Oatmeal Cranberry, Walnuts & Chocolate Chip Cookies
Cranberries, walnuts and chocolate chips are in every single bite. These oatmeal cookies will for sure satisfy your sweet tooth and give you lots of goodness at the same time. Not only kids love them, but grown-ups also can not stop reaching for more.
Yield
16 servingsPrep
15 minCook
12 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
olive oil
or grape seed oil |
|
| ¼ | cup |
butter, unsalted
melted |
|
| 1 | cup |
brown sugar
firmly packed, or less or more to your own taste |
*
|
| 1 | large |
eggs
|
|
| ⅓ | cup |
milk
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 1 ½ | cups |
rolled oats
rolled or quick-cooking |
|
| 1 ½ | cups |
whole-wheat flour
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
cranberries, dried
|
*
|
| ½ | cup |
walnuts
coarsely chopped |
|
| 1 | cup |
chocolate chips (semi-sweet)
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
olive oil
or grape seed oil |
|
| 59 | ml |
butter, unsalted
melted |
|
| 237 | ml |
brown sugar
firmly packed, or less or more to your own taste |
*
|
| 1 | large |
eggs
|
|
| 79 | ml |
milk
|
|
| 7.5 | ml |
vanilla extract
|
|
| 355 | ml |
rolled oats
rolled or quick-cooking |
|
| 355 | ml |
whole-wheat flour
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
cranberries, dried
|
*
|
| 118 | ml |
walnuts
coarsely chopped |
|
| 237 | ml |
chocolate chips (semi-sweet)
|
*
|
Directions
Preheat the oven to 375℉ (190℃) F (190 degrees C).
Line the baking sheets with baking mats or parchment paper. Set aside.
In a mixing bowl, add together olive oil, melted butter, brown sugar, egg, milk and vanilla extract.
Mix until well combined.
In another large bowl, add the oats, flour, baking soda and salt, and mix well.
Pour the liquid mixture into the oat-flour mixture, and stir until just moistened.
Add the dried cranberries, walnuts, and chocolate chips, gently stir until evenly distributed.
Drop by rounded measuring tablespoonfuls (15 mL) of dough 2 inches apart onto baking sheet.
Bake one baking sheet at a time for 11 to 13 minutes or until lightly browned.
Cool 2 minutes on the baking sheet on a wire rack.
Remove the cookies onto the wire rack and let cool completely.
Store the cookies in an air-tight container.
