Oatmeal Cranberry Walnut Cookies
50 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