Oatmeal, cranberries, and walnuts add delicious fall flavor to these amazing oatmeal cranberry cookies. They’re incredibly easy to make and a great dessert that’s perfect for Thanksgiving, Christmas, or any other time!
The Perfect Cookie
I don’t know about you, but I love a good cookie. It even gets extra points when they’re easy to make and overall nutritious. These are those cookies. Basic ingredients you most likely already have in your kitchen come together to make a treat folks will keep asking for more of.
What You Need to Make Easy Oatmeal Cranberry Cookies
By kitchen staples, I’m referring to the ingredients that you may not have to go out and buy. There are:
- unsalted butter
- large eggs
- brown sugar
- vanilla extract
- all-purpose flour
- baking soda
- ground cinnamon
- sea salt
- rolled oats
What you may end up having to take a run to the store for are dried cranberries and chopped walnuts. These are the highlight of the cookie so you don’t want to leave those out. Once you’ve gathered all of these ingredients, you’re ready to make the yummiest cookie ever!
How to Make Delicious Oatmeal Cranberry Cookies
Grab a large bowl and mix the softened butter with brown sugar until the mixture becomes very creamy. This step is super important, especially if you want the cookies to remain soft. Prepare to mix for at least 5 minutes to achieve this desired texture.
Add one egg at a time and whisk well after each addition. Then, add the vanilla extract and mix until well combined.
In a different bowl, combine the oats, flour, cinnamon, baking soda, and salt. Add the dry ingredients to the butter mixture and stir to combine. Fold in the cranberries and chopped walnuts and stir until combined.
Cover the dough and refrigerate it for one hour. If you want to add an extra prep step, you can pre-scoop the cookies and have them ready to bake. This is also suggested if you’re going to leave it in the refrigerator for more than one hour.
When you’re ready to bake the cookies, preheat the oven to 350° F. Scoop the dough using an ice cream scoop and lightly flatten the top of each cookie.
Bake for 10-12 minutes and drizzle the cookies with melted white chocolate, if desired.
Although I doubt they’ll last long, if you just so happened to have some cookies leftover, you can store them in a sealed bag at room temperature for up to 3 days or in the fridge for up to 5 days.
While in the fridge they will harden a bit, but they’ll remain moist, you can reheat them in the oven or the microwave for a warm treat.
What kind of oats should I use?
You’re probably already familiar with the variety of oat types – steel-cut, whole oats, and quick oats. Each of these can make for a good hearty breakfast, but they’re all not ideal when it comes to making oatmeal cookies. To make sure you get the perfect batch of oatmeal cranberry cookies, go for the old-fashioned whole rolled oats.
Can I freeze these cookies?
Short answer, yes. In fact, many cookies containing oatmeal will freeze without any issues. Just keep these tips in mind when doing so:
- Cool the cookie completely before wrapping and freezing.
- To protect the flavor and keep them from drying out, store them in an airtight bag and/or container.
- Label your packaging so you know the date they were baked.
- Use within a reasonable amount of time to prevent flavor loss and freezer burn.
Looking for other oatmeal recipes? Try these!
Baked apple oatmeal is the perfect fall recipe to try. It’s packed with oatmeal, apples, and cinnamon.
Another oatmeal recipe to try is the super steel-cut oatmeal. This one is cooked slowly and can be topped with strawberries, bananas, blueberries, and walnuts.Print
Oatmeal, cranberries and walnuts add delicious fall flavor to these amazing treats. They’re incredibly easy to make and a great dessert that’s perfect for Thanksgiving or Christmas!
- 1 Cup (227gr) Unsalted Butter, at room temperature
- 1 Cup Brown Sugar
- 2 Large Eggs, at room temperature
- 2 teaspoons Vanilla extract
- 1 ⅔ Cup All-purpose Flour
- 1 teaspoon Baking Soda (preferably no salt)
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Sea Salt
- 2 ¼ Cups Rolled Oats
- 1 Cup Dried Cranberries
- ½ Cup Chopped Walnuts
In a large bowl, mix the softened butter with brown sugar until very creamy. This is an essential step for the cookies to remain soft; you’ll need about 5 minutes to achieve the desired texture.
Then add one egg at a time and whisk well after each addition.
Add the vanilla extract and mix until well combined.
In a different bowl, combine the oats, flour, cinnamon, baking soda, and salt.
Add the dry ingredients to the butter mixture and stir to combine.
Fold in the cranberries and chopped walnuts and stir until combined.
Cover the dough and refrigerate it for one hour. (If you’re going to leave it for more than one hour, its best to pre-scoop the cookies to have them ready to bake).
When ready to bake, preheat the oven to 350° F.
Scoop the dough using an ice cream scoop and lightly flatten the top of each cookie.
Bake for 10-12 minutes or until the cookies are set and slightly brown in the edges but still soft in the center.
Allow the cookies 10 minutes to cool before transferring them to the cooling rack, or they might break.
Drizzle the cookies with melted white chocolate, if desired.
- Prep Time: 25 minutes
- Cook Time: 10-12 min