Chewy Cranberry Walnut Oatmeal Cookies
Indulge in the delightful combination of flavors and textures with these Chewy Cranberry Walnut Oatmeal Cookies. They’re slightly crisp on the outside, offering a satisfying bite, while the inside remains wonderfully chewy and moist. Made with wholesome oats, sweet dried cranberries, and crunchy walnut pieces, these cookies make for the perfect snack or dessert anytime. Ideal for sharing or enjoying with a glass of milk, they’re baked to perfection at the precise moment when they are just set, ensuring that each cookie is irresistibly soft in the center. This recipe is a personal favorite and is sure to become a staple in your baking repertoire!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Butter Flavor Crisco or shortening
3/4 cup (softened)
granulated sugar
3/4 cup
light brown sugar
3/4 cup (firmly packed)
large eggs
2
vanilla extract
1 teaspoon
all-purpose flour
1 cup
baking soda
1 teaspoon
salt
1/4 teaspoon
rolled oats
2 3/4 cups (quick or old-fashioned, based on preference)
dried cranberries
1 - 1 1/2 cups
walnut pieces
1 - 1 1/2 cups
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a large mixing bowl, combine 3/4 cup of Butter Flavor Crisco (or shortening) with the granulated sugar and light brown sugar.
3
Using an electric mixer, beat the mixture at medium speed until it’s well blended and creamy.
4
Add the eggs and vanilla extract, beating until the mixture is fully incorporated.
5
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
6
Gradually stir the dry mixture into the wet ingredients, mixing just until combined.
7
Fold in the rolled oats, dried cranberries, and walnut pieces until evenly distributed throughout the dough.
8
Using a teaspoon, drop rounded spoonfuls of the dough onto non-stick cookie sheets, spacing them about 2 inches apart to allow for spreading.
9
Bake in the preheated oven for 8 minutes or until the edges are firm and lightly golden, but the centers still appear slightly wet.
10
Remove from the oven and let the cookies cool on the sheets for about 4 minutes before transferring them to a cooling rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of these cookies?
These are chewy oatmeal cookies featuring sweet dried cranberries and crunchy walnut pieces.
What oven temperature is required for this recipe?
Preheat your oven to 375°F (190°C).
What type of fat is used in the cookie dough?
The recipe calls for 3/4 cup of Butter Flavor Crisco or shortening.
What kinds of sugar are needed?
You will need 3/4 cup of granulated sugar and 3/4 cup of firmly packed light brown sugar.
How many eggs are used in the recipe?
The recipe requires 2 large eggs.
When should I add the vanilla extract?
Add 1 teaspoon of vanilla extract when you add the eggs, beating until fully incorporated.
What type of flour is best for these cookies?
Use 1 cup of all-purpose flour.
How much baking soda is required?
The recipe uses 1 teaspoon of baking soda.
Is salt necessary in this recipe?
Yes, add 1/4 teaspoon of salt to the dry mixture.
What kind of oats can I use?
You can use 2 3/4 cups of either quick or old-fashioned rolled oats based on your preference.
How many dried cranberries are included?
Use between 1 to 1 1/2 cups of dried cranberries.
How many walnuts should I add?
Add 1 to 1 1/2 cups of walnut pieces.
How should I mix the shortening and sugars?
Beat them at medium speed with an electric mixer until the mixture is well blended and creamy.
How should I combine the dry and wet ingredients?
Gradually stir the dry mixture into the wet ingredients, mixing only until just combined.
How do I incorporate the oats, cranberries, and walnuts?
Fold these ingredients into the dough until they are evenly distributed.
What size should the cookie dough drops be?
Drop rounded spoonfuls of dough using a teaspoon.
How far apart should I place the cookies on the sheet?
Space the dough drops about 2 inches apart to allow for spreading.
What kind of baking sheet is recommended?
Use non-stick cookie sheets for the best results.
How long do the cookies need to bake?
Bake for 8 minutes or until the edges are firm and lightly golden.
What should the centers look like when I remove them from the oven?
The centers should still appear slightly wet when you take them out.
How long should the cookies rest on the baking sheet?
Let them cool on the sheets for about 4 minutes before moving them.
Where should the cookies finish cooling?
Transfer them to a cooling rack to cool completely.
What is the final texture of these cookies?
They are slightly crisp on the outside and wonderfully chewy and moist on the inside.
Is this recipe suitable for holiday baking?
Yes, it is tagged as a great option for holiday baking.
Can I use butter instead of shortening?
The recipe specifies Butter Flavor Crisco or shortening for the specific texture, but butter can often be substituted in similar recipes.
How many ingredients are in this recipe?
There are 11 total ingredients listed for this recipe.
What categories do these cookies fall under?
They are categorized as cookies, dessert, snack, and drop cookies.
What is the preparation for the brown sugar?
The light brown sugar should be firmly packed into the measuring cup.
How do I ensure the cookies stay soft?
By removing them from the oven when the centers are still slightly wet and letting them finish setting on the sheet.
Are these cookies good for sharing?
Yes, they are described as ideal for sharing or enjoying with a glass of milk.