Big Blast Oatmeal Cookies
Get ready for a flavor explosion with Big Blast Oatmeal Cookies, your new go-to treat for satisfying every sweet craving! These delightful cookies pack a powerhouse of textures and flavors, combining hearty rolled oats, melty semi-sweet chocolate chips, tangy dried cranberries, and crunchy walnuts or pecans. Infused with warm cinnamon spice and a buttery, caramelized sweetness from brown sugar, these cookies strike the perfect balance between chewy and soft. Quick and easy to prepare in just 20 minutes, they’re perfect for everything from snack time to holiday cookie exchanges. With their rich combination of wholesome ingredients and indulgent mix-ins, Big Blast Oatmeal Cookies will quickly become a household favorite. Perfectly portable, they’re also ideal for lunchboxes or on-the-go energy boosts. Make a batch today and savor the irresistible flavors!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 cups rolled oats
- 1 cup semi-sweet chocolate chips
- 0.75 cup dried cranberries
- 0.75 cup chopped walnuts or pecans
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the rolled oats, chocolate chips, dried cranberries, and chopped nuts until evenly distributed.
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve and enjoy your Big Blast Oatmeal Cookies. Store leftovers in an airtight container for up to 5 days.
Nutrition Facts
Calories |
268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 105 mg | 5% | |
| Total Carbohydrate | 34.9 g | 13% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 19.5 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 79 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
