Best 6 Cranberry Oatmeal Walnut Cookies Recipes

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Indulge in the delightful symphony of flavors with our tantalizing Cranberry Oatmeal Walnut Cookies, a culinary masterpiece that combines the tangy sweetness of cranberries, the wholesome heartiness of oats, and the nutty crunch of walnuts. These cookies are not just a treat for your taste buds; they are also a powerhouse of nutrition, packed with fiber, antioxidants, and essential vitamins and minerals. Brace yourself for a delightful journey as we delve into the world of these delectable cookies, exploring variations that cater to different dietary preferences and unveil the secrets behind their irresistible charm. From classic Cranberry Oatmeal Walnut Cookies to gluten-free, vegan, and even no-bake options, this article is your ultimate guide to creating these timeless treats. Get ready to embark on a baking adventure that will leave you and your loved ones craving more.

Here are our top 6 tried and tested recipes!

CRANBERRY WALNUT OATMEAL COOKIES



Cranberry Walnut Oatmeal Cookies image

Make and share this Cranberry Walnut Oatmeal Cookies recipe from Food.com.

Provided by Crisco Recipes

Categories     Dessert

Time 27m

Yield 3 dozen cookies

Number Of Ingredients 13

Crisco® Original No-Stick Cooking Spray
3/4 cup Crisco® Butter Flavor All-Vegetable Shortening or 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
3/4 cup sugar
3/4 cup brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla extract
1 cup Pillsbury BEST® All Purpose Flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 3/4 cups old fashioned oats
1 cup dried cranberries
1 cup walnuts, chopped

Steps:

  • HEAT oven to 350ºF. Coat baking sheets with no-stick cooking spray.
  • BEAT shortening, sugar and brown sugar in large bowl at medium speed of electric mixer until blended. Beat in eggs and vanilla. Combine flour, baking soda, cinnamon and salt in small bowl. Beat into shortening mixture until smooth. Stir in oats, dried cranberries and walnuts. Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets.
  • BAKE 10 to 12 minutes or until light brown. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely.

CRANBERRY-OATMEAL-WALNUT COOKIES



CRANBERRY-OATMEAL-WALNUT COOKIES image

Categories     Dessert

Yield Makes about 3 dozen

Number Of Ingredients 10

3/4 cup butter, softened
1 1/4 cup packed brown sugar
2 eggs
1 teasoon vanilla
1 cup all-purpose flour, unbleached
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
3 cups oats (quick or old fashioned, uncooked)
1 1/2 cup dried cranberries
3/4 cup chopped walnuts

Steps:

  • Preheat oven to 350F Beat together butter and brown sugar until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and mix well. Stir in oats, cranberries, walnuts adn mix well. Drop by spoonful onto ungreased cookie sheet. Bake 10 minutes (should be slightly under-cooked) Cool 1 minute on cookie sheet and transfer to wire rack.

DRIED CRANBERRY-WALNUT OATMEAL COOKIES



Dried Cranberry-Walnut Oatmeal Cookies image

This is the best cranberry oatmeal cookie I've ever tasted. Slightly crisp on the outside, but oh so chewy on the inside. I can't believe it hasn't been posted yet! It's from the Crisco site. Note: If you use old-fashioned oats, the cookies will come out crisper and less moist; If you use quick oats, the cookies will be chewier and more moist. Also, bake until cookies are *just* set, where the center of the cookie still looks a little wet.

Provided by Karen..

Categories     Drop Cookies

Time 18m

Yield 6 dozen, 72 serving(s)

Number Of Ingredients 11

3/4 cup stick Butter Flavor Crisco or 3/4 cup crisco butter flavor shortening
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 3/4 cups rolled oats (quick or old-fashioned, see notes in description)
1 -1 1/2 cup dried cranberries
1 -1 1/2 cup walnut pieces

Steps:

  • Heat oven to 375°F.
  • Combine 3/4 cup shortening and sugars in large bowl.
  • Beat at medium speed with electric mixer until well blended.
  • Beat in eggs and vanilla until well blended.
  • Combine flour, baking soda and salt in small bowl.
  • Stir into creamed mixture; mix well.
  • Add oats, dried cranberries and walnuts.
  • Drop dough by teaspoonfuls about 2 inches apart onto non-stick cookie sheets.
  • Bake at 375°F for 8 minutes or until firm and light brown.
  • Cool on cookie sheets 4 minutes; transfer to cooling rack.

Nutrition Facts : Calories 67.5, Fat 3.5, SaturatedFat 1, Cholesterol 6.4, Sodium 28.5, Carbohydrate 8.2, Fiber 0.5, Sugar 4.5, Protein 1

WHITE CHOCOLATE, CRANBERRY, OATMEAL & WALNUT COOKIES



White Chocolate, Cranberry, Oatmeal & Walnut Cookies image

These are my all time favorite cookies to make and to eat! I know that some of the spices might seem odd but they combine to make a really wonderful cookie.

