These Oatmeal Cranberry Walnut Cookies have a perfect texture – they’re nice and crispy on the outside while staying wonderfully soft and chewy inside. They’re a breeze to whip up, and you’ll adore how the warm spices blend with the sweet cranberries and crunchy walnuts. These are the kind of cookies that’ll have you coming back to the recipe time and again.
I’m a big fan of oatmeal cookies, especially the classic iced oatmeal kind. They’re my go-to choice for baking. But when I’m in a festive mood, I love to mix in some raisins or cranberries and nuts. These Oatmeal Cranberry Walnut Cookies have become a real favorite of mine. They’re incredibly easy to whip up and taste way better than anything you’d find at a store.
For more oatmeal cookies, make sure to check out my delicious Chocolate Chip Peanut Butter Oatmeal Cookies, and my Oatmeal Scotchies!
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Why You Will Love This Recipe
- Old-Fashioned Rolled Oats: The heart of any oatmeal cookie, rolled oats give these cookies their classic texture – chewy and satisfying. They not only add a wonderful depth of flavor but also a wholesome, hearty feel that makes each bite deeply satisfying.
- Dried Cranberries: These little gems add a burst of sweetness and a bit of tartness, perfectly complementing the earthy oats. Their chewy texture and bright flavor elevate the cookies, making them irresistibly delicious and ideal for a festive treat.
- Chopped Walnuts: The walnuts provide a delightful crunch that contrasts beautifully with the softness of the cookie. They add not just texture but also a nutty flavor that pairs wonderfully with the sweet and tart elements of the cranberries and the richness of the dough.
- Quick & Easy: The prep time for these cookies is only 10-15 minutes, and then they’re baked to perfection in 11-13 minutes!
Key Ingredients
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Flour: The foundation of the cookies, giving them structure. For a more wholesome twist, half of the all-purpose flour can be replaced with whole wheat flour.
- Baking Soda: A key leavening agent that ensures your cookies are light and fluffy. Make sure it’s fresh for the best results.
- Ground Cinnamon: This spice adds a warm, comforting note. You can also try a pinch of cardamom for an exotic flavor.
- Nutmeg: A small amount enhances the cinnamon, adding depth. Freshly grated nutmeg offers the best flavor.
- Salted Butter: It provides richness and a tender texture. If using unsalted butter, add an extra pinch of salt to the dough.
- Dark Brown Sugar: Contributes a deep, molasses-like sweetness. You can switch to light brown sugar for a milder sweet flavor.
- Granulated Sugar: Helps to balance the moisture and adds a classic sweetness.
- Eggs: Bind the ingredients together and add richness. It’s important to use them at room temperature for the best incorporation into the dough.
- Vanilla Extract: Enhances the flavor. Opt for pure vanilla extract for a more authentic taste.
- Old-Fashioned Rolled Oats: They give the cookies their classic chewy texture. Do not use quick oats in this recipe.
- Dried Cranberries: Offer a lovely contrast of sweet and tart flavors. Raisins or dried cherries can be used as alternatives.
- Chopped Walnuts: Provide a delightful crunch and nutty flavor. Feel free to substitute with almonds or pecans if preferred.
How To Make The Cookies
Begin by preheating your oven and lining your cookie sheets with parchment paper. This ensures a non-stick surface and even baking.
- Combine Dry Ingredients: In a large bowl, whisk together your dry ingredients: flour, baking soda, cinnamon, and nutmeg. This blend of ingredients provides the perfect flavor base for your cookies.
- Cream Butter and Sugars: In a separate bowl or a stand mixer, cream the softened butter with both brown and granulated sugars. This step is crucial for achieving that light and fluffy texture.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, followed by the vanilla extract. Adding the eggs individually ensures they are evenly mixed into the batter.
- Mix in Dry Ingredients: Gently combine the dry ingredients with the butter mixture.
- Fold in Oats: Stir in the rolled oats. Be sure to distribute them evenly throughout the dough for that classic oatmeal cookie texture.
- Add Cranberries and Walnuts: Mix in the dried cranberries and chopped walnuts.
- Scoop and Space Dough on Sheets: Using a cookie scoop, place dough portions on the prepared sheets. Space them adequately to allow room for spreading during baking.
- Bake Until Golden: Bake the cookies until they are lightly golden around the edges. This typically takes just a few minutes, but keep an eye on them for the perfect bake.
- Cooling: Let the cookies cool slightly on the sheets before transferring them to a wire rack to cool completely. This step is important for texture development.
Top Tips
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature before you start. This aids in better mixing and a more uniform cookie texture.
