Soft Oatmeal Cookies with Cranberries and Walnuts


These cookies are literally the epitome of an autumn cookie. Walnuts, cranberries, oats… it honestly can’t get any better than this. They’re the perfect soft cookie- not too underdone. Initially I thought, “it’s a healthy cookie, I won’t feel guilty eating them…” but three cookies later I started to feel pretty bad. They’re so addicting, it’s scary. I can’t wait to bake another batch and give them away as Christmas gifts.


It’s been such a long time since my last blog post… it makes me sad. But I hope to be more committed to blogging, especially during the holiday season. I think I’ll make a promise to myself to post a recipe at least once a week. 🙂 Let me know if you bake these cookies- they definitely won’t disappoint.

Soft Oatmeal Cookies with Cranberries and Walnuts slightly adapted from My Baking Addiction

Makes about 45 cookies


  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 3 cups oats
  • 2 cups dried cranberries
  • 1 and 1/2 cups chopped walnuts


1. In a large bowl, cream together the butter and sugars until light and fluffy using a mixer.

2. Beat in eggs one at a time and add the vanilla. In a separate bowl, stir the flour, baking soda, salt and ground cinnamon until well combined. Combine the dry ingredients with the creamed mixture until just mixed in.

3. Fold in the oats, cranberries and walnuts until just incorporated. Chill the dough for at least one hour.

4. Preheat the oven to 375 degrees farenheit. Spray the baking sheets with nonstick cooking spray. Create dough balls roughly the size of two tablespoons. Place the balls of cookie dough 2 inches apart on the baking sheet.

5. Bake for 8-10 minutes, or until the tops are slightly brown. Allow to cool completely, then store in an airtight container.