cranberry walnut oatmeal cookies

This Cranberry Walnut Oatmeal Cookie is one of the reasons that I brought back the 5 Days of Sweets. I adore chewy oatmeal cookies (see this recipe from a few weeks back.) The addition of the cranberries and walnuts add great flavor and texture.  The next time I bake a batch, I may throw in some white chocolate chips, too. How bad could that be?

The original recipe is from our friends at Crisco.  I swapped out the shortening for butter. I’ve been stocking up on butter for my holiday baking, so there was plenty on hand. I don’t usually have shortening around, unless it’s to make my Dad’s amazing Ginger Cookies.

Cranberry Walnut Oatmeal Cookies – adapted from Crisco Holiday Cookies Advert.

Yield: about 3 dozen cookies

• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 3/4 cup sugar
• 3/4 cup brown sugar, packed
• 2 large eggs
• 2 tsp. pure vanilla extract
• 1 cup all-purpose flour
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• 1/4 tsp. salt
• 2 3/4 cups old-fashioned rolled oats
• 1 cup dried cranberries
• 1 cup chopped walnuts

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

Beat butter, sugar and brown sugar in a large bowl on medium speed until light and fluffy. Beat in eggs one at a time and add vanilla. In a separate bowl combine flour, baking soda, cinnamon and salt. Beat the flour mixture into the butter mixture until smooth. Stir in oats, cranberries and walnuts. Drop by rounded tablespoonfuls about 2 inches apart on lined baking sheets.

Bake 10-12 minutes or until light brown. Cool on baking sheets for 2 minutes, then place on cooling racks to cool completely.

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