Bakery-Style Cranberry Walnut Oatmeal Cookies
Chewy in the center, a little crisp around the edges, and bursting with cozy flavors, these bakery-style cranberry walnut oatmeal cookies are easy to whip up and perfect for any occasion.
- Cook Time: 12 minutes
- Total Time: 12 minutes
Ingredients
Scale
Main ingredients
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 0.5 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup dried cranberries
- 1 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
- In a large bowl, cream together softened butter, packed brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together all-purpose flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently stir in rolled oats, dried cranberries, and chopped walnuts.
- Drop rounded tablespoons of dough onto prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes, or until edges are golden brown and centers are still soft.
- Let cookies cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature for up to 3-4 days. Place parchment paper between layers to prevent sticking. Cookie dough can be made ahead and refrigerated for up to 3 days.