Dried Cranberry Walnut Oatmeal Cookies
Soft, chewy, and bursting with flavor, these Dried Cranberry Walnut Oatmeal Cookies are the ultimate treat for cookie lovers. Made with hearty old-fashioned oats, sweet-tart dried cranberries, and crunchy walnuts, these cookies offer a delightful mix of textures and flavors in every bite. Fragrant cinnamon adds a warm, comforting touch, while a duo of brown sugar and granulated sugar creates an irresistible caramelized sweetness. Perfectly golden with a slightly soft center, these cookies are easy to prepare in just under 30 minutes and are ideal for holiday baking, afternoon snacks, or gifting. Bake up a batch of these irresistible oatmeal cookies and transform your kitchen into a cozy haven of deliciousness! Keywords: cranberry oatmeal cookies, cranberry walnut cookies, easy oatmeal cookies.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup, packed brown sugar
- 0.5 cup granulated sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1.5 cups dried cranberries
- 1 cup walnuts, chopped
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, cream together the butter, brown sugar, and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
Stir in the rolled oats, dried cranberries, and walnuts using a spatula or wooden spoon until evenly distributed.
Using a cookie scoop or a tablespoon, drop rounded spoonfuls 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. The centers may look slightly underbaked but will set as they cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 105 mg | 5% | |
| Total Carbohydrate | 33.5 g | 12% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 19.7 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 103 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.
