These cookies are simply addicting. Do not underestimate these little gems! They are soft, chewy, and full of the flavors of the season: Oatmeal, cinnamon, cranberries, white chocolate chips, and nut, will make this the cookie of the season. In fact I love them for breakfast!
I love these cookies so much , that I make a batch or two of dough in November, form the cookie dough into the balls and flash freeze them on a pan (slightly flattening them like in the directions) until they are frozen and then packaging the frozen cookies in a freezer bag. Then I can just reach in and pull out however many I need / want to bake at a time, place on a pan to thaw for 15- 20 minutes till thawed and bake according to recipe directions. Makes for easy baking during the holidays when you need to bring treats at a moments notice.
I love to pair these cookies in a gift basket with my Double Chocolate Cranberry Almond Bark. They make a great combo that is fun, festive, and tasty!
Jan's Tip; To help keep cookies light and fluffy, do not scoop up out your flour from a bag or container, as it will pack down and make a heavier cookie. The better option (but a bit more laborious.. but sooo worth it). it is to use a measuring spoon and spoon out your flour a little at a time, then level off the measuring cup carefully, trying not to pack down the flour as you do it. This really does help keep your cookies light. (Since none of use an old fashioned sifter anymore do we??)
Let's Get Baking these sweet treats!
Yield: approx. 3 dozen
Oatmeal Cranberry Walnut Cookies
Soft, chewy, and full of the flavors of the season: Oatmeal, cinnamon, white chocolate chips, cranberries, and nuts, will make this the cookie of the season.
ingredients:
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
2 cups old-fashioned rolled oats
1 cup unsalted real butter at room temperature
1 cup sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups dried cranberries
1/2 cup diced walnuts
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon nutmeg
2 cups old-fashioned rolled oats
1 cup unsalted real butter at room temperature
1 cup sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups dried cranberries
1/2 cup diced walnuts
Optional: 1 1/2 cups white chocolate chips
instructions
Preheat oven to 325 degrees.
In a medium bowl, whisk together dry ingredients: flour, baking soda, salt, cinnamon and nutmeg. Add oats and stir to combine.
In a large mixing bowl, using an electric mixer, beat butter and csugar until well mixed. Add vanilla and eggs and mix until well blended
. Add dry ingredients mixture a little at a time just until combined.
Stir in cranberries and walnuts and optional white chocolate chips.
Roll dough into small balls or use Cookie scoop and place onto a parchment lined cookie sheet , silicone lined pan, or spray non stick spray on a cookie sheet and place about 2″ apart. Press cookies down slightly to flattten.
Bake cookies 7 minutes, rotate pan and bake an additional 7 minutes, or just until set. Remove cookies from oven, even if cookies are slightly soft in center. They will continue to bake after being removed from the oven, while cooling on the pan. (and thus not over browning the bottoms and edges.
allow to cool approximately 2-5 minutes before transferring to a cooling rack.
allow to cool approximately 2-5 minutes before transferring to a cooling rack.
Store in airtight containers.
Created using The Recipes Generator
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