Description
These cranberry walnut oatmeal cookies are soft in the center, lightly crisp on the edges, and packed with chewy cranberries and crunchy walnuts. Hearty oats and warm cinnamon create a comforting, bakery-style cookie perfect for any occasion.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) brown sugar, packed
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups (270 g) old-fashioned rolled oats
- 1 cup (120 g) dried cranberries
- 3/4 cup (90 g) chopped walnuts
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream together butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
- In a separate bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Stir in oats, dried cranberries, and chopped walnuts until evenly distributed.
- Scoop about 2 tablespoons of dough per cookie and place 2 inches apart on prepared baking sheets.
- Bake for 10–12 minutes, until edges are golden and centers are slightly soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chill the dough for 30 minutes if cookies spread too much.
- Toast walnuts beforehand for enhanced flavor.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies or unbaked dough balls for up to 3 months.
- Add white chocolate chips or orange zest for flavor variations.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190 kcal
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
