Bakery-Style Cranberry Walnut Oatmeal Cookies

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Description

These Bakery-Style Cranberry Walnut Oatmeal Cookies are everything you want in a perfect cookie — soft and chewy on the inside, slightly crisp around the edges, and packed with hearty oats, crunchy walnuts, and tangy dried cranberries. They have that rustic, homemade charm but taste like they came straight from a bakery display. Perfect with a cup of tea, coffee, or even a glass of milk, these cookies balance sweetness and texture beautifully.

Ingredients For Bakery-Style Cranberry Walnut Oatmeal Cookies

  • 1 cup (230g) unsalted butter, softened

  • 1 cup (200g) brown sugar, packed

  • ½ cup (100g) granulated sugar

  • 2 large eggs

  • 2 tsp pure vanilla extract

  • 1¾ cups (220g) all-purpose flour

  • 1 tsp baking soda

  • ½ tsp baking powder

  • 1 tsp ground cinnamon

  • ½ tsp salt

  • 3 cups (240g) old-fashioned rolled oats

  • 1 cup (120g) dried cranberries

  • ¾ cup (85g) chopped walnuts

Instructions

  1. Preheat oven: Set oven to 350°F (175°C) and line two baking sheets with parchment paper.

  2. Cream butter and sugars: In a large bowl, beat butter, brown sugar, and white sugar together until light and fluffy.

  3. Add wet ingredients: Beat in eggs one at a time, then mix in vanilla extract.

  4. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.

  5. Mix it all together: Gradually add dry ingredients to wet mixture until combined. Stir in oats, cranberries, and walnuts.

  6. Scoop dough: Drop rounded tablespoons of dough (about 2 inches apart) onto prepared baking sheets.

  7. Bake: Bake for 10–12 minutes, until golden brown around the edges but still soft in the center.

  8. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • For extra chewiness, chill the dough for 30 minutes before baking.

  • You can substitute pecans or almonds for walnuts.

  • Add a handful of white chocolate chips for a sweeter bakery twist.

  • Make them gluten-free by using certified GF oats and flour blend.

Tips

  • Use old-fashioned rolled oats, not instant oats — they give that classic chewy bakery texture.

  • Don’t overbake! They’ll continue to firm up as they cool.

  • For a bakery-perfect look, press a few cranberries and walnut pieces on top before baking.

  • Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Servings

  • Yield: About 24 large cookies

  • Prep Time: 15 minutes

  • Cook Time: 12 minutes

  • Total Time: 30 minutes

Nutritional Info (Per Cookie – Approximate)

  • Calories: 210

  • Carbohydrates: 26g

  • Protein: 3g

  • Fat: 10g

  • Saturated Fat: 4g

  • Fiber: 2g

  • Sugars: 15g

  • Sodium: 120mg

Health Benefits

  • Oats support heart health and digestion with soluble fiber.

  • Walnuts provide omega-3 fatty acids for brain and heart health.

  • Cranberries are rich in antioxidants and vitamin C.

  • Homemade means you control the sugar and fat content — a smarter cookie choice!

Q & A

Q1: Can I use fresh cranberries instead of dried?
A: Yes, but they’ll make the cookies more moist and slightly tart. Chop them and pat dry before adding.

Q2: How do I keep the cookies chewy?
A: Avoid overbaking and use brown sugar — it helps retain moisture.

Q3: Can I freeze the dough?
A: Absolutely! Scoop portions onto a tray, freeze until solid, then store in a zip bag. Bake straight from frozen, adding 1–2 extra minutes.

Q4: Can I make these dairy-free?
A: Yes — swap butter for coconut oil or vegan butter.

Q5: How long do these stay fresh?
A: They taste best within 3–4 days but can be stored for up to a week in an airtight container.

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