Chewy Oatmeal Cranberry Nut Cookies

These delightful chewy oatmeal cranberry nut cookies offer a twist on the classic with a burst of tangy cranberries and a hint of crunch from nuts. Perfect for satisfying your sweet tooth and great for any occasion.

Prep time: 15 minutes
Cook time: 12 minutes
Serves: 24

Ingredients

1 cup unsalted butter, softened

1 cup brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

3 cups rolled oats

1 cup dried cranberries

1/2 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

3. Beat in the eggs one at a time, then stir in the vanilla extract.

4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.

5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

6. Stir in the rolled oats, dried cranberries, and chopped walnuts.

7. Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.

8. Bake for 10-12 minutes or until the edges are golden brown.

9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days.

Reheating

If reheating, warm in a preheated oven at 300°F for 5 minutes or until soft.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.