Enjoy these Cranberry Walnut Oatmeal Cookies with a cold glass of milk this season. Trust me, you’ll want to eat them all at once!
Growing up, my mom made the best oatmeal raisin cookies. In fact, she was kinda sorta known for it. Every time she would make them, my dad would poke his head in the kitchen and ask her what she was making (actually, he does that any time anyone is in the kitchen, ha. Hi, pops!).
Oatmeal raisin cookies, HELL YES.
Since I was a kid, I’ve watched my mom run the kitchen and make our family delicious food. Whether she’s baking or cooking, she knows how to make your tastebuds happy.
She’s taught me so much about cooking, and I can only hope to make food as good as hers!
BUT I GOTTA SAY, PEOPLE. These here oatmeal cookies come pretty darn close to mom’s.
I’m not sure when I became a cowboy from an old Western flick, BUT YER DARN TOOTIN’ THEMS ARE GOOD COOKIES.
I love making food with the changing seasons. If you’re ready for a certain season to arrive, the best way to force it upon your household is to make food that is traditionally served in that respective season. Let’s just say September 1st hit and my house already smelled like pumpkin and cinnamon. Partly thanks to my Bath and Body Works candles that make my room look like I’ve got a seance going on, and the food in the kitchen.
These cookies are ridiculously easy, and I can promise you you’ll have to actively stop yourself from eating the whole batch.
Soft on the inside
Hard on the outside
- If you prefer to have a less rustic-looking cookie, I recommend leaving out the walnuts, OR chopping the walnuts into a super fine texture. Walnuts add such a great flavor component, but if you don’t chop them enough, they can make your cookies a bit crumbly.
- If you don’t like cranberries, you can easily sub raisins or any dried fruit in to replace them.
- If you are gluten-free, be sure to use gluten-free oats (as I’m sure you know), and replace all-purpose flour with a gluten-free flour blend (make sure it contains xanthan gum).
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- 3 cups old-fashioned oats
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 2 tsp cinnamon
- 1 tsp baking soda
- 3/4 cup coconut oil
- 1/4 cup maple syrup
- 1 egg
- 1 egg white
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 cup dried cranberries
- 1/2 cup chopped walnuts
- Preheat your oven to 350 degrees and prepare a cookie sheet(s).
- In a large bowl, combine oats, flour, sugar, cinnamon, and baking soda. Stir until well-combined.
- In a medium bowl, combine coconut oil, syrup, egg, egg white, and vanilla extract. Whisk until well-combined.
- Add wet ingredients to dry and stir until well-combined.
- Fold in cranberries and walnuts. Stir to combine.
- Using a cookie scooper (or your hands), scoop out about balls of dough 1 1/2 inch in diameter. Place on the cookie sheet and lightly press down each ball with your hands to flatten a bit. The cookies don’t rise too much, so however you place them on the sheet will resemble what they look like after being baked.
- Bake for 10-12 minutes, or until golden brown.
Join the conversation:
How did you learn to cook?
What is your favorite way to bring in a new season?
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