Every year during cranberry season I think about using the berries for decoration… but I have yet to do this.
And I definitely have to try this Sparkling Cranberry Centerpiece – edible decorations!? Yes please.
And of course, you can substitute dried cranberries with fresh cranberries in a recipe like I did — only when cranberries are in season (and cheaper!) that is ;)
This recipe specifically says NOT to use instant or quick-cooking oats, but that was all I had AND I didn’t even have enough of that. I had to use a ½ cup ground oats I had leftover from making pancakes.
This is a light, delicate cookie that falls apart in your mouth.
Wholesome wheat-y, oat flavor with a tangy zing from the cranberries–Yum! A cookie you can eat for breakfast and not feel bad about. :D
Cranberry-Walnut Oatmeal Cookies
slightly adapted from Cookie Madness
1 cup instant oats, ½ cup ground oats (OR use 1 ½ cups old-fashioned oats)
½ cup white whole wheat flour
¼ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
6 tablespoons unsalted butter
½ cup brown sugar
¼ cup sugar
1 teaspoon vanilla
1/3 cup chopped, toasted walnuts + 3 tablespoons
1/3 cup fresh cranberries, halved or quartered + 3 tablespoons
- Preheat oven to 350 degrees F. Line cookie sheet with silicone mat or parchment paper
- Combine 3 T walnuts and 3 T cranberries in a small bowl; set aside for later.
- Mix together oats, flour, baking powder, baking soda, salt and cinnamon; set aside.
- Using hand mixer, beat butter and sugars until light and fluffy. Add egg and vanilla and blend well.
- Add dry ingredients to butter mixture and stir together. Add remaining 1/3 cup walnuts and 1/3 cup cranberries; mix well.
- Scoop dough by rounded tablespoons onto cookie sheet, spaced about 1 ½ to 2 inches apart. Using the reserved walnuts and cranberries, press a few gently on top of each dough ball.
- Bake for 12-15 minutes, or until golden brown. Cool cookies on sheet for about 5 minutes before carefully transferring to cooling rack.