Description
These Cranberry Oatmeal Cookies combine the heartiness of oats with sweet dried cranberries and crunchy walnuts, creating a delicious snack or dessert that’s easy to prepare and perfect for sharing.
Ingredients
Scale
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1 cup salted butter (or unsalted butter and 1/2 tsp salt)
- 1 cup light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 1/2 tsps vanilla extract
- 3 cups old fashioned rolled oats
- 1 1/4 cups dried cranberries
- 3/4 cup chopped walnuts
Instructions
- Preheat the oven to 350°F. Line 2 large sheet pans with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and nutmeg until combined.
- In a large bowl, cream the butter, light brown sugar, and granulated sugar using an electric mixer on medium-high speed for 2 minutes until well combined.
- Add the eggs one at a time, beating well after each addition. Scrape the sides of the bowl and add vanilla extract.
- Lower the mixer speed and gradually add the flour mixture, mixing just until fully moistened. Then add the oats and mix on low speed until combined.
- Mix in the dried cranberries and walnuts by hand until evenly distributed in the dough.
- Using a 1 1/2 Tbsp cookie scoop, drop mounds of cookie dough on the prepared pans, spacing them 2 inches apart.
- Bake for 11-13 minutes until the cookies are lightly golden brown around the edges and the tops appear dry.
- Cool on the pan for 3 minutes, then transfer to wire racks to cool completely.
Notes
For chewier cookies, slightly underbake them.
You can substitute dried cranberries with raisins or chocolate chips if preferred.
Ensure the butter is at room temperature for easier mixing.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 7g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg