Chewy Oatmeal Cranberry Cookies With Walnuts

These hearty oatmeal cranberry cookies offer an interesting holiday twist by using craisins while still an enjoyable sweet breakfast treat throughout the year!

Ingredients

1 cup Butter softened, (227 grams)
1 cup Creamy Peanut Butter (258 grams)
1 cup Sugar (200 grams)
1 cup Brown sugar packed (220 grams)
2 Large eggs room temperature
1 cup All-purpose flour (125 grams)
1 teaspoon Baking soda
½ teaspoon Baking powder
1 cup Semi-sweet chocolate chips (170 grams)
1 cup Oatmeal quick-cooking or regular (51-¼ grams)
1 cup Sweetened shredded coconut (93 grams)
1 cup Chopped walnuts (117 grams)
1 cup Dried cranberries Craisins (160 grams)

Instructions

Preheat oven to 350℉.
In a large bowl cream butter, peanut butter, and sugars until blended. Beat in eggs.
In another bowl, whisk flour, baking soda, and baking powder; gradually beat into the creamed mixture.
Stir in chocolate chips, oats, coconut, walnuts, and craisins.
Drop dough by tablespoonfuls or a cookies scoop, 3-inches apart onto a greased baking sheets.
Bake until golden brown, 12-15 minutes. Cool on pans 5 minutes.
Remove to wire racks to cool completely.

Notes

You may substitute:

raisins for the sweetened dry cranberries (Craisins).
pecans for the walnuts.

Nutrition