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.

Course cookies, Dessert

Cuisine American

Keyword oatmeal cookies, dried cranberries, walnut, chewy

Prep Time 20

Cook Time 12

Chill time 30

Total Time 1 2

Servings large cookies

Calories 233

Author Kristen-The Epicurean Mouse

Ingredients

1 cup Unsalted butter softened
1 cup Light brown sugar
1 cup White granulated sugar
2 Large eggs room temperature
1 tbsp Vanilla bean paste
2 cups All-purpose flour spooned and leveled
1 tsp Baking soda
1 tsp Salt
2 tsp Cinnamon
2 1/2 cups Old-fashioned oats
1 cup Dried cranberries
1 cup Walnuts chopped

Instructions

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.
Add the eggs, one at a time, beating until combined. Then, stir in the vanilla bean paste.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
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.
Fold in the cranberries and chopped walnuts. Stir until evenly combined.
Cover the cookie dough with plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350℉. Then, use a 1 ounce ice cream scoop (about 2 tbsp) to scoop the cookie dough.
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.
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.

Nutrition