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Cranberry Walnut Oatmeal Cookies
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Serves 24 |
A little sweet, a little nutty and altogether delicious!
|2 cups flour|
|1 teaspoon salt|
|1 tablespoon ground cinnamon|
|1 teaspoon baking soda|
|3/4 cup unsalted butter|
|1 cup granulated sugar|
|1 cup packed dark brown sugar|
|2 eggs, plus 1 egg yolk|
|3 tablespoons milk|
|2 teaspoons vanilla extract|
|1 1/2 cups dried cranberries|
|2 cups walnuts, coarsely chopped|
|2 1/2 cups old-fashioned rolled oats|
- Preheat an oven to 375° F. Grease two baking sheets with baking spray.
- Combine flour, salt, cinnamon and baking soda in a mixing bowl, set aside.
- Place the butter in a large bowl. Whip butter with an electric mixer until light and fluffy on high setting. Add sugar, brown sugar, eggs, egg yolk, milk and vanilla extract, beat for 2 minutes with the electric mixer.
- Reduce the mixer speed to low and add in the flour mixture, beat until just incorporated.
- Add in the cranberries, chopped walnuts and old-fashioned oats. Use a spatula to mix.
- Separate batter into 24 pieces and roll into balls with your hands. Arrange 12 on each baking sheets. Place in the oven and bake for about 12 minutes for chewy cookies and about 15 minutes for crisp cookies.
- Remove from oven and let cool for about 5 minutes.
|Main Ingredient:||Oats, Cranberries, Walnuts|
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