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Oatmeal Cranberry Walnut Cookies

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Chewy, wholesome cookies made with oats, whole wheat flour, cinnamon, vanilla and maple syrup with dried cranberries and chopped walnuts mixed in.

Ingredients

Units Scale
  • 1 cup old-fashioned rolled or quick oats
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon coarse salt
  • 5 tablespoons melted butter
  • 2 tablespoons pure maple syrup
  • 2 tablespoons brown sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup chopped walnuts
  • 1/4 cup dried cranberries

Instructions

  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a medium mixing bowl, whisk together the oats, flour, cinnamon, baking powder, baking soda and salt until combined. Set aside.
  3. In a separate medium mixing bowl, whisk together the butter, maple syrup, brown sugar, egg and vanilla extract until thoroughly mixed.
  4. Pour the dry ingredients into the bowl with the wet ingredients and use a spatula to stir together the ingredients until thoroughly combined. Fold in the chopped walnuts and dried cranberries until evenly distributed.
  5. Use a cookie scoop or 2 spoons to make 2-inch mounds of cookie dough on the prepared baking sheet, spacing 1-2 inches apart. Use a fork to slightly press down on the mounds to make them into a disc shape.
  6. Bake 8-11 minutes or until the cookies are set but still soft. Let cool before serving.

Notes

Storage Tip: Store cooled cookies in an airtight container or sealed Ziploc bag at room temperature for up to 7 days and in the freezer up to 2 months.

Nutrition

Find it online: https://thehealthyepicurean.com/oatmeal-cranberry-walnut-cookies/