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Chocolate Cranberry Walnut Cookies

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These chewy Chocolate Cranberry Walnut Cookies combine oats, chocolate, cranberries, and walnuts for a delightful treat.

Ingredients

Scale
  • 2 cups old-fashioned whole rolled oats
  • 1 and 1/2 cups all-purpose flour
  • 1 cup cake flour
  • 1 teaspoon cornstarch
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup packed light or dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon unsulphured or dark molasses
  • 1 teaspoon pure vanilla extract
  • 6 ounces chopped bittersweet or dark chocolate
  • 1 cup dried cranberries
  • 3/4 cup chopped walnuts

Instructions

  1. Whisk together the oats, all-purpose flour, cake flour, cornstarch, baking powder, baking soda, cinnamon, and salt in a large bowl. Set this dry mixture aside.
  2. Beat the softened butter, brown sugar, and granulated sugar in another bowl until creamy. Start on low speed and increase to medium.
  3. Add the eggs, molasses, and vanilla extract to the creamed butter and sugars, mixing until combined and slightly glossy.
  4. Gradually mix the dry ingredient mixture into the wet ingredients until just combined. Do not overmix.
  5. Fold in the chopped chocolate, dried cranberries, and chopped walnuts until evenly distributed.
  6. Cover and refrigerate the dough for at least 1 hour.
  7. Preheat the oven to 400°F (204°C) and line baking sheets with parchment paper.
  8. Scoop cookie dough onto the prepared sheets, spacing them apart.
  9. Bake for 5 minutes at 400°F (204°C), then reduce the temperature to 350°F (177°C) and bake for another 10 minutes.
  10. Let cool on the baking sheets for 10 to 20 minutes before transferring to a wire rack.

Notes

Chilling the dough helps control spread and develop flavor. Store cookies in an airtight container to maintain softness.

Nutrition

Keywords: cookies, chocolate, cranberry, walnut, dessert, holiday, baking

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