Oatmeal Cranberry Wanut Cookies
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!
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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