Oatmeal Cranberry Walnut Cookies

Oatmeal Cranberry Walnut Cookies are a cozy holiday treat. Made with brown sugar, vanilla, cinnamon, chewy oats, crunchy walnuts and tart cranberries, these cookies are easy to make and absolutely delicious.

There’s something so comforting about these Oatmeal Cranberry Walnut Cookies. Soft, chewy, and perfectly spiced, these cookies are everything an oatmeal cookie should be. Whether you’re baking for the holidays or craving a cozy treat, these cookies are sure to hit the spot.

For more holiday cookies recipes, try my Gingerbread Latte Cookies, Coffee Cake Cookies, and Browned Butter Oatmeal Cookies.

Why You’ll Love These Oatmeal Cookies

• Chewy texture- The oats create a soft, chewy texture, making these cookies hearty and satisfying with just the right amount of sweetness.
• Incredible flavor- This recipe combines brown sugar, vanilla bean paste, a touch of cinnamon and tart cranberries, checking all the boxes for a perfectly delicious cookie.
• Customizable- Swap the walnuts for your favorite nuts, use raisins or dried cherries, or throw in some chocolate if you’re feeling extra.
• Quick and easy- These cookies come together in no time with simple ingredients and easy to follow steps.

Ingredient Notes and Substitutions

Below are ingredient notes. For the complete list and quantities, please refer to the recipe card located at the bottom of the page.

• Oats- Use old-fashioned rolled oats for the best texture. Quick oats can be used, but they may result in a softer cookie.
• Cranberries- I use dried cranberries for their chewy texture, but you can substitute with raisins or dried cherries for a different flavor.
• Walnuts- Chopped walnuts add a nice crunch. Toast them in a pan for extra flavor and crunch. Feel free to swap them for pecans, almonds or even macadamia nuts.
• Butter- I use unsalted butter. Make sure to allow your butter to come to room temperature for 2 hours before mixing.
• Flour- All-purpose flour works best in this recipe, but you can substitute with a gluten-free flour blend if needed. Always make sure to spoon and level your flour (more on that in the tip section below).
• Cinnamon- Ground cinnamon gives these cookies a warm flavor, but nutmeg or allspice can be used as well.
• Brown sugar- Light or dark brown sugar both work well, but dark brown sugar will add a richer molasses flavor.
• White granulated sugar- I also use granulated sugar to give these cookies their crispy edges.
• Eggs- I use 2 large eggs. Remember to pull them from the refrigerator 2 hours before mixing to allow them to come to room temperature.
• Vanilla- I use vanilla bean paste but you can also use pure vanilla extract.

Step By Step Instructions

STEP 1: Cream the butter and sugars. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth and fluffy, about 3 minutes.

STEP 2: Add the eggs. Add the eggs, one at a time, beating until combined. Then, stir in the vanilla bean paste.

STEP 3: Combine dry ingredients. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.

STEP 4: Add the dry ingredients. Add flour mixture and rolled oats to the creamed butter mixture. Mix until completely combined. Do not over mix. Scrape down the sides and bottom of the bowl as needed.

STEP 5: Add mix-ins. Fold in the cranberries and chopped walnuts. Stir until evenly combined.

STEP 6: Chill the cookies. Cover the cookie dough with plastic wrap and refrigerate for 30 minutes.

STEP 7: Scoop the cookies. Preheat oven to 350℉. Then, use a 1 ounce ice cream scoop (about 2 tbsp) to scoop the cookie dough.

STEP 8: Bake the cookies. Place cookie dough balls on a parchment lined baking sheet, about 2 inches apart. Then, bake the cookies for 12-14 minutes until the edges turn a light golden brown and the centers are set.

STEP 9: Cool. Remove the cookies from the oven and allow them to cool in the pan for 5 minutes, before transferring them to a cooling rack to cool completely.

Expert Baking Tips

• Use room temperature ingredients. Ensure your butter and eggs are at room temperature before mixing. Room temperature ingredients blend together more easily, resulting in a more even texture.
• Spoon and level the flour. To spoon and level the flour, start by fluffing the flour with a spoon. Then, spoon the flour into the measuring cup. Fill the measuring cup all the way to the top and let the flour flow over a little. Then, use the back of a butter knife to level the top.
• Rotate the baking sheet. Because some ovens can have hot spots, I suggest rotating the sheet pan halfway through baking. This will allow the cookies to brown and cook evenly.
• Use an ice cream scoop. Ensures all cookies are the same size and shape, which helps them bake more evenly. I use a 1.5 oz scoop but if you want to make smaller cookies, feel free to do so. Just make sure to adjust the baking time.

Frequently Asked Questions

Oatmeal Cookie Variations

Here are a few ways to customize this easy oatmeal cookie recipe!

• Add baking chips: To make oatmeal chocolate chip cookies, add in your favorite chocolate chips (semisweet, dark, milk, or white).
• Add other dried fruit: Substitute the cranberries for raisins, or you can toss in some chopped dried apricots, dried cherries or any other type of dried fruit that you may love.
• Add different nuts: Add in your favorite chopped nuts, such as pecans, almonds, or macadamia nuts.

Storing and Freezing

Store these Oatmeal Cranberry Walnut Cookies in an airtight container at room temperature. They typically stay fresh and chewy for up to 5 days. Putting a slice a bread with the cookies will help retain moisture and keep the cookies soft.

Freezing

Unbaked cookies. Scoop the cookie dough onto a parchment lined baking sheet. Then, flash freeze until solid, about 1-2 hours. Transfer the frozen cookie dough balls to a freezer bag or airtight container. Freeze for up to 3 months.

You can bake the frozen cookies directly from the freezer. Just make sure to add a couple extra minutes to the baking time.

Baked cookies. Allow the cookies to cool completely at room temperature. Then, place a sheet of parchment paper in between each cookie (this prevents the cookies from sticking together). Transfer the cookies to a freezer bag or airtight container. Freeze for up to 3 months.

Thawing. To thaw, allow the cookies to sit at room temperature for 1-2 hours.