Walnut Cranberry Oatmeal Cookies 🍪

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a healthier fat option while margarine is often less expensive.

dried cranberries

🥗Healthier: raisins

💰Cheaper: chopped dates

Raisins are lower in added sugar, while chopped dates can be a more economical choice.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is often cheaper.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Pecans are a healthier nut option, while sunflower seeds can be more budget-friendly.

In a large mixing bowl, cream together 1 stick of room temperature butter, 1/2 cup dark brown sugar, and 1/4 cup white sugar using a hand mixer until well combined.

Add 1 large egg and 1/2 teaspoon of vanilla extract to the creamed mixture and mix well for about a minute.

In a separate bowl, combine 1 cup all-purpose flour, 1/2 teaspoon cinnamon, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt.

Gradually add the dry ingredients to the wet mixture, mixing until combined.

Clean the beaters and add 1 1/2 cups of old-fashioned oats, 1/2 cup of dried cranberries, and 1/2 cup of walnuts to the mixture, folding in by hand.

Refrigerate the dough for at least 30 minutes.

Scoop the dough onto a cookie sheet, spacing them at least 2 inches apart.

Bake in a preheated oven at 350°F for approximately 9-11 minutes, checking for doneness as ovens may vary.

Let the cookies cool on the baking sheet for about 3 minutes before transferring to a cooling rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens