Cranberry Walnut Oatmeal Cookies: The Ultimate Cookie Recipe
Introduction to Cranberry Walnut Oatmeal Cookies
Cranberry Walnut Oatmeal Cookies are a delightful treat that perfectly combines the sweetness of cranberries with the crunch of walnuts. These cookies not only satisfy your sweet tooth but also provide a comforting bite filled with wholesome ingredients. Whether you’re baking for a special occasion or just because, this recipe is sure to impress family and friends alike.
A Personal Story Behind My Cranberry Walnut Oatmeal Cookies Journey
Growing up, my grandmother would often bake cookies on rainy days. She had a special recipe for oatmeal cookies that was always a hit at family gatherings. One day, she decided to experiment by adding cranberries and walnuts. The result was a deliciously chewy cookie that quickly became a family favorite. Today, I’m excited to share this cherished recipe with you, so you can create similar memories in your own kitchen.
What Makes This Cranberry Walnut Oatmeal Cookies Recipe Special?
This recipe stands out due to the unique blend of flavors and textures. The combination of chewy oats, sweet cranberries, and crunchy walnuts creates a delightful contrast that makes each bite enjoyable. Additionally, the use of brown butter adds a rich, nutty flavor that elevates these cookies to a whole new level. These cookies are not just tasty; they also make for a great snack or dessert option any time of the year.
The Full Cranberry Walnut Oatmeal Cookies Recipe
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar
- 1/4 cup white sugar
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cardamom
- 2 1/2 cups rolled oats
- 1 cup cranberries
- 1/2 cup walnuts (optional: toast them for added flavor)
- 1 tablespoon unsulphured molasses
Instructions
- Melt the unsalted butter in a small saucepan over medium-low heat until it browns, about 5 minutes. Remove from heat and let it cool. (Tip: Watch closely to prevent burning!)
- Optional: Toast the walnuts by preheating the oven to 350°F (175°C) and toasting the walnuts in a baking dish for 5-7 minutes. Let them cool.
- In a medium bowl, whisk together the all-purpose flour, cinnamon, nutmeg, cardamom, salt, and baking soda. Set aside.
- In a separate bowl, combine the cooled brown butter, light brown sugar, white sugar, molasses, and vanilla extract. Whisk until smooth.
- Add the eggs to the wet ingredients and mix until smooth.
- Mix the dry ingredients into the wet ingredients, then add the oats, cranberries, and toasted walnuts. Stop mixing once combined.
- Chill the cookie dough in the fridge for 45 minutes to firm up. (This helps prevent spreading during baking!)
- Preheat the oven to 350°F (175°C) and line 2 baking sheets with parchment paper.
- Using a 3-tablespoon cookie scoop, place the dough on the baking sheets with 3-4 inches between each cookie. Bake 6 cookies at a time for 11-13 minutes, until the edges are set but the centers are slightly underbaked.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Serving Suggestions and Variations for Cranberry Walnut Oatmeal Cookies
These cookies are perfect for any occasion! Serve them warm with a glass of milk or a cup of tea for a comforting treat. You can also try adding chocolate chips or swapping out walnuts for pecans if you prefer. For an extra touch, sprinkle a pinch of sea salt on top of each cookie before baking to enhance the flavors.
Frequently Asked Questions About Cranberry Walnut Oatmeal Cookies
Can I freeze the cookie dough? Yes, you can freeze the dough for up to 3 months. Just scoop the dough onto a baking sheet and freeze until solid, then transfer to a zip-top bag. When you’re ready to bake, no need to thaw; just add a couple of extra minutes to the baking time.
How should I store the cookies? Store the cooled cookies in an airtight container at room temperature for up to one week. For longer freshness, you can refrigerate them.
Can I use quick oats instead of rolled oats? While rolled oats work best for texture, you can use quick oats in a pinch. Just keep in mind that the cookies may turn out a bit softer.
Recipe Stats
- Prep Time: 20 minutes
- Cooking Time: 13 minutes
- Total Time: 1 hour 18 minutes
- Calories per Serving: 280
- Servings: 24 cookies
Cranberry Walnut Oatmeal Cookies
Equipment
- Oven Preheat to 350°F (175°C)
- Mixing bowls For combining ingredients.
- Baking sheets For baking the cookies.
- Parchment paper To line the baking sheets.
Ingredients
Main Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar
- 0.25 cup white sugar
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon ground cardamom
- 2.5 cups rolled oats
- 1 cup cranberries
- 0.5 cup walnuts
- 1 tablespoon unsulphured molasses
Instructions
- Melt the unsalted butter in a small saucepan over medium-low heat until it browns, about 5 minutes. Remove from heat and let it cool. (Tip: Watch closely to prevent burning!)
- Optional: Toast the walnuts by preheating the oven to 350°F (175°C) and toasting the walnuts in a baking dish for 5-7 minutes. Let them cool.
- In a medium bowl, whisk together the all-purpose flour, cinnamon, nutmeg, cardamom, salt, and baking soda. Set aside.
- In a separate bowl, combine the cooled brown butter, light brown sugar, white sugar, molasses, and vanilla extract. Whisk until smooth.
- Add the eggs to the wet ingredients and mix until smooth.
- Mix the dry ingredients into the wet ingredients, then add the oats, cranberries, and toasted walnuts. Stop mixing once combined.
- Chill the cookie dough in the fridge for 45 minutes to firm up. (This helps prevent spreading during baking!)
- Preheat the oven to 350°F (175°C) and line 2 baking sheets with parchment paper.
- Using a 3-tablespoon cookie scoop, place the dough on the baking sheets with 3-4 inches between each cookie. Bake 6 cookies at a time for 11-13 minutes, until the edges are set but the centers are slightly underbaked.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.