Cranberry Walnut Oat Cookies

It seems I took a small break from my blog. I have been very busy with work and then my birthday then this week I have been sick. But two weekends ago I spent a full day making DOZENS off cookies. I planned on breaking them up sending some to work, sending some to my best friend, and leaving some at home. Well my family (mainly my father lol) pouted and wouldn't let them leave the house.

This is a pic of the container I sent my Best Friend :) In this container are:
Chocolate Chip M&M
Snicker Doodle
Cranberry Walnut
Oatmeal Raisin.

I will make separate posts for each cookie in the next few days. Through all of the cookies I made the ones that disappeared first were the Cranberry Walnut, so I shall start with that recipe.

For this recipe I basically used the same basic recipe as the oatmeal raisin cookies but swapped ingredients.




Ingredients:

1/2 cup (1 stick) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon pure vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cups rolled oats (I added these just for texture they are optional)
1 cup dried cranberries
1 cup walnuts

Preheat oven to 350°F

1. In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth.

2. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together.

3. Stir this into the butter/sugar mixture.


4. Stir in the oats, cranberries, and walnuts.

5. At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they come out with a better final product after being chilled. (I was impatient but still wanted to chill the dough so I put it in the freezer for about 30min in a metal bowl).

6. The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes, taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool. If you try to take them off the parchment paper before they cool a bit they will just fall apart they need to "set up" a bit before being moved.


Enjoy!
<3 Laura ^.^