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Even if you do not like oatmeal cookies or dried cranberries do try these. I have had so many people say they are the best cookies and they don't like oatmeal cookies or cranberries. Just don't over bake. These came from Fine Cooking a couple of years ago in a special of their favorite cookies. I think the honey gives them a great taste.


  • 11/2 cups) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1/2 teaspoon ground cinnamon
  • 2 1/2 cups old-fashioned oats
  • 8 ounces (1 cup) unsalted butter, slightly softened (about 20 minutes)
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon honey
  • 2 teaspoons pure vanilla extract
  • 6 ounces (1 1/3 cups) dried cranberries
  • 5 ounces (about 1 cup) chopped walnuts (I use Pecans)


  • Heat the oven to 350°F.
  • Lightly grease your cookie sheets or cover them with parchment.
  • In a medium bowl, mix the flour, baking soda, salt, and cinnamon; stir in the oats.
  • With an electric mixer, beat the butter and both sugars until light and fluffy.
  • Beat in the eggs, one at a time, and then scrape down the sides of the bowl; add the honey and vanilla and beat until blended.
  • Add the flour mixture in two additions, beating until well combined.
  • Stir in the cranberries and walnuts.
  • Drop the dough by the heaping tablespoonful about 2 inches apart onto the cookie sheets. Bake until the centers of the cookies are soft and no longer look wet, 9 to 11 minutes.
  • Let cool on the sheets for 5 minutes; transfer to a wire rack to cool completely.
  • Yields about forty-four 3-inch cookies.

Categories: Cookies  Dessert 
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