Chocolate Chip Walnut Cookies – Peas And Crayons


by Sil Pancho



These Chocolate Chip Walnut Cookies are a must-try! An addictive copycat of the infamous DoubleTree Hotel cookies, these chocolate chip cookies are deliciously chewy with crisps edges. Perfection!

Chocolate Chip Walnut Cookies

I’m straight up in LOVE with these cookies.

Typically when I land on a cookie recipe that completely rocks my face, I end up craving them so regularly that make the same ones on repeat for months at a time.

This happened with my Chocolate Brownie Crinkle Cookies and more recently my beloved Reeses Pieces Pudding Cookies.

Now these chocolate walnut oat bombs are on *heavy* rotation around here and I’m pretty sure no one is mad about it.

They’re fantastic right before they cool when they’ve set their shape but are still deliciously warm and melty… Pair them with a scoop of vanilla bean ice cream and I’m in dessert heaven over here!

Honestly, they’re even *BETTER* the next day when their tender chewiness kicks in.

Between the amazing texture, duo of luscious chocolate chips, sprinkling of chewy oats and walnuts and kiss of cinnamon and vanilla, there is so much to love about these cookies.

Kiddo Snagging a Chocolate Chip Cookie

For best results, chill your cookies!

While some recipes don’t need a ton of chill time, I feel like the flavor and texture of these bad boys is best after chilling overnight in the fridge.

Simply grab your handy dandy cookie scoop and plop little scoops of cookie dough amazingness onto a parchment paper lined baking sheets. Top with another layer of parchment and pop them in the fridge for the following day.

Simply call it meal-prep and you’ll be less pouty about leaving those little cookie dough bombs in the fridge overnight.

The dough balls will keep for a few days in the fridge and can even be frozen for later so you can have a fresh baked cookie whenever you want!

Freezer Cookie Instructions:

To freeze some cookie goodness for later, scoop your dough into balls and arrange on a parchment paper lined plate or two. Place in freezer.

A few hours later once the cookie dough scoops have set, transfer dough balls to an airtight container or plastic baggie.

Ready to bake? Preheat oven to 300 degrees Fahrenheit and bake frozen cookie dough scoops on a parchment lined cookie sheet for 20-23 minutes. Allow to cool on the baking sheet for 5 minutes then transfer to a wire cooling rack to cool completely (or mostly completely because you KNOW you want a still-warm cookie with melty chocolate -YUM!)

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