If you're on the hunt for a cookie that perfectly balances chewy and crunchy with a delightful mix of flavors, look no further than these Chewy Oatmeal Cranberry Nut Cookies. Perfect for autumn or any time of the year, they're bursting with the tartness of cranberries and the comforting warmth of cinnamon.
Butter is the backbone of these cookies, providing richness and helping to achieve that chewy texture. Brown sugar and granulated sugar work together to create just the right level of sweetness and help the cookies stay moist. Eggs are crucial for binding everything together and adding to the chewiness. Vanilla extract brings a subtle sweet aroma that elevates the overall flavor. All-purpose flour provides structure, while baking soda acts as a leavening agent to ensure the cookies rise perfectly. Cinnamon adds a warm, spicy undertone that pairs wonderfully with the rolled oats, which give the cookies their hearty texture. Dried cranberries and chopped walnuts are the stars here, adding bursts of tartness and crunch respectively.
These cookies are delightful on their own, but try pairing them with a glass of cold milk or a cup of hot apple cider for a truly comforting treat. For a more decadent experience, sandwich two cookies with a scoop of vanilla ice cream.
First, preheat your oven to 350°F (175°C). While it's warming up, line a baking sheet with parchment paper to prevent the cookies from sticking. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This usually takes about 3–4 minutes of mixing with an electric mixer. Next, beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract to enhance the flavors.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. This helps to evenly distribute the leavening agent and spices throughout the dough. Gradually add the dry ingredients to the wet mixture, mixing until they are just combined. Be careful not to overmix, as this can lead to tough cookies. Stir in the rolled oats, dried cranberries, and chopped walnuts until they are evenly distributed throughout the dough.
Using a spoon or a cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10–12 minutes, until the edges are golden brown. Don't worry if the centers seem a bit soft; they'll firm up as they cool. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set up properly.
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