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.