Crispy, sweet cranberry oatmeal walnut cookies with white chocolate, these easy cookies are totally addictive!
The cranberry oatmeal walnut cookies are some of my newest discoveries when it comes to cookies. And I love them so much, I think I've baked them 4 or 5 times during the last months. I've changed some of the ingredients from time to time, trying to find an even better combination (although the first try was already great) and now I think I have it!
White chocolate because I like it so much more than regular, cranberries (after trying raisins and apricots) because they are so nice and tangy balancing the sweetness of the chocolate.
Walnuts for the crunch and nuttiness (almonds are great as well). And oatmeal to make them slightly chewy, although the main characteristic of the cookie is its crispiness.
Ingredients for the cranberry cookies
- The usual: unsalted butter, sugar, egg, vanilla extract, flour, baking powder, baking soda.
- White chocolate: I use chunks of baking chocolate, that I have to chop. White chocolate chips are fine as well, it is just that they are very hard to find and pretty expensive in Germany.
- Cranberries: dried ones, of course. Raisins or chopped apricots are super as well, but the cranberry version is my favorite. Cranberries are tangier than raisins or the apricots, and I love that.
- Walnuts. Or you can replace them with almonds, hazelnuts, pecan, or macadamia nuts. Anything goes!
- Oatmeal: regular oats, not instant.
How to make?
Like any other cookie recipe I know, this one is super easy as well. You only need a little patience to scoop all the 50 cookies on the baking trays...
- Chop the white chocolate, walnuts, and cranberries and set aside.
- Mix the very soft butter and the sugar well for about 3 minutes. (1)
- Add the egg, vanilla extract, and cream again.
- In another bowl, mix together the flour, baking powder, and baking soda. Add to the butter mixture. (2)
- Incorporate the chopped ingredients into the dough together with the oatmeal. Use a spoon for this purpose. (3)
- Scoop small amounts of dough, about the size of a walnut, and place them on baking trays lined with parchment paper. Leave some space between them as they will expand during baking.
- Press each one lightly with a spoon to make them flatter.
- Bake each tray for about 11-12 minutes until the cranberry oatmeal walnut cookies are lightly golden.
- Leave to rest on the tray for about 5 minutes before you transfer them to wire racks to cool completely.
White chocolate drizzle:
- Once cool, melt some extra white chocolate au bain-marie (or in the microwave) and drizzle the cookies with it. Leave until the chocolate is set. This step is optional, but nice.
- For easy drizzling, spoon the melted chocolate into a small zip lock bag. Cut a tiny hole in the corner of the bag and drizzle the chocolate back and forth over each cranberry cookie.
- If you can't be bothered with the bag (I can't be most of the time), use a teaspoon to carefully drizzle the cookies. You might get a larger blob here and there, but who cares? 🙂
- Use a digital kitchen scale (Amazon affiliate link) to measure the ingredients, especially the flour and butter.
- If you have a convection oven (fan-forced) you can bake 2 trays of cranberry cookies together. If you use a conventional oven, bake one tray after another.
- To make the workflow easier and quicker you will need 2 baking trays. Place the first batch of cookies on a tray, put them in the oven. While the first batch bakes, use the time to form the second batch of cookies, which can go in the oven as soon as the second batch is baked.
- Don't try to move the cookies as soon as they are baked or they will crumble. Leave to rest on the tray for 5 minutes, this will allow them to set nicely, so that you will be able to transfer them to wire racks without any problems.
How to keep?
Keep the cranberry walnut cookies in airtight containers. They will keep at room temperature for at least a week.
Cranberry Oatmeal Walnut Cookies
- 150 g white chocolate 5.3 oz/ about ¾ cup, chopped (Note 2)
- 50 g chopped walnuts 1.8 oz/ ⅓ cup, Note 3
- 50 g dried cranberries 1.8 oz/ ¼ cup, Note 4
- 200 g granulated sugar 7 oz/ 1 cup
- 120 g unsalted butter 4.2 oz/ ½ cup, very soft
- 1 egg
- 1 teaspoon pure vanilla extract
- 200 g all-purpose flour 7 oz/ 1 ⅔ cup
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 50 g oats 1.8 oz/ ½ cup, not instant
- 50 g chopped white chocolate or chocolate chips 1.8 oz/ ⅓ cup
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. If using a convection oven (fan-forced), preheat it to 160 degrees Celsius/ 320 degrees Fahrenheit. Line 2-3 baking trays with parchment paper.
- Chop the chocolate, walnuts, and cranberries. Set aside.
- Cream the sugar and the very soft butter, about 3 minutes. Add the egg and the vanilla extract, and cream again.
- Combine: Mix flour, baking powder, and baking soda in another bowl. Combine with the butter-egg mixture. Add the chopped ingredients and oats. Mix in with a spoon.
- Scoop small amounts of dough about the size of a walnut, and place them on the prepared baking trays leaving some space between them, as they will spread during baking. Press each one lightly with a spoon to make them flatter.
- Bake for 11-12 minutes until slightly golden. Leave to rest on the tray for 5 minutes, then transfer to wire racks to cool completely.
- Melt the chocolate: Melt the chopped white chocolate au bain-marie (or microwave it) once the cookies are completely cool.
- Drizzle onto the cookies. For easy drizzling, spoon the melted chocolate into a small zip lock bag. Cut a tiny hole in the corner of the bag and drizzle the chocolate back and forth over each cookie.
- Leave until the chocolate is set.
- Use a digital kitchen scale to measure the ingredients when baking; it guarantees for best results.
- Or white chocolate chips, chop roughly if very large.
- You could replace them with almonds, hazelnuts, pecan, or macadamia nuts.
- You could replace them with raisins or other dried fruit of choice.