Chewy oatmeal cookies filled with cranberries, walnuts, maple syrup, and warm spices. These chewy cranberry oatmeal cookies are so delicious and chewy and great for gift giving over the holidays.
I can’t believe it’s already mid December!
Just a couple more weeks until Christmas, and I’m not ready for it yet!
I seriously love the whole gift wrapping and gift giving process, but what I don’t love is the shopping part.
I can wander through the mall an entire day or go online shopping and come up with nothing. No ideas, no inspirations.
So frustrating! Do you have tips? Because I feel like I’m in need of some serious help here. Some people are easy to get presents for and others, not so much.
I do love giving homemade baked goods to family and friends, but sometimes it feels like an add-on rather than an actual gift.
Maybe I should put them into a nice container and attach a recipe card? What do you think?
Whether you decide to make these for yourself or to give away, you need to make these cookies.
These chewy cranberry oatmeal cookies! <3
We’ve eaten two batches of these cookies already, and it still doesn’t feel like it’s enough.
I love that these cookies are chewy on the edges and soft in the center. Each bite is filled with sweet cranberries and chopped walnuts. Sooo good and ridiculously addictive.
Plus, December is cookie season! It’s always fun to bake lots of homemade cookies and give them out to family, friends, and coworkers.
These chewy cranberry oatmeal cookies should be added to your repertoire of cookies.
You’ll enjoy them this holiday season and all year round!
Trust me!
Soak the dried cranberries in warm water for about 10 minutes to allow them to absorb moisture. Set them aside for now.
In a medium mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth. Add a beaten egg and mix until combined. Then add vanilla extract and maple syrup and mix until combined. Set aside for now.
In a separate medium mixing bowl, toss the flour, baking soda, ground cinnamon, ground nutmeg, and salt together. Add the dry ingredients to the wet ingredients and mix until combined. Beat in oats, dried cranberries, and chopped walnuts. The dough will be thick and sticky. Refrigerate the dough for about 20 minutes.
Preheat the oven to 350F.
Line a baking sheet with parchment paper or a silicone baking mat. Set the baking sheet aside for now.
Roll balls of dough and place them about 1 ½ inches apart on the baking sheet. Each ball of dough should be about 1 ½ tablespoons of dough. I used a cookie scooper. Um, one of my best purchases ever. My life is so much easier with one of these.
Bake the cookies for about 10 minutes until the edges are lightly browned but the center is still soft. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. The cookies will set and not be as soft as they cool.
Serve these chewy cranberry oatmeal cookies as a dessert or a snack. You won’t regret it!
These cookies will keep fresh in an air tight container for about a week, but you won’t have any left by the end of the week.
Enjoy!
- ½ cup unsalted butter, softened at room temperature
- ½ cup brown sugar
- 2 tablespoons granulated sugar
- 1 large egg, beaten
- ½ tablespoon vanilla extract
- ½ tablespoon maple syrup
- ¾ cup all purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon nutmeg
- ¼ teaspoon salt
- 1 ¼ cups old fashioned rolled oats
- ½ cup dried cranberries
- ¼ cup chopped walnuts
- Soak the dried cranberries in warm water for about 10 minutes to allow them to absorb moisture. Set them aside for now.
- In a medium mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth. Add a beaten egg and mix until combined. Then add vanilla extract and maple syrup and mix until combined. Set aside for now.
- In a separate medium mixing bowl, toss the flour, baking soda, ground cinnamon, ground nutmeg, and salt together. Add the dry ingredients to the wet ingredients and mix until combined. Beat in oats, dried cranberries, and chopped walnuts. The dough will be thick and sticky. Refrigerate the dough for about 20 minutes.
- Preheat the oven to 350F.
- Line a baking sheet with parchment paper or a silicone baking mat. Set the baking sheet aside for now.
- Roll balls of dough and place them about 1 ½ inches apart on the baking sheet. Each ball of dough should be about 1 ½ tablespoons of dough.
- Bake the cookies for about 10 minutes until the edges are lightly browned but the center is still soft and under baked. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. The cookies will set and not appear as under baked once cooled.
- Serve these chewy cranberry oatmeal cookies as a dessert or a snack.
- These cookies will keep fresh in an air tight container for about a week.
I added 1/2 cup dark chocolate chips and 1/2 cup coconut instead of walnuts. Delicious and so chewy!
I’m glad you liked it! Coconut sounds amazing
They sound delicious! Thanks for sharing at Fiesta Friday!
Thank you!
The photos are great! I am not a cook–but these photos make me want to try. Thanks for liking my blog “Beauty Day 11.”
Thank you, Christina! Happy Holidays!
I am making cookies for the people in our apt. compound and will begin with this recipe today. I have to do some adjustments because I am at high altitude and brown sugar is not readily available in Oaxaca – so I hope they turn out as well as yours. Thanks!
I hope you and the people at your apartment building like them!