Bakery-Style Cranberry Walnut Oatmeal Cookies
These bakery-style cranberry walnut oatmeal cookies are soft, chewy, and bursting with flavor from tart cranberries, toasted walnuts, and warm cinnamon. Perfect for fall, winter, or holiday baking!
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 cup dried cranberries
- 1 cup walnuts chopped
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In another bowl, whisk flour, baking soda, cinnamon, and salt.
- Gradually add dry ingredients to wet, mixing until just combined.
- Fold in oats, cranberries, and walnuts.
- Drop tablespoonfuls of dough onto prepared sheets, spacing 2 inches apart.
- Bake for 10–12 minutes, until edges are golden and centers set.
- Cool on sheet for 5 minutes, then transfer to wire rack.
Notes
- Use room temperature butter for best texture.
- For chewier cookies, slightly underbake.
- Toast walnuts for added depth of flavor.
- Swap walnuts for pecans, or omit for nut-free version.
- Dough can be frozen and baked later.