New England Lumberjack Cookies
Sink your teeth into the hearty, rustic charm of New England Lumberjack Cookies—a delightful treat brimming with bold flavors and satisfying textures. Packed with old-fashioned rolled oats, crunchy walnuts or pecans, chewy dried cranberries or raisins, and the sweet hint of shredded coconut, these cookies are a true celebration of hearty New England baking. A touch of cinnamon and the optional indulgence of dark chocolate chips enhance their warmth and decadence, making every bite irresistibly cozy. With a quick prep time of just 20 minutes, these cookies are perfect for busy days when you need a comforting snack. Whether you’re fueling up for an adventure or enjoying a quiet moment at home, these chewy, nutty cookies deliver a wholesome, homemade goodness that’s hard to beat. Perfectly portable and full of energy-boosting ingredients, they’re sure to satisfy workweek cravings, hiking trips, or simple afternoon treats!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- 0.5 cup granulated sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 2 cups old-fashioned rolled oats
- 1 cup chopped walnuts or pecans
- 1 cup dried cranberries or raisins
- 0.5 cup shredded unsweetened coconut
- 0.5 cup dark chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the rolled oats, chopped nuts, dried cranberries or raisins, shredded coconut, and chocolate chips (if using) until evenly distributed.
Using a medium 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 golden brown and the centers are slightly soft.
Remove the cookies from the oven and allow them to cool slightly on the baking sheets before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Nutrition Facts
Calories |
266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 105 mg | 5% | |
| Total Carbohydrate | 32.6 g | 12% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 18.3 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 25 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 135 mg | 3% | |
*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.
