Cranberry Walnut Oatmeal Treat (Printable version)

Chewy, wholesome bites with cranberries, walnuts, and oats for a cozy, satisfying snack.

# What You'll Need:

01 - 1 1/2 cups all-purpose flour

02 - 1 teaspoon baking soda

03 - 1/2 teaspoon ground cinnamon

04 - 1/2 teaspoon salt

05 - 1 cup unsalted butter, softened

06 - 1 cup light brown sugar, packed

07 - 1/2 cup granulated sugar

08 - 2 large eggs

09 - 2 teaspoons pure vanilla extract

10 - 3 cups old-fashioned rolled oats

11 - 1 cup dried cranberries

12 - 3/4 cup chopped walnuts

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.

02 - Whisk together flour, baking soda, cinnamon, and salt in a medium bowl.

03 - Using an electric mixer or whisk, cream the softened butter with brown and granulated sugars until light and fluffy.

04 - Beat in eggs one at a time, followed by the vanilla extract, mixing thoroughly after each addition.

05 - Gradually stir the dry ingredient mixture into the wet ingredients until just combined.

06 - Fold in rolled oats, dried cranberries, and chopped walnuts gently.

07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.

08 - Bake for 10 to 12 minutes, until edges turn golden and centers look set.

09 - Let cookies rest on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

01 -

Chewy centers with slightly crispy edges that hit that perfect cookie texture everyone chases
The tartness of cranberries cuts through the sweetness in the most satisfying way, making these feel a bit more refined than your average cookie
Packed with oats and nuts, so there's real substance here—not just sugar and butter

02 -

Room temperature ingredients are your friend. Cold butter and eggs don't mix as smoothly, which can throw off your texture. It takes just an hour to get everything to room temperature.
That moment when the edges look golden but the centers seem underdone is exactly when to pull them from the oven. They continue cooking on the sheet and become perfectly chewy.
The difference between a good cookie and a great one is often in how you measure flour. Spoon it into your measuring cup and level it off rather than scooping straight from the bag, which packs in too much flour.

03 -

Cream your butter and sugar until it's noticeably lighter in color and fluffy in texture. This creates cookies with a more tender crumb and better rise.
Don't open the oven door while they're baking. The temperature drop can mess with how they bake. Trust your timer and peek through the window if you must.
If you toast your walnuts lightly in a dry skillet for three minutes before chopping, the nutty flavor becomes even more pronounced and sophisticated.