Cranberry Walnut Oatmeal Cookies
Cranberry Walnut Oatmeal Cookies are the perfect blend of chewy, nutty, and lightly sweet with just the right amount of warmth from cinnamon. These cookies are crisp around the edges, soft in the center, and packed with hearty oats, tart dried cranberries, and crunchy walnuts. They’re ideal for afternoon tea, lunchbox treats, holiday baking, or anytime you’re craving a comforting homemade cookie.
Makes: 18–20 cookies
Prep Time: 15 minutes
Bake Time: 12–15 minutes
Ingredients
- 1 cup rolled oats
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar (light or dark)
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup dried cranberries
- ½ cup walnuts, chopped
Instructions
1. Preheat the Oven
Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper or lightly grease it and set aside.
2. Combine Dry Ingredients
In a medium bowl, mix together the rolled oats, all-purpose flour, baking soda, cinnamon, and salt. Stir well so the baking soda and spices are evenly distributed.
3. Cream Butter and Sugar
In a separate large bowl, cream the softened butter and brown sugar together until light and fluffy. This step helps create a tender cookie texture. Add the egg and vanilla extract and beat until fully combined and smooth.
4. Make the Cookie Dough
Gradually add the dry ingredients to the butter mixture, stirring just until combined. Do not overmix, as this can make the cookies dense. Gently fold in the dried cranberries and chopped walnuts, making sure they are evenly distributed throughout the dough.
5. Shape the Cookies
Scoop about 1½ tablespoons of dough for each cookie and place them onto the prepared baking tray, leaving space between each. Gently flatten the tops slightly with the back of a spoon or your fingers.
6. Bake
Bake in the preheated oven for 12–15 minutes, or until the edges are lightly golden and the centers are just set. The cookies will continue to firm up as they cool.
7. Cool and Serve
Remove the cookies from the oven and let them cool on the baking tray for about 5 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- For extra chewiness, use quick oats instead of rolled oats
- Swap walnuts for pecans or almonds if desired
- Add white chocolate chips for a sweeter twist
- Store cookies in an airtight container for up to 5 days
These Cranberry Walnut Oatmeal Cookies are wholesome, flavorful, and wonderfully satisfying—perfect for sharing or enjoying with a warm cup of tea or coffee 🍪☕