Cranberry Walnut Oatmeal Delight (Print Version)

Wholesome chewy bites with tart cranberries, crunchy walnuts, and hearty oats for a cozy snack.

# Recipe Ingredients:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon ground cinnamon
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1 cup light brown sugar, packed
07 - 1/2 cup granulated sugar
08 - 2 large eggs
09 - 2 teaspoons pure vanilla extract

→ Add-Ins

10 - 3 cups old-fashioned rolled oats
11 - 1 cup dried cranberries
12 - 3/4 cup chopped walnuts

# Directions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
03 - In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
04 - Beat in the eggs one at a time, then stir in the vanilla extract.
05 - Gradually add the dry ingredients to the wet mixture, stirring until just combined.
06 - Fold in the rolled oats, dried cranberries, and chopped walnuts evenly.
07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing each about 2 inches apart.
08 - Bake for 10 to 12 minutes or until edges are golden and centers appear set.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • They're chewy on the inside with crispy edges, the kind of cookie you keep reaching for without really meaning to
  • The tart cranberries cut through the sweetness in a way that makes them feel wholesome enough for breakfast but indulgent enough for dessert
  • They come together in less than 30 minutes from start to finish, which means you can have warm cookies before you know it
02 -
  • The moment you see the edges turn golden is the exact moment to pull them out—that 30 seconds of difference between chewy and hard is real, and it matters
  • Room temperature ingredients aren't just a suggestion; cold butter won't emulsify properly with the sugar, and cold eggs won't blend smoothly, both of which affect your texture
  • Underbaking is your friend with these cookies. If you wait until the centers look fully set in the oven, they'll be too crispy when they cool
03 -
  • Toast your walnuts lightly before chopping them—just 5 minutes in a 350°F oven deepens their flavor in a way that changes everything
  • The secret to chewy centers is pulling the cookies out when they still look slightly underdone in the middle; they'll continue cooking on the pan as they cool

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