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Chewy Cranberry-Oatmeal Cookies


1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2-1/2 cups rolled oats
2 sticks (1 cup) unsalted butter (softened)
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon honey
2 teaspoons vanilla extract
1-1/2 cups dried cranberries
1 cup walnuts (chopped)


Preheat oven to 350 degrees. Lightly oil two baking sheets or line them with parchment paper. In a medium bowl, mix the flour, baking soda, salt, cinnamon and oats. Set aside. In a bowl beat the butter and both sugars until light and fluffy. Beat in the eggs, one at a time, then scrape down the sides of the bowl. Add the honey and vanilla and beat until blended. Add the flour mixture in two batches, beating until well blended. Stir in the cranberries and walnuts. Drop the dough, one heaping tablespoon per cookie, about 2 inches apart on the prepared baking sheets. Bake until the centers of the cookies are soft, but no longer look wet, about 10 to 12 minutes. Rotate the sheets if necessary for even browning. Let the cookies cool 5 minutes on the baking sheets. Transfer to a rack to cool completely. Makes about 46 cookies.