Walnut Cranberry Oatmeal Cookies

The Chocolate Chip Cookie may be America's favorite cookie, but for me, the Oatmeal Cookie is #1! They hold a special place in my heart as they were my dad's favorite and I have many happy memories of him lovingly baking them for my brothers and me.

Back in the 'ol days, my dad liked to add nuts and raisins. These days I've updated the raisins with dried cranberries. I also love nuts in my baked goods, but since my kids aren't that crazy about them, I sometimes leave them out. Case in point, when they eat Honey Bunches of Oats with Almonds, they'll leave a pile of picked out almonds by the side of the cereal bowl!

You can further adapt the recipe to your taste, by adding additional granulated sugar (up to 1/3 cup) if you prefer a sweeter cookie. And by adjusting the baking time, you can have either softer cookies (the way I like it) or crisper cookies (the way my kids like it).

This may be the only Oatmeal Cookie recipe you'll ever need!


Walnut Cranberry Oatmeal Cookies
Makes approximately 42 -  2" cookies

In the bowl of a stand mixer fitted with the paddle attachment, cream on low speed until fluffy, 1-2 minutes:
1/2 cup unsalted butter, softened (115g)
1/2 cup golden brown sugar, packed (107g)
1/2 cup granulated sugar (100g)
Scrape bowl well with a rubber spatula

Add, mixing on low speed until well incorporated, about 1 minute:
1 large egg
1/2 tsp vanilla extract
Scrape bowl well.

Sift together and add, mixing on low speed until just incorporated, about 30 seconds:
1 1/4 cup all-purpose flour (163g)
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp sea salt

Add to cookie dough and mix on low speed for 30 seconds:
3/4 cup dried cranberries (90g)
1 cup walnuts, chopped (125g)
1 1/2 cups old-fashioned rolled oats (135g)

Use a rubber spatula to finish incorporating raisins, walnuts and oats into dough. Be sure to mix dough thoroughly so there are no butter or flour clumps.

Using a 1 1/2" diameter ice cream scoop, scoop dough and place on a parchment lined baking sheet. You don't need to worry about spacing at this point. Freeze for at least one hour. Frozen cookies may be stored in an airtight container for up to 2 weeks.

Preheat oven to 375° F. Place frozen dough scoops 2" apart on a parchment-lined baking sheet. For softer cookies, bake, rotating halfway through, until edges are slightly browned and center is blond and still looking a bit undone, about 15 minutes. The cookie will continue to "bake" a bit after removing from oven. If you like you're cookies crisper, bake for another 1-2 minutes until the center is no longer blond, but instead slightly browned.

Transfer cookies to a wire rack to cool.

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