Cranberry Maple + Walnut Oatmeal Cookies


 Prep Time : 15 + 10 Minutes | Cook Time : 15 Minutes | Total Time : 3 hours | Difficulty : Easy

Hello my lovelies! Every now and then we better have a simple cookie recipe. Melt and mix. Chill and bake. Done. I made sure they were chock full of oats, dried fruits and nuts though. Delicious and conscience-saving. There’s a bit of waiting while the dough chills. But otherwise they come together in a flash. Which is good when you’re a bit under the weather and need a pick-me-up. My body is fighting off something and I’ve been a zombie this week. And zombies need cookies. That thing about brains is a cover up. You’re just standing between them and the cookies…

In a big bowl, mix together the flour, oats, sugars, baking powder, salt, cranberries and walnuts. I just break walnuts up with my fingers rather than chopping them. It keeps the pieces big and identifiable.

Melt the butter together with the maple syrup. Add to the dry ingredients.

Mix through. It will be crumbly and not quite right. I find it’s easiest to do this with my hands.

Beat the egg whites and vanilla in a cup with a fork for about 30 seconds. This breaks up the egg white so it will mix in evenly. Add to the big old bowl. Mix thoroughly until everything is well combined.

The dough will be very sticky right now. After we chill it the oats will have soaked up a lot of the moisture and it will be perfect. And the oats will be nice and soft. Pop it in the fridge for 2 hours.

Heat the oven to 180C (350F). Scoop cookies onto sheets lined with baking paper. Leave a little bit of space for spreading. They will puff up but not spread far. I used the OXO Good Grips medium scoop which is about 1 and 1/2 tablespoons. Flatten gently with a fork.

Bake the cookies for 15 minutes, rotating the trays halfway through. The cookies should be starting to brown at the edges.

Let the cookies set up on the sheets for a few minutes before transferring to a wire rack to cool completely.

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Cranberry, Maple + Walnut Oatmeal Cookies


Prep Time : 15 + 10 mins | Cook Time : 15 mins | Total Time : 3 hours | Difficulty : Easy | Makes : 30 cookies

Soft, chewy, oaty cookies packed with cranberries and walnuts.

Ingredients:

  • 1 cup (140 grams) all purpose flour
  • 2 cups (200 grams) porridge oats
  • 1/2 cup (100 grams) white sugar
  • 1/2 cup (100 grams) packed brown sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2/3 cup (85 grams) dried cranberries
  • 2/3 cup (75 grams) roughly chopped walnuts
  • 8 tablespoons (115 grams) unsalted butter, melted
  • 2 tablespoons pure maple syrup
  • 2 large egg whites
  • 1 teaspoon vanilla extract

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • Bowls and spoons
  • Cookie sheets lined with baking paper

Directions:

In a big bowl, mix together the flour, oats, sugars, baking powder, salt, cranberries and walnuts. I just break walnuts up with my fingers rather than chopping them. It keeps the pieces big and identifiable.

Melt the butter together with the maple syrup. Add to the dry ingredients.

Mix through. It will be crumbly and not quite right. I find it’s easiest to do this with my hands.

Beat the egg whites and vanilla in a cup with a fork for about 30 seconds. This breaks up the egg white so it will mix in evenly. Add to the big old bowl. Mix thoroughly until everything is well combined.

The dough will be very sticky right now. After we chill it the oats will have soaked up a lot of the moisture and it will be perfect. And the oats will be nice and soft. Pop it in the fridge for 2 hours.

Heat the oven to 180C (350F). Scoop cookies onto sheets lined with baking paper. Leave a little bit of space for spreading. They will puff up but not spread far. I used the OXO Good Grips medium scoop which is about 1 and 1/2 tablespoons. Flatten gently with a fork.

Bake the cookies for 15 minutes, rotating the trays halfway through. The cookies should be starting to brown at the edges.

Let the cookies set up on the sheets for a few minutes before transferring to a wire rack to cool completely.

Cook’s Notes:

  • Chilling this dough is important. The cookies will spread too much if baked straight away. Chilling time lets the oats and flour absorb liquid and soften as well.
  • If you don’t like walnuts, try chopped pecans or almonds in their place
  • add a little chopped crystallised ginger for an extra kick
  • A few white or dark chocolate chips wouldn’t go astray if you like that sort of thing

 – These cookies will keep well in an airtight container at room temperature for 3 to 4 days – 

© 2017 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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