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rough-textured oatmeal cookies with visible rolled oats, dark red cranberries and chopped walnut pieces baked into the dough
Andre Lewis

Oatmeal Cranberry Cookies

Old-fashioned oats give these cookies a rough, chewy texture that stands apart from the softer cranberry-white-chocolate batch. Walnuts bring a little crunch and brown sugar keeps the middles moist. Don't swap in instant oatmeal packets; their added sugar and finer texture change the dough. Let the dough stand briefly while the oven heats so the oats can take up some moisture before baking.
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Prep Time 25 minutes
Cook Time 24 minutes
Total Time 49 minutes
Servings: 24
Ingredients Method

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp fine salt
  • 1 1/2 cups old-fashioned rolled oats
  • 3/4 cup dried cranberries
  • 1/2 cup chopped walnuts

Method
 

  1. Heat the oven to 350°F and line two baking sheets with parchment. Beat butter and brown sugar until creamy, then beat in egg and vanilla.
  2. Whisk flour, baking soda, cinnamon and salt. Mix into the butter, then fold in oats, cranberries and walnuts.
  3. Let the dough stand at room temperature for 10 minutes while the oven finishes heating. Divide into 24 portions and place 2 inches apart, flattening the mounds slightly.
  4. Bake one sheet at a time for 11 to 12 minutes, until the edges are browned and the centers are set but still yielding.
  5. Cool on the sheets for 5 minutes before moving to racks, and cool fully before sealing in a container.