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Finished Cranberry Walnut Oatmeal cookies on a plate with more on a cooling rack behind

Cranberry Walnut Oatmeal Cookies

A fall spin on a classic oatmeal cookie recipe. These cookies are filled with the nuttiness of toasted walnuts and the tartness of cranberries for a treat that will fly of the plate.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Course Dessert
Cuisine American
Servings 4 dozen

Equipment

  • Stand mixer
  • Cookie sheet

Ingredients
  

  • ½ cup butter softened
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 1½ cup flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 cup dried cranberries
  • 1 cup chopped walnuts toasted
  • 2½ cups old-fashioned oats uncooked

Instructions
 

  • Preheat the oven to 350°
  • Cream butter and brown and granulated sugar on medium speed.
    Brown and white sugar creamed with butter in a stand mixer
  • Add eggs and vanilla and beat well.
  • Add flour, baking soda, cinnamon and salt and mix well.
  • Add cranberries, walnuts and oats and mix on low.
  • Scoop rounded tablespoons of dough out of the mixing bowl and drop them onto an ungreased cookie sheet.
    tablespoon scoop in mixing bowl of cookie dough
  • Bake 8 to 10 minutes or until light golden brown. Let cool at least 1 minute before eating. Allow the cookies to cool completely before storing.
Keyword cookie, cranberry, fall, oatmeal, walnut