 291 calories, 16 grams fat, 35 grams carbohydrates, 2 grams fiber, 3 grams protein, NOTES Be sure to line the cooking pan with aluminum foil not parchment paper. It’s less likely to flap around in the oven and cause the cookies to become misshapen. This timing and temperature also works well for store-bought, preportioned cookie dough, such as the varieties from Nestle and Pillsbury. Break apart the dough into squares, roll it into balls, then bake the cookies at 325°F for 9 minutes.

Share:

About the chef

Coco Morante

Coco Morante is a bestselling cookbook author with seven titles, including The Essential Instant Pot Cookbook and The Ultimate Instant Pot Cookbook. With a passion for cooking since childhood, Morante is known for her expertise in Instant Pot recipes and her ability to simplify meal preparation. She contributes recipes and photography to well-known publications like Simply Recipes and The Kitchn, and manages the popular Instant Pot Recipes Facebook page. Morante's approachable style has made her a trusted resource for home cooks everywhere.

View All Coco's Recipes