Walnut Cranberry Oatmeal Cookies
These walnut cranberry oatmeal cookies are SO GOOD. Made with crushed walnuts, dried cranberries, and old fashioned oats, these cookies are super soft and chewy - my absolute fave!
Ingredients
- ½ cup dark brown sugar, packed (100 grams)
- ¼ cup granulated sugar (50 grams)
- 1 stick of butter at room temperature (115 grams)
- 1 cup all-purpose flour (120 grams)
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 egg at room temperature
- ½ teaspoon vanilla
- 1 ½ cup old fashioned oats (135 grams)
- ½ cup dried cranberries (60 grams)
- ½ cup crushed walnuts (60 grams)
Instructions
- In a medium bowl, measure and set aside the flour, cinnamon, baking soda, kosher salt. Use a small whisk or fork to mix it all together.
- In a stand mixer, cream brown sugar, granulated sugar and butter together on medium high (speed 4 on a kitchenaid) for about 1 minute
- Add the egg and vanilla to the creamed butter and sugar, scraping down the sides of the bowl to ensure everything incorporates;
- Mix on medium high (speed 4 on kitchenaid) for one minute;
- Reduce speed to low and slowly incorporate the dry ingredients. When all dry ingredients are added, increase speed to medium high and mix for one minute.
- Scrape down the sides of the bowl periodically to ensure everything incorporates.
- Turn off the mixer and add the oats, walnuts and cranberries.
- Using a spatula, gently fold everything together until it’s just incorporated. You’ll end up with a fairly thick batter.
- Cover the bowl with plastic wrap and chill in the fridge for 30 minutes.
- Preheat your oven to 350 degrees fahrenheit;
- Line a large ungreased baking sheet with oven safe parchment paper or a silcone mat;
- Take the cookie dough out of the fridge and use a cookie scoop or small ice cream scoop to form the batter into equal sized balls;
- Place the cookie balls on the baking sheet, ensuring you’re keeping them about 2 inches apart from each other;
- Place the baking sheet in the middle rack of the oven and bake for about 9 minutes;
- Take the cookies out of the oven and give them 1-3 minutes to cool down, then transfer to a cooling rack;
- Once cooled, enjoy!
Notes
- You can omit the walnuts and cranberries and make plain oatmeal cookies - they're pretty good but they'll spread a bit more than if they had the full walnuts and cranberries.
- Don't like walnuts? You can sub in pecans or almonds if you prefer. However, walnuts bring the most balance to the cookie and are the best to use.
- You can freeze the cookies after chilling the dough and shaping. Stick the shaped cookies in the freezer for an hour before freezing together to prevent sticking. I wouldn't keep them past 3 months.
- To bake cookies from frozen, you don't need to defrost them. Bake straight from frozen, but add about 2 minutes to the baking time.