Cranberry Walnut Oatmeal Chocolate Chip Cookies
Irresistible, soft and chewy Cranberry Walnut Oatmeal Chocolate Chip Cookies with crispy edges. They are loaded with chocolate chips, tart cranberries, and crunchy walnuts – a perfect year-round treat. Cookie perfection!
Servings 42 Cookies
Ingredients
- 1 cup unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 Tablespoon pure vanilla extract
- 2 cups unbleached all-purpose flour
- 1 cup old-fashioned rolled oats – or quick oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt – OR 3/4 teaspoon regular table salt
- 12 ounces semi-sweet chocolate chips (12 ounce bag)
- ¾ cup dried cranberries
- ¾ cup chopped walnuts
Instructions
- Preheat oven to 325 degrees F. Prepare baking sheets with parchment paper or lightly spray with non-stick cooking spray.
- In a large bowl, mix butter, sugar, and brown sugar until blended well, smooth and creamy. Use a stand mixer or by hand.
- Next, add egg, egg yolk and vanilla extract – mix well until smooth.
- In a medium size bowl, add flour, oats, salt, baking soda and baking powder, mix well then add to the butter mixture. Mix until the flour mixture has completely incorporated – Do Not Over Mix.
- Last, fold the chocolate chips, dried cranberries and chopped walnuts into the cookie dough until evenly distributed – Do Not Over Mix.
- Drop spoonfuls of cookie dough (pick the size you like) on prepared baking sheets 1 1/2 to 2 inches apart. I use a medium size Pampered Chef scooper.
- Bake on the middle rack of the oven for 12–17 minutes, depending on size of cookies. Cookies are ready when they start to turn light golden brown with slightly dark edges.
- Remove cookies and allow to cool for a few minutes, then transfer to a cooling rack. Enjoy!
Storage:
- Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.
Notes
TIPS
- Adjust the quantities of chocolate chips, dried cranberries, and walnuts to customize the flavor and sweetness to your liking.
- Be sure to use unsalted butter, at room temperature.
- Eggs need to be at room temperature too (1 large egg and 1 large egg yolk).
- Recipe makes cookies depending on size – I use a medium-size Pampered Chef Scooper which makes approximately 42 cookies. Baking time for this size cookie is approximately minutes.