These were my mom’s favorite cookies. She passed away in April of 2021 from cancer so making these feels special to me. I’m excited to share these and I hope they become a favorite of yours and new memories are made with them. She was specific that she liked cranberries and walnuts, but that can be switched up. I usually share gluten free, naturally sweetened recipes, but these are traditional cookies with flour and sugar. That’s what my mom liked and she never wanted them modified.
Add-ins for the oatmeal cookies
These of course have dried cranberries and walnuts in them, but you can swap those out for your favorite dried fruit, nut, chocolate chips, whatever. Just keep the quantity the same.
Swapping the walnuts for white chocolate is so good- making these cranberry white chocolate oatmeal cookies. There really is no wrong combination.
Gluten Free and Dairy Free Option
I made these with all purpose flour which is how my mom liked them, but I also made them with an nd they came out great. Then make sure to use gluten free oats.
Using a dairy free butter would also make these dairy free with just that one swap.
I hope you try and love these chewy oatmeal cranberry walnut cookies as much as my mom did. It would mean so much if you left feedback when you try them and I know my mom’s favorite recipe is being enjoyed 🙂
Chewy Oatmeal Cranberry Walnut Cookies
Ingredients
½ cup butter room temperature
½ cup brown sugar
¼ cup white sugar
1 large egg room temperature
1Â tablespoon
¾ cup flour
1 ½ cups
1Â teaspoon
½ teaspoon baking soda
½ teaspoon
2 teaspoons cornstarch
¾ cup dried cranberries
½ cup chopped walnuts
Instructions
Preheat the oven to 350° and line 2 sheet trays with parchment paper.
In a small bowl, combine flour, oats, cinnamon, baking soda, salt and cornstarch. Set aside.
In a large bowl, cream together the butter, brown sugar, white sugar, egg and molasses. Stir until completely smooth. Add in the dry mixture and stir until evenly mixed. Add in the cranberries and walnuts and mix in.
Portion cookie dough into 2 tablespoon balls and roll in between palms to make round. It will make 15 cookies.
Space evenly on sheet trays and bake for 12-13 minutes. Press down lightly afterwards if needed. Let cool and store in an airtight container.
If using quick oats then measurement is the same. If using rolled oats, use ¼ cup more
Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.
