Description
Chewy oatmeal cookies packed with tart cranberries and crunchy walnuts. Perfect for snacking, gifting, or holiday dessert trays.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 3 cups old-fashioned rolled oats
- 1 cup dried cranberries
- 1 cup chopped walnuts
Instructions
- In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla and mix until combined.
- In a separate bowl, whisk flour, baking soda, salt, and cinnamon. Gradually mix into wet ingredients.
- Stir in oats, cranberries, and walnuts with a spatula until evenly distributed.
- Cover and chill dough for 30 minutes to prevent excessive spreading.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop dough into rounded tablespoons and place 2 inches apart on prepared sheets.
- Bake 10–12 minutes, until edges are golden but centers are soft. Cool 5 minutes on sheet, then transfer to a rack.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. Freeze dough balls for up to 3 months and bake as needed.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American