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Cranberry Oatmeal Cookies

cranberry oatmeal cookies Dessert
Cranberry Oatmeal Cookies
  • Prep 1 hr 10 min
  • Total 1 hr 10 min
  • Ingredients 15
  • Servings 90

Crazy for craisins? Us too! That’s why we’ve gotten inspired to add them to cookies in this recipe for light, fresh, citrusy cranberry oatmeal cookies. We love the satisfying crunch of walnuts but feel free to throw your own sweet twist on this recipe by adding in white chocolate chunks instead of the walnuts. Even though this oatmeal cranberry walnut cookie recipe only takes a little over an hour to make, you’ll come away with about 90 cookies, so you’ll have plenty of opportunities to give others a craisin surprise. MORE+ LESS-

Updated September 11, 2020

Ingredients

1
cup butter or margarine, softened
3/4
cup granulated sugar
3/4
cup packed brown sugar
1/2
cup buttermilk*
2
eggs
2
cups all-purpose flour
1
teaspoon baking powder
1
teaspoon baking soda
1
teaspoon ground cinnamon
1/2
teaspoon salt
1/2
teaspoon ground nutmeg
2
teaspoons grated orange peel
3
cups quick-cooking oats
1 1/2
cups chopped fresh or frozen cranberries, thawed**
1
cup chopped walnuts

Steps

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  • 1
    Heat oven to 375°F. Grease cookie sheets with shortening. In large bowl, beat butter, granulated sugar and brown sugar until light and fluffy. Add buttermilk and eggs; beat well. Add flour, baking powder, baking soda, cinnamon, salt, nutmeg and orange peel; blend well. Add oats; mix well. Fold in cranberries and walnuts.
  • 2
    Drop by rounded teaspoonfuls onto cookie sheets.
  • 3
    Bake 8 to 10 minutes or until golden brown around edges. Cool 1 minute before removing from cookie sheets. Cool completely.

Expert Tips

  • For a delicious twist on these cranberry orange oatmeal cookies, try creamy white chocolate chunks or white vanilla baking chips in place of the walnuts.
  • This recipe makes a large batch of cookies so freeze any leftovers for another day. To freeze these cookies, wait until they are cool and store them flat in an airtight freezer-safe container. Line each layer of cookies with wax paper to prevent the cookies from freezing together. Eat these within two months for best results.
  • Missing buttermilk? No problem! Make your own buttermilk with ingredients you probably have on hand. To make one cup of buttermilk, take either one tablespoon of cider vinegar or lemon juice and add enough milk to equal one cup; let stand for five minutes before using. Are you missing any other ingredients? Take a look at our list of Emergency Baking Substitutions to find what you need to keep baking!
  • Did you love the light and fresh citrus flavor in these cookies? Then try this delicious recipe for light and sweet Fresh Orange Cookies that also uses orange zest to bring a burst of flavor.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cookie
Calories
70
Calories from Fat
30
% Daily Value
Total Fat
3g
5%
Saturated Fat
1 1/2g
7%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
50mg
2%
Potassium
30mg
1%
Total Carbohydrate
8g
3%
Dietary Fiber
0g
0%
Sugars
4g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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