I rarely bake nowadays but I use to bake with my mom all the time. Our house consistently smelled of angel cakes, muffins, and cookies. There were was a period when all I made was cheesecake..think I made like 6-8 variations of cheesecake in a month. I thought it was about time I polish up those rusty skills and make a batch of easy cookies. Oatmeal Cranberry Walnut cookie sounds healthy, but disclaimer, it’s totally not ;-) Sometimes the most unhealthiest things taste the best.
- 1 ¼ cups whole wheat flour
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- 1 teaspoon baking soda
- ¼ teaspoon freshly grated nutmeg
- ½ teaspoon salt
- 1 cup (2 sticks) softened unsalted butter
- 1 cup packed dark-brown sugar
- ¼ cup honey
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups Old-Fashioned Rolled Oats
- 1 cup dried cranberries
- 1/2 cup of crushed walnuts
1. Preheat oven to 350 degrees. Line 2 baking sheets with nonstick baking mats or parchment paper (in picture I ran out of parchment paper so I had to lightly butter the pan so it wouldn’t stick).
2. In a small bowl, whisk together the flour, cinnamon, baking soda, nutmeg, cloves, and salt; set aside. Place butter, sugar, and honey in the bowl of an electric mixer beat on medium-high speed until light and fluffy, about 2 minutes. Add the eggs and vanilla, and beat to combine. With the mixer on low, carefully add reserved flour mixture and beat until incorporated. Fold in oats, nuts, and cranberries.
3. Plop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets. Bake until lightly golden brown, 10 to 12 minutes. Let cool on sheets for 2-3 minutes, then transfer cookies to a wire rack to cool completely.
That’s it and enjoy!