Chocolate Chip Cookies with Oatmeal Flax Cranberries and Nuts
Get ready to elevate your cookie game with these irresistible Chocolate Chip Cookies with Oatmeal, Flax, Cranberries, and Nuts—your new favorite treat packed with texture and wholesome flavor! These soft and chewy cookies combine classic semi-sweet chocolate chips with the nutty goodness of ground flaxseed, the chewy tartness of dried cranberries, and the satisfying crunch of chopped nuts. Rolled oats add heartiness to every bite, while a hint of vanilla rounds out the sweetness. Perfectly baked in just 12 minutes, these cookies are an ideal balance of indulgence and nutrition. Whether you’re prepping for a cozy afternoon snack, a lunchbox treat, or a holiday cookie swap, these chunky, golden-brown delights are sure to impress. Plus, they store beautifully, making them a versatile choice for make-ahead baking.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Brown sugar
- 0.5 cup Granulated sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Rolled oats
- 0.25 cup Ground flaxseed
- 0.5 cup Dried cranberries
- 0.5 cup Chopped nuts (walnuts, pecans, or almonds)
- 1 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together until creamy and well combined.
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Stir in the rolled oats and ground flaxseed, ensuring they are evenly distributed.
Fold in the dried cranberries, chopped nuts, and chocolate chips.
Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in preheated oven for 10–12 minutes or until the edges are lightly golden but the centers are still soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container for up to one week or freeze for longer storage.
Nutrition Facts
Calories |
239 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.8 g | 16% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 104 mg | 5% | |
| Total Carbohydrate | 30.1 g | 11% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 20.0 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 78 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.
