Recipe Card
Hook – Quick Description:
Soft, chewy oatmeal cookies loaded with chocolate chips and crunchy nuts — a WW-friendly twist on the classic treat.
Servings & Timing:
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: ~30 minutes
Yield: ~30 cookies
Dietary Badges:
🍪 Family-Friendly
🌾 Contains Gluten
🥜 Contains Nuts
WW-Friendly (portion-controlled sweet)
Ingredients (Checklist Style):
Unsalted butter, softened
Brown sugar
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Baking soda
Salt
Old-fashioned rolled oats
Semi-sweet chocolate chips
Chopped nuts (pecans or walnuts)
Instructions (Concise & Numbered):
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream butter and sugars until light and fluffy (2–3 minutes).
Add eggs and vanilla, mixing until combined.
In a separate bowl, whisk flour, baking soda, and salt.
Gradually mix dry ingredients into wet mixture.
Stir in oats, chocolate chips, and nuts.
Scoop dough (about 1.5 tbsp per cookie) onto baking sheet, spaced 2 inches apart.
Bake 10–12 minutes, until edges are golden but centers soft.
Cool 5 minutes on sheet, then transfer to wire rack.
Additional Notes:
For crispier cookies, bake an extra 1–2 minutes.
WW-friendly swaps include light butter and sugar substitutes.
Store leftovers in an airtight container up to 5 days.
Brief Introduction
These WW Oatmeal Chocolate Chip Cookies with Nuts strike the perfect balance: chewy oats, melty chocolate, and a nutty crunch. While indulgent, they’re portion-friendly and easy to adapt with lighter swaps for your WW plan. Bake them once, and they’ll become your go-to cookie for both family and friends.
Step-by-Step Cooking Guide
Creaming the Base
Beat softened butter with brown and white sugar until light and fluffy.
Add eggs and vanilla to create a rich, smooth base.
Mixing the Dough
Combine flour, baking soda, and salt in a separate bowl.
Gradually add dry mixture to wet, mixing gently.
Fold in oats, chocolate chips, and nuts until evenly distributed.
Shaping & Baking
Scoop ~1.5 tbsp dough per cookie onto lined sheet.
Bake 10–12 minutes, until edges are set and centers slightly soft.
Let cool before moving for best texture.
Tip: Slight underbaking keeps them chewy; they’ll continue to set as they cool.
Ingredient Details & Substitutions
Butter: Use light butter or margarine for WW point savings.
Sugar: Swap with a sugar substitute like monk fruit or erythritol.
Oats: Stick to rolled oats for chewiness; quick oats make softer cookies.
Nuts: Pecans, walnuts, or almonds all work; omit for nut-free.
Chocolate Chips: Use sugar-free chocolate chips to reduce points.
Variations & Serving Suggestions
Cranberry-Nut Mix: Add dried cranberries for a tart twist.
Double Chocolate: Stir 2 tbsp cocoa powder into flour mix.
Spiced Oatmeal: Add cinnamon or pumpkin spice for warmth.
Serving Ideas:
Pair with coffee for an afternoon treat.
Enjoy as a post-dinner sweet.
Crumble over Greek yogurt for a dessert parfait.
Storage & Make-Ahead
Storage: Keep in airtight container at room temp up to 5 days.
Freezing Dough: Scoop balls of dough onto tray, freeze until firm, then store in bags. Bake from frozen, adding 1–2 minutes to bake time.
Freezing Baked Cookies: Store baked cookies up to 2 months in freezer-safe bags.
Nutrition Facts (Estimated, per 1 cookie out of 30)
Calories: ~150 kcal
Protein: 2g
Carbs: 20g
Fat: 7g
WW Points: ~5 per cookie (with regular ingredients; lighter swaps reduce points)
FAQs
Q: Can I use quick oats instead of rolled oats?
A: Yes, but texture will be softer and less chewy.
Q: Can I make these nut-free?
A: Absolutely — just omit nuts or swap with seeds (pumpkin or sunflower).
Q: Can I make the dough ahead?
A: Yes, dough can chill up to 48 hours before baking for deeper flavor.
Q: How do I make them more WW-friendly?
A: Use light butter, sugar substitutes, and sugar-free chocolate chips.
Personal Story (Optional)
This recipe came from my love of classic oatmeal cookies — but I wanted something WW-friendly that didn’t feel like “diet food.” The balance of oats, chocolate, and nuts makes these taste indulgent, while portioning keeps them smart and trackable.
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