Dried Cranberry Walnut Oatmeal Cookies Recipe

Craving the perfect chewy oatmeal cookie? These Dried Cranberry Walnut Oatmeal Cookies are unbelievably delicious! Slightly crisp edges give way to a wonderfully chewy center bursting with tart cranberries and crunchy walnuts. This recipe, adapted from a Crisco classic, delivers the ultimate texture. Use old-fashioned oats for crispier cookies or quick oats for extra chewiness. Get ready for the best oatmeal cookie you've ever baked!

Prep Time 15 mins
Cook Time 18 mins
Calories 67.5 kcal
Protein 2g
Rating 4.4 (7 Reviews)
Dried Cranberry Walnut Oatmeal Cookies 15

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Dried Cranberry Walnut Oatmeal Cookies

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How to Make Dried Cranberry Walnut Oatmeal Cookies

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, cream together ¾ cup (170g) shortening and 1 cup (200g) granulated sugar and ½ cup (100g) packed brown sugar until light and fluffy.
  3. Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
  4. In a separate bowl, whisk together 2 ½ cups (300g) all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Stir in 2 cups (225g) rolled oats (old-fashioned or quick-cooking), 1 cup (150g) dried cranberries, and ½ cup (60g) chopped walnuts.
  7. Drop rounded teaspoonfuls of dough onto ungreased baking sheets, leaving about 2 inches between each cookie.
  8. Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are just set (they may look slightly soft in the center).
  9. Let the cookies cool on the baking sheets for 4 minutes before transferring them to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

17g

Fat

5g

Carbs

2g

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