Oatmeal Chocolate Chip Cookies Recipe (Drop Cookies)

Heat the oven to 350°F (175°C). Line a baking sheet with parchment so the cookies lift off easily.

Whisk together flour, baking soda, salt, and cinnamon. A quick whisk helps everything bake evenly.

Beat the softened butter with brown sugar for 2–3 minutes, until it looks creamy and a bit lighter.

Add the eggs one at a time, mixing just until combined each time. Stir in the vanilla.

Add the dry mix in 2–3 additions. Fold and mix gently; don’t overwork the dough.

Stir in the rolled oats, chopped walnuts, and chocolate chips. Scrape the bowl so the mix-ins are evenly spread.

Drop spoonfuls of dough onto the baking sheet, leaving space between them. Lightly press the tops if you want more even spreading.

Bake for about 15 minutes, until the edges look set and lightly browned. Let the cookies rest on the tray for 5 minutes, then move to a rack to cool.