Provided by Kirstin C

Categories     Dessert

Time 22m

Yield 2 cookies, 24 serving(s)

Number Of Ingredients 19

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1 teaspoon cumin
1 pinch ground cloves
1 pinch cayenne
1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla
3 cups oats (not instant)
1 1/2 cups craisins
1 (16 ounce) bag white chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat oven to 350°.
  • Mix dry ingredients (flour, baking soda, baking powder, salt, spices); set aside.
  • Cream wet ingredients (butter, sugars, eggs, vanilla) with a mixer until light and fluffy.
  • Stir the flour mixture into the creamed mixture and mix for 3 minutes.
  • Add the oats, chips, craisins & walnuts; stir to incorporate.
  • Form 2 inch sized balls.
  • Drop 2-inches apart onto baking sheet sprayed with nonstick spray.
  • Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
  • Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.

CRANBERRY-WALNUT OATMEAL COOKIES (VEGAN & GLUTEN-FREE)



Cranberry-Walnut Oatmeal Cookies (Vegan & Gluten-Free) image

This recipe comes from http://enlightenedcooking.blogspot.com These cookies are a great way to use up over-ripe bananas, and they have no added sugar, no eggs, and no gluten. They are delicious and at my house can constitute a guiltless cookie-breakfast! :o)

Provided by worldmom12

Categories     Drop Cookies

Time 24m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 9

2 cups rolled oats (choose certified gluten-free oats if baking gluten-free)
1 cup dried cranberries (or dried fruit of choice)
1 cup walnuts, toasted and chopped
1 1/2 cups bananas, mashed, very ripe (about 3 medium)
1/3 cup vegetable oil
2 teaspoons vanilla extract
1 1/4 teaspoons ground cinnamon
1/2 teaspoon sea salt
1/2 teaspoon baking soda

Steps:

  • Preheat oven to 350.
  • In a large bowl, combine the oats, cranberries, and walnuts.
  • In a medium bowl, combine the banana, oil, vanilla, cinnamon, salt, and baking soda until well blended.
  • Add banana mixture to oat mixture, stirring to combine. Let stand 15 minutes.
  • Lightly spray cookie sheets with cooking spray or line with parchment paper.
  • Drop dough by rounded tablespoonfuls onto prepared sheets.
  • Bake 14 to 15 minutes or until lightly golden brown. Let cool on sheets 1 minute.
  • Transfer cookies to wire racks; cool completely.
  • Store in an airtight container for up to 3 days (or freeze in airtight bags/containers).

HEALTHY WALNUT (OR CHOCOLATE) CRANBERRY OATMEAL CHEWY COOKIES



Healthy Walnut (Or Chocolate) Cranberry Oatmeal Chewy Cookies image

These are such unique cookies! These cookies become very thin when they cook, and the addition of brown rice syrup (better for you then sugar... has complex carbs to keep you fuller longer) makes the cookie very chewy and almost slightly sticky. You have never tasted anything like it!

Provided by I Cant Believe Its

Categories     Drop Cookies

Time 1h15m

Yield 24 serving(s)

Number Of Ingredients 14

1/3 cup margarine
1 tablespoon smooth applesauce
2/3 cup brown rice syrup
2 egg whites
1/2 cup firmly packed brown sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup rolled oats, quick cooking
3 -4 tablespoons chopped walnuts or 3 -4 tablespoons miniature chocolate chips
3 -3 1/2 tablespoons craisins (or raisins)

Steps:

  • In a dry saucepan on medium, toast the walnuts (if using) and oats together until browned and fragrant, stirring occasionally. Set aside.
  • In a large bowl, beat margarine(at room temp) and applesauce with brown sugar until light and fluffy (with electric beaters).
  • add egg whites, brown rice syrup, and vanilla and beat until smooth, about a minute.
  • In a smaller bowl, combine flours, cinnamon, baking soda, and salt.
  • Mix into creamed mixture. Stir in oats, walnuts (or chocolate chips), and craisins.
  • Chill dough for 30 minutes.
  • Drop dough on parchment paper-covered cookie sheet (dont flatten tops).
  • Bake at 330° F 12-15 minutes or until spread out and very lightly browned. They will be flat and the tops will have small bubble pockets, and though they may look soft and not done, they are! Allow cookies to cool slightly then place cookies on cooling rack. Use a very good spatchula or else they will be tricky to get off the pan without breaking!
  • Cookies will be quite delicate and slightly sticky (especially when hot), so when you store them, be sure their edges arn't touching eachother and use wax paper to line between the layers. ENJOY!

Nutrition Facts : Calories 81.7, Fat 3.4, SaturatedFat 0.5, Sodium 86.9, Carbohydrate 11.6, Fiber 0.8, Sugar 5.1, Protein 1.6

Tips:

  • For chewier cookies, chill the dough for at least 30 minutes before baking.
  • If you don't have rolled oats, you can use quick-cooking oats. Just pulse them in a food processor until they are the same consistency as rolled oats.
  • Be careful not to overmix the dough, as this will make the cookies tough.
  • If you like, you can add 1/2 cup of dried cranberries to the dough.
  • Bake the cookies until they are golden brown around the edges and the centers are set. This will take about 10-12 minutes.
  • Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These cranberry oatmeal walnut cookies are a delicious and healthy snack that are perfect for any occasion. They are easy to make and can be customized to your liking. Whether you like them chewy or crispy, with or without cranberries, these cookies are sure to be a hit. So next time you're looking for a tasty and satisfying snack, give these cranberry oatmeal walnut cookies a try!

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