Description
These cranberry oatmeal walnut cookies are soft, chewy, and cozy with tart cranberries, crunchy walnuts, and warm cinnamon spice. Perfect for rainy days, gift tins, or a wholesome treat with your afternoon tea.
Ingredients
Scale
- ¾ cup dried cranberries
- ½ cup chopped walnuts
- ½ cup brown sugar
- ¼ cup white sugar
- ½ cup unsalted butter, room temperature
- 1 large egg, room temperature
- 1 tablespoon molasses (plant-based)
- ¾ cup all-purpose flour
- 1½ cups old-fashioned oats
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cornstarch
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Cream Butter & Sugars: In a large mixing bowl, cream together the butter, brown sugar, and white sugar using a hand mixer (or whisk) until light and fluffy (about 2 minutes).
- Add Wet Ingredients: Mix in the egg and molasses until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, oats, cinnamon, baking soda, salt, and cornstarch.
- Mix Together: Gradually add the dry mixture into the wet ingredients. Stir just until combined. Fold in the dried cranberries and chopped walnuts.
- Scoop Dough: Using a spoon or cookie scoop, drop cookie dough onto the prepared baking sheet, spacing each one about 2 inches apart.
- Bake: Bake for 12–14 minutes, or until the edges are lightly golden and the centers look just set.
- Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: (Per Cookie, Approx.)
- Calories: 140–160 kcal
- Sugar: ~10g
- Fat: ~7g
- Carbohydrates: ~20g
- Fiber: ~2g
- Protein: ~2.5g
Keywords: cranberry oatmeal cookies, chewy oatmeal cookies, walnut cookies, easy cookie recipe, holiday cookies