Cranberry Walnut Oatmeal Cookies
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These soft and chewy cranberry walnut oatmeal cookies are made with simple pantry ingredients! These cranberry oatmeal cookies don’t need any dough chilling time and are ready in just 20 minutes. They are full of warm spices like cinnamon, nutmeg, and cloves, so they’re perfect for cozy season.
When I was making my chocolate chunk oatmeal cookies, I knew I needed to create another oatmeal cookie recipe, but this time packed with dried cranberries and walnuts. I made these cranberry oatmeal cookies with the holidays in mind, but they’re seriously perfect all year long.
Plus, you can easily make these oatmeal cookies dairy-free and even vegan! So they’re perfect if you have food allergies.
Why You’ll Love These Cranberry Walnut Oatmeal Cookies
- These cranberry walnut oatmeal cookies are made with simple ingredients that I bet you already have in your pantry!
- These cookies take just 20 minutes to prep, and you don’t have to chill the cookie dough.
- The cookies are super soft and gooey, but with crisp edges.
Ingredients Needed
- Butter: Feel free to use regular butter or dairy-free butter.
- Eggs: If you’re vegan, swap out the egg for a flax egg!
- Oats: I recommend using old-fashioned oats or rolled oats. Don’t use quick oats. They’ll make your cookies dry.
- Flour: I’m using all-purpose flour, but if you’re gluten-free, you can use 1-1 gluten-free all-purpose flour.
- Dried Cranberries: You can use ½ – ¾ cup of dried cranberries. I like less cranberries in my cookies, so I usually use ½ cup!
Step by Step Instructions
Step 1: Preheat your oven to 350°Fahrenheit and line two baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the oats, flour, cinnamon, nutmeg, cloves, baking soda and salt.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment or with a handheld mixer, beat the butter and sugars together until light and fluffy.
Step 4: Add the egg and vanilla extract. Mix until just combined.
Step 5: Mix in your dry ingredients. Stir in the chopped walnuts and dried cranberries.
Step 6: Use a spoon or medium cookie scoop to scoop out 1 ½ tablespoon-sized balls and place them on the baking sheets.
Step 7: Bake the cookies one sheet at a time for 7-10 minutes. Take them out of the oven when the edges have set but the middles are still slightly underbaked. Let them cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Old-Fashioned Oats or Quick Oats?
Before you get started on these oatmeal cookies, check what type of oats you’ve got! Make sure you’re using old-fashioned oats or rolled oats, which will give these cookies the perfect texture.
Instant oats, or quick oats, are going to make the cookies dry and crumbly. Don’t use them in baking!
Expert Tips
- I always recommend using a kitchen scale to weigh out your flour. It’s so easy to add too much flour if you’re using measuring cups, which will make your cookies dry!
- Want to make bigger cookies? Scoop out 3 tablespoons of cookie dough and you’ll get 12 cookies!
- When adding the egg and vanilla, only mix until just combined. You don’t want to overmix the cookie dough!
- Take the oatmeal cookies out of the oven when the edges have set but the middles are still slightly underbaked. They’ll continue baking on the baking sheet and this will give you the perfect soft cookie.
Storage Instructions
Store in an airtight container or ziploc bag at room temperature for 5-6 days.
To freeze, place in a freezer bag and freeze for up to 2 months. Let thaw at room temperature before enjoying.
More Cookie Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Cranberry Walnut Oatmeal Cookies
Ingredients
- ⅔ cup (140 g) butter, softened , (regular or dairy free)
- ¼ cup (50 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 1 egg
- 2 teaspoons vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves, (optional)
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1¼ cup (157 g) all-purpose flour
- 2 cups (160 g) old fashioned oats (rolled oats)
- ¾ cup chopped walnuts
- ½-¾ cup dried cranberries, (based on your preference)
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- In a medium bowl, combine oats, flour, cinnamon, nutmeg, cloves (if using), baking soda, and salt. Set aside.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter and sugars, mixing until light and fluffy (1-2 minutes).
- Add in the egg and vanilla extract, and beat until just combined (do not over-mix!).
- Mix in the dry ingredients. Stir in the chopped walnuts and cranberries.
- Use a medium cookie scoop or your hands to make 1½ Tablespoon sized balls and place them on the baking sheet around 3-4 inches apart.
- Bake the cookies (one sheet at a time for even baking) for 7-10 minutes. Remove them from the oven when the edges look set. They will look slightly under-baked in the middle! Remove from the oven and leave them on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Photography by: Kelly at Bake & Bacon