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- Preheat the Oven:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. - Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer or a stand mixer. Beat on medium speed until the mixture is light and fluffy, about 2-3 minutes. - Add the Wet Ingredients:
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest. The lemon zest is what really takes these cookies up a notch, so don’t skip it! - Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. - Add the Oats, Cranberries, and Walnuts:
Stir in the rolled oats, dried cranberries, and chopped walnuts. The dough will be thick, but that’s what gives these cookies their chewy texture! - Scoop and Shape the Dough:
Using a cookie scoop or a tablespoon, scoop rounded balls of dough and place them on the prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading. You can gently flatten the dough balls with your fingers if you prefer a slightly thinner cookie. - Bake:
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown, and the centers are set but still slightly soft. The cookies will firm up as they cool, so be careful not to overbake them. - Cool:
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Baking Tips for the Perfect Cranberry Walnut Oatmeal Cookies
- Chill the Dough: If you have time, chill the cookie dough for 30 minutes before baking. This helps the cookies hold their shape better during baking and can result in a thicker, chewier texture.
- Don’t Skip the Lemon Zest: The lemon zest is what gives these cookies their unique twist, so make sure to include it! It adds a fresh, citrusy brightness that really complements the sweet and tart cranberries.
- Oats Matter: For the best texture, make sure to use old-fashioned rolled oats rather than instant oats. Rolled oats provide the chewy texture that makes oatmeal cookies so comforting.
- Mix-Ins: Feel free to get creative with your mix-ins! While cranberries and walnuts work perfectly, you can swap the nuts for almonds or pecans, or use dried cherries or raisins in place of cranberries for a different flavor.
How to Store Cranberry Walnut Oatmeal Cookies
These cookies are great for storing and make for an excellent make-ahead treat. Here’s how to keep them fresh:
- Room Temperature: Store the cookies in an airtight container at room temperature for up to 5-7 days. They’ll stay chewy and delicious.
- Freezing: You can freeze the baked cookies for up to 3 months. Simply place the cooled cookies in a freezer-safe container or bag, separating layers with parchment paper to prevent sticking. To enjoy, just let them thaw at room temperature, or heat them up in the microwave for a few seconds for that freshly baked taste.
- Dough: If you want to freeze the dough to bake cookies later, scoop out dough balls onto a baking sheet lined with parchment paper. Freeze until solid, then transfer the dough balls to a freezer-safe bag or container. Bake directly from the freezer, adding an extra 1-2 minutes to the baking time.
Why These Cookies Are a Hit
The combination of oats, walnuts, and cranberries makes these cookies a delightful mix of textures and flavors. The oatmeal provides a chewy, hearty base, while the cranberries offer a sweet-tart contrast, and the walnuts add a satisfying crunch. The lemon zest is the perfect finishing touch, giving these cookies an unexpected, refreshing twist that takes them from simple to sensational.
So, the next time you’re craving a homemade cookie that combines the best of sweet, tart, and nutty, give these a try. You’ll be hooked, and so will everyone else who takes a bite!
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