Ingredients
1 cup (2 sticks) unsalted butter, softened
¾ cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 ½ teaspoons vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon (optional but recommended)
1 cup dried cranberries
1 cup chopped walnuts (toasted)
Instructions
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
Add eggs one at a time, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Fold in the cranberries and toasted walnuts evenly.
Use a cookie scoop or spoon to drop dough onto the prepared baking sheets, spacing them 2 inches apart.
Optional: Sprinkle a tiny pinch of flaky sea salt on top of each dough ball for contrast.
Bake for 10–12 minutes, or until edges are lightly golden and centers look slightly underdone.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Toast walnuts in a dry skillet or oven at 350°F for 5–7 minutes for deeper flavor.
These cookies freeze well both before and after baking.
You can substitute half the flour for oats if you want an oatmeal variation.
Add white chocolate chips or orange zest for a fun twist.
Store in an airtight container for up to 5 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 210 kcal
- Sugar: 15g
- Sodium: 105g
- Fat: 2g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg