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Chewy Cranberry-Oatmeal Cookies

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Yields about forty-four 3-inch cookies.

  • by from Fine Cooking
    Issue 54

  • 6-3/4 ounces (1-1/2 cups) all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. table salt
  • 1/2 tsp. ground cinnamon
  • 2-1/2 cups old-fashioned oats
  • 8 oz. (1 cup) unsalted butter, slightly softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 Tbs. honey
  • 2 tsp. pure vanilla extract
  • 6 oz. (1-1/3 cups) dried cranberries
  • 5 oz. (about 1 cup) chopped walnuts

Heat the oven to 350°F. Lightly grease your cookie sheets or cover them with parchment. In a medium bowl, mix the flour, baking soda, salt, and cinnamon; stir in the oats.With an electric mixer, beat the butter and both sugars until light and fluffy. Beat in the eggs, one at a time, and then scrape down the sides of the bowl; add the honey and vanilla and beat until blended. Add the flour mixture in two additions, beating until well combined. Stir in the cranberries and walnuts.

Drop the dough by the heaping tablespoonful about 2 inches apart onto the cookie sheets. Bake until the centers of the cookies are soft and no longer look wet, 9 to 11 minutes. Let cool on the sheets for 5 minutes; transfer to a wire rack to cool completely.

nutrition information (per serving):
Size : per cookie; Calories (kcal): 130; Fat (g): fat g 7; Fat Calories (kcal): 60; Saturated Fat (g): sat fat g 3; Protein (g): protein g 2; Monounsaturated Fat (g): 1.5; Carbohydrates (g): carbs g 17; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 60; Cholesterol (mg): cholesterol mg 20; Fiber (g): fiber g 1;

Photo: Scott Phillips

Substituted gluten free flour and these came out awesome! Family favorite.

Just made these cookies. I can't imagine what the person who said they came out thin and sticky did to make them that way. After reading that review, I was wondering how much they would spread during baking, so gave them plenty of space--but they hardly spread at all. Perhaps my "drops" on the cookie sheet are greater than the person's who wrote the recipe, but I left my cookies in the oven an extra 3 minutes--and they are perfect with that amount of baking.

won't be making these again. They came out very sticky and depending on the baking tray I used, some came out so thin that they were unusable

OH MY - these are delicious. The perfect combination of chewy and crunchy! I used lightly toasted slivered almonds (what I had in the house) and it was perfect. Certainly going to be on my go-to list for yummy and easy cookies - for our consumption or to give away!! YUMMMMM

Great tasting cookies...my boys love them..!!!

These are the best oatmeal cookies I have ever eaten. I use dried cherries instead of cranberries and they are even better.

Great recipe. I just substituted chocolate chips for the cranberries. Turned out great!

This is a very tasty cookie. It now takes the place of my usual raisin oatmeal cookies. I love the tanginess of the cranberries and plan to use orange flavoured ones in my next batch. I omitted the nuts in order to avoid potential allergies, and the cookies held up fine without them. I made these again this year and found that they cook more evenly and produce a nicer colour if baked on parchment. This may be because my cookie sheets have darkened alot over the years.

This is an extra special cookie. I didn't have enough dried cranberries on hand so I added dried blueberries and dried cherries. Delicious! Heed the author's cautioning about the butter being too warm or they will come out of the oven a bit thin and spread out. Still taste good though.

Fantastic cookie! I made dozens and dozens of these over Christmas. For one batch I used pistachios and they were even better. For decoration I melted white chocolate and drizzled it over the cooled cookies. Yum! Everyone loved them. This is now one of my absolute fav's and a recipe I contuinually turn to.

These were great. The chewiness of the oatmeal and cranberries go great with the crunchiness of the nuts. Of course I had to add dark chocolate chips to make it just a bit more sweet.

Not too difficult & came out great. Most of the ingredients were already in my pantry.

Excellent!

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