Fresh-baked Cranberry Walnut Cookie Recipe
Make Fresh-baked Cranberry Walnut Cookie Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cookie Dough
Finish/Optional
Method
Cookie Dough
- 1
Prep
Remove butter from the refrigerator at least 30 minutes before starting so it softens to room temperature. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- 2
Toast walnuts
Spread walnuts in a single layer on a small baking sheet or skillet. Toast in the preheating oven for 6–8 minutes, stirring once, until fragrant and lightly browned. Let cool, then coarsely chop and set aside.
- 3
Mix dry ingredients
In a medium bowl whisk together the all-purpose flour, rolled oats, baking soda, baking powder, ground cinnamon, and fine sea salt until evenly combined. Set aside.
- 4
Cream butter and sugars
In a large mixing bowl (or bowl of a stand mixer fitted with the paddle) beat the softened butter with the granulated sugar and light brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the sides as needed.
- 5
Add eggs and flavor
Add the eggs one at a time, beating briefly after each until incorporated. Mix in the vanilla extract and orange zest until evenly distributed.
- 6
Combine wet and dry
With the mixer on low speed, add the dry ingredient mixture in two additions, mixing just until combined—do not overmix. Stir in the toasted walnuts and dried cranberries by hand with a rubber spatula to ensure even distribution.
- 7
Chill the dough (recommended)
For thicker cookies and better flavor, cover the bowl and chill the dough for at least 30 minutes, up to 2 hours. If short on time you can bake immediately but expect thinner spread.
- 8
Portion
Using a 1.5 tablespoon cookie scoop (or a rounded tablespoon), portion dough into balls about 1 to 1 1/4 inches in diameter. If using sanding sugar, roll the top of each ball lightly in the sugar. Place balls on the prepared baking sheets about 2 inches apart to allow for spread.
- 9
Bake
Bake in the preheated 350°F (175°C) oven for 10–12 minutes, rotating the sheet halfway through for even baking. Cookies should be golden at the edges and still slightly soft in the centers.
- 10
Cool and finish
Remove from the oven and, if desired, sprinkle a tiny pinch of flaky sea salt onto each warm cookie. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
