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A stack of oatmeal cookies with cranberries and walnuts on a textured surface. The cookies are golden brown and rustic, evoking a warm, homemade feel.

Cranberry Walnut Oatmeal Cookies

Print Recipe
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, so they’re ready in just 20 minutes. 
Course Dessert
Cuisine American
Diet Low Lactose, Vegan, Vegetarian
Prep Time 10 minutes
Bake Time 10 minutes
Total Time 20 minutes
Servings 24 cookies
Calories 176
Author Gabby Kislanko

Equipment

Ingredients

  • ⅔ cup butter, softened (regular or dairy free)
  • ¼ cup granulated sugar
  • ½ cup 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 all-purpose flour
  • 2 cups old fashioned oats (rolled oats)
  • ¾ cup chopped walnuts
  • ½-¾ cup dried cranberries (based on your preference)
US Customary - Metric

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

Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.
Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 5-6 days.
The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you're ready to eat them.

Nutrition

Calories: 176kcal | Carbohydrates: 23g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 8mg | Sodium: 140mg | Potassium: 72mg | Fiber: 2g | Sugar: 10g | Vitamin A: 301IU | Vitamin C: 0.1mg | Calcium: 16mg | Iron: 1mg