🍪 Cranberry Walnut Oatmeal Cookies
⏱ Time
Prep: 10 minutes
Bake: 12–14 minutes
Total: 25 minutes
🍽 Makes
12–15 cookies
🧾 Ingredients
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1 cup rolled oats
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¾ cup all-purpose flour
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½ tsp baking soda
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½ tsp cinnamon
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¼ tsp salt
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½ cup unsalted butter (softened)
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½ cup brown sugar
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¼ cup white sugar
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1 egg
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1 tsp vanilla extract
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½ cup dried cranberries
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½ cup chopped walnuts
👩🍳 Instructions
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Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.
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Mix dry ingredients:
In a bowl, combine oats, flour, baking soda, cinnamon, and salt. -
Cream butter & sugar:
In another bowl, beat butter, brown sugar, and white sugar until fluffy. -
Add wet ingredients:
Add egg and vanilla extract. Mix well. -
Combine:
Slowly add dry ingredients to the wet mixture. Fold in cranberries and walnuts. -
Shape cookies:
Scoop spoonfuls of dough and place them on the tray, spacing apart. -
Bake:
Bake for 12–14 minutes or until edges are golden. -
Cool:
Let them cool on a wire rack before serving.
❓ Q & A
Q1: Can I use instant oats instead of rolled oats?
Yes, but rolled oats give better texture.
Q2: Can I make these cookies eggless?
Yes! Replace the egg with ¼ cup applesauce or mashed banana.
Q3: How do I make them chewy?
Slightly underbake and use more brown sugar than white sugar.
Q4: Can I replace walnuts?
Yes! Use almonds, pecans, or chocolate chips.
Q5: How should I store them?
Store in an airtight container for up to 5 days.
Q6: Can I freeze the dough?
Yes! Freeze cookie dough balls for up to 2 months.
Q7: Are these cookies healthy?
They’re healthier than regular cookies due to oats and nuts, but still a treat.