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Chocolate Chip and Walnut Cookies

These Chocolate Chip and Walnut Cookies are a quick recipe for a homemade dessert. The cookie dough is flavored with cinnamon, vanilla, and gooey chocolate.


  • 8 tablespoons Hiland Dairy Butter softened
  • 1/3 cup granulated sugar or sweetener
  • 1/3 cup packed light brown sugar or sweetener
  • 1 large egg. Must be at room temperature.
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon freshly squeezed lemon juice
  • 1 cup flour
  • 1/4 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1 1/2 cups semi-sweet chocolate chips. I used monkfruit sweetened semi-sweet.
  • 1/2 cup chopped walnuts
  • Optional sea salt for sprinkling


  • Preheat oven to 350 degrees.
  • Cream butter, sugar and brown sugar in a mixing bowl using a stand or hand mixer on medium speed for about 2 minutes.
  • Add egg, vanilla, and lemon juice. Use the mixer and blend on low for 30 seconds. And then blend on medium for a couple of minutes or until light and fluffy, scraping down bowl.
  • With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
  • Fold in chocolate chips and walnuts.
  • Line a cookie sheet with a silicone baking mat. Scoop the cookie dough into balls (about 2 tablespoon and place them on the cookie sheet about 1 1/2 to 2 inches apart. Use wet hands and flatten the top of the cookies. The batter is really sticky. Wet hands work well while handling it.
  • Bake for 13-17 minutes.
  • Allow the cookies to cool for 5 minutes before removing them from the sheet. If you handle them too soon they will not firm up and will crumble.
  • Transfer the cookies to a wire rack to cool for an additional 10 minutes.
  • Sprinkle with sea salt if you wish.