Get ready for wholesome delight! These oatmeal cranberry walnut cookies offer a hearty blend of flavors and textures that’s sure to satisfy your taste buds.
Saying these oatmeal cranberry walnut cookies are a showstopper is an understatement — they always steal the show! These cookies are a fun twist to traditional oatmeal raisin cookies.
The oats provide a hearty foundation, the cranberries add a burst of tanginess, and the walnuts introduce a satisfying crunch.
These cranberry oatmeal cookies are a reminder that simple ingredients can create extraordinary results.
Not only are these cookies chewy and irresistible, they’re so easy to make. I love being able to enjoy a sweet (and healthy) treat without all the hassle.
Whether you’re looking for a quick pick-me-up during your day or a delightful treat to share with friends and family, these cookies fit the bill. Both comforting and satisfying, this recipe for cranberry oatmeal cookies is a wonderful addition to your baking repertoire.
Ingredients and substitutions
While I love changing up ingredients in recipes, substituting ingredients in cookies can get a bit tricky. I recommend only changing the craisins and walnuts to keep the structure of the cookie as it’s created to be.
- Butter: I used unsalted butter, but you can use salted butter with a little less salt in the recipe. Soften the butter by letting it sit on the counter or use the softened butter option on your microwave.
- Light brown sugar: this cookie recipe uses only light brown sugar to give it extra moisture for a soft chewy cookie.
- Pure vanilla extract: this gives the cookie some extra flavor! I recommend actual pure vanilla extract and not the imitation kind for best flavor.
- Oats: Old-fashioned oats are what give this holiday cookie its chewy texture. Using quick oats will cause the texture to change into a more cakey cookie.
- Flour: I use all-purpose flour for this recipe. Use a spoon to add the flour to the measuring cup to avoid packing the flour.
- Baking soda: This helps the cookie rise and get that soft texture.
- Cinnamon: this is a Christmas cookie so the ground cinnamon helps give it that boost of holiday scent and flavor!
- Cranberries: I use dried cranberries, also known as craisins. You can substitute the craisins for raisins or golden raisins, and dried cherries, like I use in my fruitcake cookies.
- Walnuts: Chopped walnuts give these cranberry cookies that nutty flavor, but you can swap them out for chopped almonds, macadamia nuts, or even chopped pecans, like in my chocolate chip pecan cookies!
How to Make This Recipe for Cranberry Oatmeal Cookies
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat your oven to 350 degrees F and line two large baking sheets with parchment paper.
STEP TWO: In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and brown sugar until light and fluffy. This takes about 2 minutes.
STEP THREE: Add the eggs and vanilla extract to the butter and sugar mixture and mix until well combined.
STEP FOUR: In a separate bowl, stir together the oats, flour, baking soda, cinnamon, and salt. Gradually add these dry ingredients to the butter mixture, and mix until just combined.
STEP FIVE: Gently fold in the dried cranberries (craisins) and chopped walnuts into the cookie dough.
STEP SIX: Scoop out portions of the cookie dough, about 3 tablespoons in size, and place them on the prepared baking sheets with a 2-inch gap between them.
STEP SEVEN: Bake the cookies for 10 minutes, then gently tap the baking tray on the counter to help the cookies settle. If you prefer perfect circles, use a large round cookie cutter to shape the edges, then bake for an additional 3 minutes until the edges are slightly golden.
STEP EIGHT: Once baked, let the cranberry oatmeal cookies cool completely on the baking sheets before transferring them to an airtight container.
Tips for the Best Oatmeal Cranberry Walnut Cookies
- Softened butter is key for a light and fluffy texture. Cream it well with brown sugar to ensure the cookies bake up perfectly.
- After mixing the dough, give it some time to chill in the fridge before baking. Chilled dough minimizes excessive spreading during baking, resulting in cookies with a thicker, more substantial texture.
- For a delicious and aesthetically pleasing cookie, slightly flatten the dough before placing it in the oven with your thumb or a spoon. This helps each cookie bake evenly and develops that coveted golden-brown appearance.
Variations for Oatmeal Cranberries Cookies
- Replace some of the cranberries with dried cherries for another layer of flavor. Because cherries are typically larger, it’s best to chop those into smaller pieces.
- Add a mix of dark and white chocolate chips to the dough for a visually appealing and flavorful contrast like my chocolate chip cookies with walnut recipe.
- Incorporate chopped pumpkin seeds (pepitas) for a nutty and earthy crunch.
- Add chopped macadamia nuts or other nuts of your choice for different buttery tastes.
- If you’re a fan of oatmeal raisin walnut cookies, try mixing raisins with the craisins for a sweet and tangy combo.
How Do I Prevent My Cookies from Spreading Too Much?
Chilling the dough in the fridge for about 30 minutes before baking can help prevent the cranberry walnut cookies from excessively spreading.
Lining your baking sheets with parchment helps too! The dough grips onto the paper for a slower spread as opposed to the slippery surface of the pans.
Can I Use Fresh Cranberries Instead of Dried Cranberries?
Dried cranberries work best for oatmeal cranberries cookies because they perfectly complement the oats and walnuts without disturbing that chewy texture.
Fresh cranberries have a higher water content than dried cranberries, which may affect the cookie’s texture. The excess moisture might cause the cookies to spread excessively, resulting in thinner cookies that aren’t soft and chewy.
How Do I Store Oatmeal Cranberry Walnut Cookies?
Store the cranberry walnut cookies in an airtight container after they have cooled.
Store at room temperature for 5 days or in the fridge for around 7 days.
More Easy Holiday Dessert Recipes
- 1 cup unsalted butter, softened
- 1 ½ cups lightly packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3 cups old-fashioned oats
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 cup dried cranberries
- 1 cup chopped walnuts
- Preheat your oven to 350°F and line two large baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and brown sugar until light and fluffy– about 2 minutes.
- Add the eggs and vanilla extract and mix to combine.
- In a separate bowl, stir together the oats, flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the dried cranberries and chopped walnuts.
- Scoop out 3 tablespoon-sized portions and place them 2” apart on the prepared baking sheets.
- Bake for 10 minutes and then tap the tray lightly on the counter to sink the center of the cookies (this will help them cook fully in the center).
- Allow the cookies to cool completely on the baking sheet, and then transfer them to an airtight container. Store at room temperature for up to five days.
If you’d like the cookies to be perfect circles, run a large round cookie cutter around the edge of the cookies to shape them, and then return the cookies to the oven for an additional 3 minutes or until just barely golden around the edges.
You could use any add-ins you like! Feel free to swap these for dried cherries, chocolate chips, raisins, pecans, etc.
Amount Per Serving: Calories: 317Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 48mgSodium: 85mgCarbohydrates: 40gFiber: 3gSugar: 22gProtein: 5g
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.