Here’s a chewy, cozy Cranberry Walnut Oatmeal Cookies recipe—perfectly balanced with tart cranberries and crunchy walnuts 🍪
Cranberry Walnut Oatmeal Cookies
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups old-fashioned oats
- 1½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- ¾ cup dried cranberries
- ¾ cup chopped walnuts
Instructions
- Prep
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. - Cream butter & sugars
Beat butter, brown sugar, and granulated sugar until light and fluffy. - Add wet ingredients
Mix in eggs and vanilla until combined. - Combine dry ingredients
In a separate bowl, whisk flour, baking soda, cinnamon, and salt. Stir into wet mixture. - Fold in oats & mix-ins
Gently fold in oats, cranberries, and walnuts. - Bake
Scoop dough (about 2 tbsp each) onto baking sheets.
Bake 10–12 minutes, until edges are golden and centers are soft. - Cool
Let cookies rest 5 minutes on the sheet, then transfer to a rack.
Tips & Variations
- Extra chewy: Slightly underbake and let set on the pan
- Healthier swap: Use half whole-wheat flour or add ground flax
- Flavor boost: Orange zest pairs beautifully with cranberry
- Softer cookies: Add 1 tbsp honey or maple syrup
Want a gluten-free, vegan, or one-bowl version?
