Cranberry Walnut Oatmeal Cookies
Deliciously chewy oatmeal cookies filled with cranberries and walnuts.
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.
Notes
For extra flavor, you can add a pinch of sea salt on top of each cookie before baking.