Bakery-Style Cranberry Walnut Oatmeal Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup dried cranberries
- 1 cup walnuts, chopped
Directions:
1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in the rolled oats, dried cranberries, and chopped walnuts until evenly incorporated.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden and the centers are set.
9. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 180 kcal | Servings: 24 cookies
Tips:
Use room temperature butter for easier creaming and better cookie texture.
For chewier cookies, slightly underbake and let them cool on the baking sheet.