These easy cranberry oatmeal cookies are perfect for your holiday baking. Sweet and tangy, they are perfectly chewy and soft. Made with walnuts and sweetened with cinnamon, they are the perfect Christmas treat.
In a large bowl, mix the softened butter with brown sugar until very creamy. This is an essential step for the cookies to remain soft; you’ll need about 5 minutes to achieve the desired texture. Then add one egg at a time and whisk well after each addition. At last, add the vanilla extract and mix until well combined.
In another bowl, combine oats, flour, cinnamon, baking soda, and salt.
Add the dry ingredients to the wet ingredients and stir well to combine.
Fold in cranberries and chopped walnuts and stir until combined.
Cover the dough and refrigerate it for one hour. (If you’re going to leave it for more than one hour, it is good to pre-scoop the cookies to have them ready to bake).
When you’re ready to bake, preheat the oven to 350F and line a baking sheet with parchment paper.
Scoop the dough using a 1.5 tbsp ice cream scoop and lightly flatten the top of each cookie.
Bake for 10-12 minutes or until the cookies are set and slightly brown on the edges but still soft in the center.
Allow the cookies to cool for 10 minutes before transferring them to the cooling rack, or they might break.
Optional: drizzle your cookies with melted white chocolate.
Notes
Store these cookies in a sealed bag at room temperature for up to 3 days or in the fridge for up to 5 days. While in the fridge they will harden a bit, but they’ll remain moist, you can reheat them in the oven for a crunchy bite.