Oatmeal Cranberry Walnut Cookies
These chewy oatmeal cranberry walnut cookies are so much better than regular oatmeal raisin cookies! You’ll love the warm, cozy notes of cinnamon, brown sugar, and molasses, and the rich textures of old-fashioned oats, cranberries, and walnuts. Perfect for holiday festivities or everyday indulgence!
Servings: 18
Calories: 292kcal
Ingredients
- 1 1/2 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 1 cup unsalted butter softened
- 1 cup light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon molasses
- 1 teaspoon baking soda
- 3 cups old-fashioned oats
- 1 cup dried cranberries (craisins)
- 1/2 cup walnuts chopped
Instructions
- In a medium mixing bowl, whisk together the flour, cinnamon, and salt. Set aside.
- In the bowl of a stand mixer, cream together the butter, brown sugar, baking soda, and white sugar over medium speed for 6-8 minutes until lighter and creamier.
- Add in eggs one at a time, mixing over high speed for about a minute and scraping the bowl before adding the next egg. Mix in the vanilla and molasses.
- Slowly add in the flour mixture into the wet ingredients, mixing on low until combined.
- Mix in rolled oats, dried cranberries, and walnuts. Dough will be thick and sticky.
- Chill the dough for 30 minutes in the refrigerator or 15 minutes in the freezer.
- Preheat the oven to 350° F. Line two baking sheets with parchment paper.
- Roll dough into 2 tablespoon sized balls and place 2 inches apart on baking pan. Press them down slightly with the palm of your hand or a heavy glass. Bake for 12-14 minutes until lightly browned on sides of cookies, but centers are still soft.
- Remove the cookies from the oven and leave on the baking sheets to cool for 5 minutes before transferring to a cooling rack.
Notes
-
- If you want a nice chewy cookie, it's really important to chill the dough before baking. Otherwise, the cookies will flatten and become hard in the oven instead of perfectly soft and chewy.
- Creaming the butter and sugar takes extra time, but it's the secret to the best cookies. It'll make the dough light and airy, which means your cookies will be nice and chewy.
- Instead of scooping the flour with the measuring cup, use a spoon to fill the cup and then level it off. Otherwise, your cookies will be too dry.
- Cookies will last in an airtight container at room temperature for 1 week or 2 weeks in the refrigerator.
Nutrition
Serving: 2cookies | Calories: 292kcal | Carbohydrates: 39g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 48mg | Sodium: 108mg | Potassium: 123mg | Fiber: 2g | Sugar: 21g | Vitamin A: 346IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1mg