Tartine’s Chocolate Oatmeal Walnut Cookies


I’ve just returned from the most beautiful and brilliant trip to Mexico with my sister! But I have also already returned to work and a project has me going full time for the next 10 days. So stories of white sand beaches, and turquoise waters, of swaying palm trees, and rainbows, of sinking cathedrals, Aztec ruins, butterflies, flowered boats, and unexpected reunions with friends will have to wait a short bit. But I do not come empty handed because I have cookies! Chocolate chip, oatmeal, walnut cookies that is!


I made these cookies from my cookbook book club’s new fore that we are cooking from Tartine Cookbook. I baked these for friends a few weeks before my trip and my friends and I loved them. They are soft and chewy from the oatmeal and have the chocolate that makes life so much sweeter and more enjoyable (at least to me) and studded with small chunks of walnuts. They have that wonderful cookie feeling of being new but feeling like you have eaten these your whole life and would like to continue eating them your whole life (I in fact will continue to bake these my whole life!)


Tartine’s Chocolate Oatmeal Walnut Cookies from Tartine Cookbook


6 ounces bittersweet chocolate coarsely chopped into 1/4″ pieces or I used chocolate chips

1 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 cups old fashioned rolled oats

1/2 cup (1 sticks) unsalted butter at room temperature

¾ cups sugar

2 tablespoons molasses or blackstrap

1 large eggs

1 tablespoons milk

1/2 tablespoon vanilla extract

1/2 teaspoon salt

1/2 cup walnuts, coarsely chopped (I left these out of some of the cookies for a friends kids and they were just as good)


  • Heat oven to 350°F. Line baking sheets with parchment paper or silpat liners.
  • Sift together the flour, baking powder, and baking soda, and then stir oats into this mixture and set aside.
  •  Beat the butter on medium-high until light and creamy. Slowly add the sugar and mix on medium speed until light in color and fluffy. Stop the mixer and scrape down the sides of the bowl as needed. Add the molasses and beat until well combined. Add the eggs one at a time, beating well after each addition. Beat in the milk, vanilla, and salt.
  • Add the flour mixture into the butter mixture and beat on low speed until well incorporated. Fold in the chocolate and walnuts.
  • Scoop the dough onto the prepared baking sheets, the cookbook calls for these to be 3 ounce scoops but I stayed with a tablespoon scoop and still loved them. 
  • Bake until the cookies edges are lightly brown but the centers remain pale, 10-12 minutes. Rotate your pans part way through if cooking 2 pans at a time.
  • Transfer cookies to a wire rack to cool. I have been told they will keep in an airtight container at room temperature up to a week – 10 days but my friends and I didn’t have them long enough to test this.

Makes approximately 24 – 30 cookies


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01 2016

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  1. Bari #

    These are in the running for my top 3 cookies ever. I am obsessed with them.

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