Cranberry Walnut Chocolate Chip Oat Cookies

With their beautiful crimson colour, cranberries are a super Christmassy fruit. And in these cookies, they are extra delicious. Absolutely loaded with add-ins, these aren’t your regular oatmeal cookies. They’ve got chewy dried cranberries, melty chocolate chips and crunchy walnuts. Buttery, crispy on the outside, soft on the inside and really really addictive!

This recipe is great for two reasons: the dough does not need to be chilled and it’s super flexible. Once you have the basic dough ready, you can pretty much add in anything that you’re craving. I see many versions in the future.

This was an old post and I wanted to update the photos as well as make some changes to the recipe and turn it into an easier one-bowl dough. Minor tweaks like adding cinnamon and on a whim, deciding to also add walnuts made all the difference in flavour and texture. I used rolled oats instead of instant for more bite and a mix of brown sugar and white keeps them tender. Baking them a few minutes longer is great for a golden, crispy exterior.

These are also not very sweet, making them great for breakfast or a snack. It’s quite a lot of buttery cookie dough with a smaller amount of sugar than you’d expect which is where the chocolate chips and cranberries help with the sweetness. They aren’t as gooey and soft as a regular chocolate chip cookie but the huge textural bonanza from all the add ins really make them delicious.

I hope you make a batch right this second and that they become your favourite cookies!

Please read the recipe notes before beginning.

Cranberry Walnut Chocolate Chip Oat Cookies

Chunky, chewy oat cookies with chocolate chips, walnuts and dried cranberries

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Makes: 24 to 26 cookies

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Ingredients

  

• 170 gms unsalted butter, at room temp
• 1/4 cup caster sugar (50 gms)
• 1/4 cup brown sugar (55 gms)
• 1 egg (see notes)
• 1 tsp vanilla
• 1 cup all-purpose flour (120 gms)
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/8 tsp cinnamon powder
• 2 cups rolled oats (180 gms)
• 1/2 cup walnuts, coarsely chopped (65 gms)
• 1 cup dried cranberries (115 gms, see notes)
• 1/2 cup chocolate chips (85 gms)

Instructions

• Preheat the oven to 175 C. Line a baking tray with a silicone mat and set aside.
• In a mixing bowl, beat the butter and sugars with a hand mixer until pale and fluffy. Add the egg and vanilla and beat till combined.
• Sift the flour, baking powder, baking soda, salt and cinnamon into the bowl. Stir briefly, then add the oats and use a silicone spatula to fold the dough until combined. It is thick and sticky and needs a bit of elbow grease.
• Finally, fold in the chopped walnuts, cranberries and chocolate chips, making sure they're evenly distributed through the dough.
• Use a cookie scoop or a large spoon to scoop out equal portions of the dough, about 1.5 tbsps per cookie. Place an inch apart on the baking tray and press down to flatten as they don't spread very much while baking.
• Bake for 12 to 15 minutes until golden-brown on the top and edges. Let the cookies cool on the tray for 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight tin at room temperature for 4 to 5 days and in the fridge or freezer for longer. These cookies are not soft and gooey in the center and they could dry out a little after a few days. Gently reheat in the microwave to bring back to the original texture if you prefer. Happy cookie making!

Notes

*I usually use milk as a substitute for eggs in cookie dough, about 2 to 4 tablespoons. However oats work a little differently and need some structure which the egg provides so making this recipe without the egg would result in slightly more fragile and drier cookies. If you do try it, let me know how it goes.

*I used pre-sliced cranberries but you can use whole dried cranberries as well and slice them in half so they're easy to mix into the dough.

*Prep time is per batch of cookies

 

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