Oatmeal Cranberry Walnut Cookies
Oatmeal Cranberry Walnut Cookies are oatmeal cranberry cookies loaded with dried cranberries, chopped walnuts and white chocolate chips. These Craisin cookies are soft, chewy and perfect for fall!
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Dessert
Cuisine: American
Servings: 24 cookies
Cost: $10
- 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
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
Old fashioned oats 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 oats. Do not use steel-cut oats as they will change the texture of these chewy cookies.
Make sure the butter is at room temperature for easy mixing.
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