Oatmeal Cranberry Walnut Cookies

Oatmeal Cranberry Walnut Cookies are soft, chewy and packed with dried cranberries, chopped walnuts and white chocolate chips. These delicious little cookies are sweet, slightly tart and absolutely perfect for fall!

I have been making this recipe for oatmeal cranberry cookies with walnuts for years — ever since I found a recipe on a package of Craisins, which I bought to use in chicken salad.

Usually, I’m only tempted by chocolate chip cookies, but the mix of cranberries, white chocolate and walnuts in these Craisin cookies sounded pretty good and very fall-like to me.  And these chewy oatmeal cookies did not disappoint! They are also perfect for the holiday season! This easy cookie recipe is slightly different from the one I found on the package. I added vanilla, chopped walnuts and cinnamon — gotta have cinnamon, you know!

Why you’ll love this family favorite cookie recipe!

These cookies are soft and chewy — not crispy!

They are very easy to make with simple ingredients in only one bowl, and they turn out perfect every time.

We love to enjoy them with a cup of tea or coffee (especially on a rainy day) or as an after school snack with a tall glass of milk!

Cranberry Walnut Cookie Ingredients

Here’s what you need to make them. Full amounts are in the printable recipe card below.

• Oats — Rolled oats or old-fashioned oats add the classic texture of old fashioned oatmeal cookies, but you can use quick oats in this recipe for a softer texture.
• Flour — all purpose flour
• Butter — room temperature butter, either salted or unsalted butter
• Brown sugar — makes them nice and soft
• Eggs — 2 large eggs
• Vanilla extract — pure vanilla extract for best flavor
• Baking soda — to help the cookies rise
• White chocolate chips — You can use chocolate chunks or dark chocolate if you prefer.
• Dried cranberries — Craisins or any brand
• Walnuts — chopped walnuts for texture. You can sub chopped pecans or leave out.
• Ground cinnamon — for that fall flavor
• Sea salt — or kosher salt

How to Make Oatmeal Cranberry Walnut Cookies

First, you start out by creaming the softened butter, brown sugar and vanilla in a large mixing bowl with an electric mixer or hand mixer on medium speed until soft and creamy. Alternately, you can use a stand mixer with paddle attachment.

Next, add the eggs, one at a time. Then, mix in the oats. Add the flour, sea salt, soda and cinnamon. Finally, stir in the walnuts, dried cranberries and white chocolate chips using a spatula or wooden spoon. You can also do this with a mixer on low speed.

Drop the cookie dough by rounded tablespoon onto a un-greased cookie sheet. You can also use a small cookie scoop for this. I like to line the baking sheet with parchment paper or foil for easy clean-up. Keep the dough balls about 2 inches apart, since the cookies will spread out.

Bake cookies for 10-12 minutes or until cookies are light golden brown and the edges are firm. Be careful not to over bake the cookies. As soon as cookies are cool enough to handle, place on a wire cooling rack to finish cooling.

More Delicious Oatmeal Cookie Recipes

Try the best oatmeal chocolate chip cookies recipe for the absolute best oatmeal chocolate chip cookie you will ever eat! You may also like these oatmeal butterscotch chocolate chip cookies or these easy banana oatmeal cookies or these monster cookies!

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5 from 31 votes

Oatmeal Cranberry Walnut Cookies

By: Dee

Oatmeal Cranberry Walnut Cookies are soft, chewy and packed with dried cranberries, chopped walnuts and white chocolate chips. These delicious little cookies are sweet, slightly tart and absolutely perfect for fall!

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 24 cookies

Ingredients  

1x2x3x

• ▢ ⅔ cup butter softened
• ▢ ⅔ cup brown sugar
• ▢ 2 teaspoons vanilla extract
• ▢ 2 eggs
• ▢ 1 ½ cups oats rolled oats or quick cooking
• ▢ 1 ½ cups all purpose flour
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon sea salt
• ▢ 1 cup dried cranberries
• ▢ ½ cup chopped walnuts
• ▢ ⅔ cup white chocolate chips

Instructions 

• Preheat oven to 375℉
• In a large mixing bowl, cream the butter, vanilla extract and brown sugar together with electric mixer on medium speed until fluffy
• Beat in eggs, 1 at a time
• Add oats, and mix well
• Stir in the flour, salt, baking soda and cinnamon
• Add the walnuts, cranberries and white chocolate chips, and mix with spatula or mixer on low speed until combined
• Drop by rounded tablespoons onto un-greased cookie sheets
• Bake for 10 – 12 minutes or lightly brown

Video

Notes

Old fashioned or rolled oats are best for baking as they will give you the texture of traditional oatmeal cookies. You can use instant oats although the texture will be slightly different. If you don’t like the texture of classic oatmeal cookies, or you want a softer cookie, use the quick variety. Do not use steel cut as they will change the texture of these chewy cookies.

Make sure the butter is at room temperature for easy mixing.

Nutrition

Calories: 180kcal, Carbohydrates: 22g, Protein: 2g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 28mg, Sodium: 151mg, Potassium: 68mg, Fiber: 1g, Sugar: 12g, Vitamin A: 175IU, Calcium: 26mg, Iron: 0.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

Like this? Leave a comment below!

I made these oatmeal cranberry walnut cookies in the afternoon, and they were still nice and warm when the kids came home from school. Have them with a tall glass of milk, and you’ve got a tasty after school snack.

The cookies were also perfect when we had them for dessert, and I just may have to sneak one for breakfast. They contain fruit, nuts and oats, so that’s acceptable, right?

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