- Cooking Time:
- Preparation Time:
- 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.
NotesEven 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.
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