- Sift Dry Ingredients: Sifting your flour, baking soda, cinnamon, and nutmeg together helps to aerate the flour, resulting in a lighter cookie texture.
- Consistent Scooping: Use the same scoop for all your cookies to ensure they bake evenly and finish at the same time. Consistency in size means consistency in baking.
- Don’t Overmix: After adding your dry ingredients to the wet, mix just until combined. Overmixing can lead to tough cookies.
- Rotate the Baking Sheet: Halfway through baking, rotate your baking sheet to promote even browning and cooking, as ovens can have hot spots.
- Check Oven Temperature: Ovens can vary, so using an oven thermometer to verify the temperature can be very helpful for perfect baking results.
- Cooling on the Sheet: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. This helps them set and prevents breaking.
Storing and Freezing Tips
- Storing Baked Cookies:
- Room Temperature: Store the cooled cookies in an airtight container at room temperature. They typically stay fresh and chewy for up to 5 days.
- Keep Them Soft: To keep the cookies soft, add a slice of bread in the container. This helps maintain moisture.
- Freezing Baked Cookies:
- Cool Completely: Ensure the cookies are completely cool before freezing.
- Layer and Separate: Place a sheet of parchment paper between each layer of cookies in a freezer-safe container or bag. This prevents them from sticking together.
- Thawing: Thaw the cookies at room temperature for a few hours before serving.
- Freezing Unbaked Cookie Dough:
- Portion the Dough: Scoop or shape the dough into portions as you would before baking.
- Flash Freeze: Place the dough portions on a baking sheet and freeze until solid, about 1-2 hours.
- Store in Freezer Bags: Transfer the frozen dough balls to a freezer bag or an airtight container. They can be stored in the freezer for up to 3 months.
- Baking from Frozen: You can bake the cookies directly from frozen, adding a couple of extra minutes to the baking time.
- Labeling: Always label your containers or bags with the date and type of cookie. This helps in keeping track of freshness and organizing your freezer.
- Avoid Freezer Burn: Ensure the container or bag is sealed tightly to prevent freezer burn, which can affect the taste and texture of the cookies.
I hope you’re as excited as I am about baking these Oatmeal Cranberry Walnut Cookies! They’re not just a treat to bake, but also a delight to eat. With their perfect blend of textures and flavors, these cookies are sure to be a hit whether you’re enjoying them with your family, sharing with friends, or simply treating yourself.
I’d love to hear how your cookies turned out! Please take a moment to rate and review the recipe below. And don’t forget to pin this recipe to your favorite Pinterest board.
Recipe
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Oatmeal Cranberry Walnut Cookies
3-inch cookies
These oatmeal cranberry walnut cookies are perfectly crispy on the outside, tender and chewy on the inside, and subtly flavored with cinnamon and nutmeg. You are going to love these cookies.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 cup salted butter softened
- 1 cup dark brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats
- 1 ¼ cups dried cranberries
- ¾ cup chopped walnuts
Instructions
- Start by preheating your oven to 350°F (180°C), or 160°C if using a fan oven. Prepare cookie sheets by lining them with parchment paper or silicone baking mats.
- In a medium mixing bowl, whisk together the plain flour, baking soda, cinnamon, and nutmeg. Set aside.
- In a separate bowl or a stand mixer, cream the softened salted butter with both the brown and white sugar for about two minutes or until smooth and creamy.
- Incorporate the eggs one by one, fully mixing each before adding the next. Add vanilla extract and mix it in.
- Gently stir in the dry ingredients until just combined, don't forget to scrape down the sides of the bowl.
- Fold in the rolled oats until evenly distributed.
- Add in the dried cranberries and chopped walnuts, mixing to combine without overworking the dough.
- Scoop the cookie dough onto the prepared sheets using a 1.5-tablespoon cookie scoop, spacing them about 2 inches apart.
- Bake in the preheated oven for 11 to 13 minutes, or until the cookies turn a light golden brown at the edges and the tops look set.
- Allow the cookies to cool on the sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Experiment with add-ins like white chocolate chips, orange zest, cream cheese chips, or even a drizzle of white chocolate for an extra special touch.
- Substitute walnuts with pistachios or pecans if preferred.
- For a seasonal twist, use pumpkin pie spice instead of cinnamon and nutmeg.
- Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months to retain their soft, chewy texture.
Nutrition
Serving: 1cookie | Calories: 109kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 56mg | Potassium: 41mg | Fiber: 1g | Sugar: 8g | Vitamin A: 125IU | Vitamin C: 0.03mg | Calcium: 11mg | Iron: 1mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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