These Oatmeal Cranberry Walnut Cookies are the perfect combination of chewy, tangy, and nutty goodness. Loaded with old-fashioned oats, tart dried cranberries, and crunchy walnuts, these cookies are packed with texture and flavor in every bite!
These Oatmeal Cranberry Walnut Cookies are one of my favorite cookies to make this time of year. They have the perfect balance of chewy oats, sweet-tart cranberries, and crunchy walnuts.
They require no chilling and can be made in under 30 mins.Whether you’re craving a wholesome snack or a cozy treat, these cookies deliver a delightful mix of textures and flavors. With just the right amount of sweetness, they make a delicious treat for any time of day.
For more oatmeal treats try my brown butter oatmeal cookies or pumpkin oatmeal chocolate chip cookies.
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Why You Will Love This Recipe
- Packed with flavor: The combination of tart dried cranberries and rich, nutty walnuts makes every bite flavorful.
- Wholesome ingredients: Oats, nuts, and dried fruit add texture and make these cookies feel hearty and satisfying.
- Easy to make: With simple ingredients and minimal prep, these cookies come together quickly. They can be made without a mixer with just a bowl and a wooden spoon.
- Perfect for sharing: These cookies are great for the holiday season, afternoon snacks, or cozying up with a cup of tea.
Ingredient Notes
- All Purpose Flour: All-purpose flour provides the base for the cookie dough.
- Unsalted Butter: I like to use unsalted high butterfat European butter.
- Sugars: This recipe uses a combination of both light brown and regular granulated white sugar. Light brown sugar has molasses added to it which gives a wonderful texture to these cookies along with the sweetness. The extra moisture from the molasses is what gives these cookies chewiness. White sugar is what these cookies a wonderful crispy edges.You can use dark brown sugar in place of light brown sugar as well.
- Eggs:I like to use room temperature large egg.
- Oats: you need to use rolled oats and not quick oats or steel cut oats for this cookie recipe. Quick oats will fall apart, whereas steel-cut oats are not processed enough leading to an undesirable texture for these oatmeal cranberry cookies.
- Dried cranberries: These add a burst of tartness that balances the sweetness of the dough. You can substitute with raisins or dried cherries if you prefer.
- Walnuts: The chopped walnuts bring a lovely crunch. You can swap them with pecans or omit them for a nut-free version.
- Cinnamon: Adds warmth and depth to the cookies, enhancing the flavor of the cranberries and walnuts.
- Baking Soda: This leavening agent helps the cookies rise and develop a soft, chewy texture.
- Vanilla Extract: Pure vanilla extract enhances the flavor profile of the cookies.
- Salt: A pinch of salt balances the sweetness and brings out the other flavors.I like to use kosher salt.
Step-by-Step Instructions
Here is how to make and bake these cranberry walnut oatmeal cookies recipe. You can use a stand mixer or a hand held electric mixer.Pre-heat the oven to 175C (350 F) and line two large baking sheets with parchment paper or silicone mats.
Step 1. Whisk the dry Ingredients: In a small mixing bowl whisk together flour, cinnamon, baking soda and salt.
Step 2. Beat the wet ingredients: In a large bowl with a hand mixer or In a bowl of a stand mixer fitted with a paddle attachment, beat the softened butter and both sugars until light and fluffy for 2-3 mins. With the mixer on low speed beat the egg and vanilla extract until well combined.
Step 3. Mix the wet into dry. With the mixer on medium speed gently stir in the flour mixtureTo the butter mixture until just combined.Fold in the rolled oats, dried cranberries, and chopped walnuts.
Step 4. Scoop out the cookie dough. Using a large cookie scoop, roll out as many cookie balls out of the dough as possible. Arrange the dough balls evenly amongst the prepared baking trays and bake for 10-12 minutes in the preheated oven until golden brown.
Let the cookies cool on the cookie sheet for about 5 mins. Remove from the pan and cool completely on a wire rack.
Tips & Tricks
- Soak the cranberries: For extra plump cranberries, soak them in warm water for 10 minutes, then drain before adding to the dough.
- Measure flour properly: Adding too much flour and oats to the recipe is the most common mistake. The easiest way to measure is by using a scale. If you don’t have one, then fluff your flour and oats with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Avoid packing them into a measuring cup.
- Slightly Underbake: I always recommend underbaking your cookies slightly so you get extra soft and chewy oatmeal cookies! Take them out of the oven when the edges have set but the middles are slightly underbaked.
- Don’t overmix: Once you add the dry ingredients, stir just until combined to avoid tough cookies.
- Customize your mix-ins: Try adding dark chocolate chips, white chocolate, or even shredded coconut for a fun twist.
FAQs
Yes! You can freeze the dough in balls on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. When ready to bake, simply place the frozen dough on a baking sheet and bake as directed, adding an extra minute or two to the baking time.
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use certified gluten-free oats as well.
You can replace walnuts with pecans, almonds, or even seeds like sunflower or pumpkin seeds. For a nut-free option, simply leave them out for cranberry oatmeal cookies.
Absolutely! You can add ½ cup of semi sweet or even white chocolate chips to the dough for a sweet twist.
Storage & Freezing
Storage
- Store the baked oatmeal cranberry walnut cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, refrigerate the cookies in an airtight container for up to 7 days.
Freezing Baked Cookies
- Let the baked cookies cool completely, then place them in a single layer on a baking sheet and freeze for 1-2 hours. Once frozen, transfer the cookies to a resealable freezer bag or airtight container. The cookies will keep in the freezer for up to 3 months.
- To enjoy, thaw the cookies at room temperature or warm them in the microwave for 10-15 seconds.
Freezing Cookie Dough
- To freeze the cookie dough, form it into balls and place them on a baking sheet lined with parchment paper. Freeze the dough balls for 1-2 hours, then transfer them to a freezer-safe bag or container.
- When ready to bake, place the frozen dough balls on a baking sheet and bake directly from frozen. You may need to add an extra minute or two to the bake time.
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
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Recipe
Oatmeal Cranberry Wanut Cookies
Equipment
- 2 large baking sheets
- 1 Stand Mixer
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup light brown sugar packed
- ⅓ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup old-fashioned rolled oats
- 1 cup chopped walnuts
- 1 cup dried cranberries
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats
- In a separate bowl, whisk together the flour, baking soda, ground cinnamon and salt.
- In a large mixing bowl or the bowl of a stand mixer beat together the softened butter, brown sugar, and granulated sugar for 2-3 minutes until well combined
- Add in the egg and beat well, followed by the vanilla extract. Whisk until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the oats, chopped walnuts and dried cranberries.
- Using a large ice cream scoop, scoop the dough into 1.5-tablespoon-sized balls and place them on the prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden and the centers remain soft. The cookies will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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