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Chocolate Cranberry Walnut Cookies

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Big, chewy cookies filled with old-fashioned oats, rich dark chocolate, tart cranberries, and crunchy walnuts.

Ingredients

Scale
  • 2 cups old-fashioned whole rolled oats
  • 1 and 1/2 cups all-purpose flour
  • 1 cup cake flour
  • 1 teaspoon cornstarch
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup packed light or dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 Tablespoon unsulphured or dark molasses
  • 1 teaspoon pure vanilla extract
  • 6 ounces chopped bittersweet or dark chocolate
  • 1 cup dried cranberries
  • 3/4 cup chopped walnuts

Instructions

  1. Whisk together the oats, all-purpose flour, cake flour, cornstarch, baking powder, baking soda, cinnamon, and salt in a large bowl. Set this dry mix aside.
  2. Beat together the softened butter, brown sugar, and granulated sugar until creamy in a separate bowl.
  3. Add the eggs, molasses, and vanilla extract to the creamed mixture and mix until combined.
  4. Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined. Avoid overmixing.
  5. Fold in the chopped chocolate, dried cranberries, and walnuts, ensuring an even distribution.
  6. Cover the dough and refrigerate for at least 1 hour.
  7. Preheat the oven to 400°F (204°C) and line baking sheets with parchment paper.
  8. Scoop out cookie dough using a 1/3-cup measuring cup and space them on the prepared sheets.
  9. Bake for 5 minutes at 400°F, then reduce to 350°F (177°C) and bake for an additional 10 minutes.
  10. Cool cookies on the baking sheet for 10 to 20 minutes before transferring them to a wire rack.

Notes

Store cooled cookies in an airtight container for up to 4 days. Freeze dough balls for up to 3 months.

Nutrition

Keywords: cookies, chocolate, cranberry, walnut, holiday baking, dessert

Find it online: https://saveurmagique.com/chocolate-cranberry-walnut-cookies/