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Chewy Cranberry Oatmeal Cookies

Chewy Cranberry Oatmeal Cookies

These are wonderfully chewy cookies. This recipe can be doubled without a problem.

  • 3 1/2 dozen cookies ServingsServings


  • 1 1/2 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 1/2 cup old fashioned oats
  • 1 cup unsalted butter, slightly softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon honey
  • 2 teaspoon pure vanilla extract
  • 1 1/3 cup dried cranberries
  • 1 cup chopped walnuts


  1. Preheat oven to 350 degrees. Cover cookie sheets with parchment paper.
  2. In a medium mixing bowl, mix the flour, baking soda, salt and cinnamon, and then stir in the oats.
  3. In a large mixing bowl, use an electric mixer to beat the butter and both sugars until light and fluffy. Beat in the eggs, one at a time and then scrape down the sides of the bowl; add the honey and vanilla and beat until blended. Add the flour mixture in two additions, beating until well combined. Stir in the cranberries and walnuts.
  4. Drop the dough by the heaping tablespoonful about 2 inches apart onto the cookie sheets. Bake until the centers of the cookies are soft and no longer look wet, 9 to 11 minutes. Let cool on the sheets for 5 minutes. Transfer to wire racks to cool completely.



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