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    Home » Blog » Whole Food Recipes » Best Desserts » Simple Cookies

    June 27, 2013 | By Jami

    Whole Grain Oatmeal Cookies with Cranberries & Walnuts

    Jump to Recipe

    Easy, sugar-topped whole grain oatmeal cookies - with or without cranberries, nuts, or chocolate chips - are both crisp and chewy- a perfect combination! For more great recipes, check out the Simple Cookie Recipes page.

    Whole grain crispy oatmeal cookies with cranberries and walnuts

    I hope you're looking for a good oatmeal cookie - one with a crisp bite outside and a chewy inside - because do I have one for you. I know there are a lot of oatmeal cookie recipes out there - and I've tried a few - but I always come back to this favorite that I've made since high school (a long time, trust me!). Why? Because like my other cookie favs, whole grain chocolate chip cookies, they turn out great every time!

    I've adapted them over the years to use all whole wheat and brown sugar and they still turn out so good you have to be careful and eat only one (or give them away or freeze them quickly - one of my tricks for eating in moderation).

    My favorite version of this cookie is made with dried cranberries and walnuts as additions. Since Brian always thinks he’s been cheated if there aren’t chocolate chips in a cookie, I do make them with chocolate chips occasionally - but mostly they're cranberry and walnut whole grain oatmeal cookies - because the baker usually gets her way, right?

    If you like raisins and pecans or no nuts or only nuts, go for it! The basic recipe is perfect no matter what additions you use.

    Whole Grain Oatmeal Cookies

    Oatmeal Cookies

    I think one of the reasons these cookies consistently turn out great is because there are three things that I always do to make sure that they come out with that wonderful combination of crunchy top and chewy center:

    Oatmeal cookie dough-scoop

    1. Always use a cookie scoop.

    I actually use a scoop with all the cookies I make – I love how easy this makes dropping the dough onto the baking sheet and how it helps the cookies to have a uniform shape.

    Oatmeal Cookie-sugar-tops

    2. Coat the tops of the cookies with sugar.

    In the last few years I’ve started coating them with raw sugar and, oh my, does it elevate these cookies to a higher level.

    Whole Grain Oatmeal Cookies

    3. Don't overcook them.

    They crisp up as they cool and it’s important to take them out of the oven when they still look a bit undone on top in order to achieve a center that stays soft.

    Whole grain oatmeal cookies close

    It’s definitely the contrast between the crisp outside and soft inside that makes these so hard to resist. Go ahead, see for yourself.

    Whole grain oatmeal cookies close
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    Whole Grain Oatmeal Cookies with Cranberries & Walnuts

    Easy, sugar-topped whole grain oatmeal cookies - with or without cranberries, nuts, or chocolate chips - are both crisp and chewy- a perfect combination!
    Prep Time10 mins
    Cook Time8 mins
    Total Time18 mins
    Course: Dessert
    Cuisine: Amercian
    Yield: 30
    Author: Jami Boys

    Ingredients

    • 1/2 cup butter softened
    • 1 cup brown sugar
    • 1 egg
    • 1/2 teaspoon vanilla
    • 1-1/4 cup whole wheat pastry flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 3/4 cup rolled oats
    • 1/2 cup chopped nuts optional
    • 1/2 cup choice of add-ins: dried cranberries chocolate chips, or raisins (optional)
    • About 2 Tablespoons raw or regular sugar

    Instructions

    • Heat oven to 375 degrees. Prepare 2 baking sheets with silicone liners or parchment (alternately, grease lightly).
    • In a large mixing bowl, cream the butter and sugar together. Add egg and vanilla and beat until smooth.
    • Combine flour, baking powder, soda, salt and oats together and add to the creamed ingredients, mixing well. Stir in any optional ingredients.
    • Place 2 tablespoons of sugar into a small, shallow bowl. Use a 1-1/2″ cookie scoop (about a tablespoon) to form dough into balls and dip tops in sugar before placing on prepared baking sheets.
    • Bake for 8 to 8-1/2 minutes - do not overbake.
    • Cool on baking sheet for 5 minutes before removing to a rack to cool completely.

    Notes

    Make Ahead: these cookies freeze great, either as dough or fully cooked.

    Nutrition

    Serving: 1g | Calories: 87.4kcal | Carbohydrates: 11.27g | Protein: 0.92g | Fat: 4.66g | Saturated Fat: 2.14g | Cholesterol: 13.59mg | Sodium: 59.96mg | Potassium: 38.07mg | Fiber: 0.56g | Sugar: 8.52g | Vitamin A: 102.47IU | Calcium: 14.01mg | Iron: 0.27mg
    Did you make this recipe?Mention @anoregoncottage or tag #anoregoncottage!

    Other Cookies You May Like:

    Soft And Chewy Whole Grain Peanut Butter Cookies inside

    Soft And Chewy Whole Grain Peanut Butter Cookies

     

    Moist and chewy mocha chip cookies

    Chewy Mocha Chip Cookies

     

    Soft chewy whole grain chocolate chip cookies

    Soft Chewy Whole Grain Chocolate Chip Cookies

     

     

     

     

    About Jami

    Since 2009 Jami Boys has been helping readers live a simple homemade life through whole food recipes, doable gardening, and easy DIY projects on An Oregon Cottage. From baking bread, to creating a floor from paper, to growing and preserving food, Jami shares the easiest ways to get things done. She's been featured in Cottages and Bungalows, Old House Journal, and First for Women magazines as well as numerous sites like Good Housekeeping, Huffington Post, and Apartment Therapy.

    Reader Interactions

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      Recipe Rating




    1. Sue says

      September 13, 2013 at 12:22 pm

      Thank you so much for sharing! My picky eaters are loving so many of your recipes.

      Reply
      • Jami says

        September 13, 2013 at 1:55 pm

        So happy to hear that, Sue!

        Reply
    2. Carol says

      August 19, 2013 at 7:03 pm

      This is the best oatmeal cookie ever! I used what was on hand, so mine had pecans instead of walnuts. I followed the rest of the recipie as written. Even the results were on point---YUM. I might have to replace my chocalate chip cookie recipie with this one!

      Reply
      • Jami says

        August 19, 2013 at 9:06 pm

        Yeah - we think so, too! It is good with any nut or anything, really. Adding white chocolate with cranberries is another of my favorite combos. 🙂

        Reply
    3. Crystal says

      June 30, 2013 at 8:19 pm

      Yummy!! Can't wait to make these, but I'll have to wait til fall. It was 111 degrees here in Texas today. So, I don't use my oven in the summer unless absolutely necessary. I will definitely be making these!! Thanks for the recipe!!

      Reply
    4. Suzanne says

      June 27, 2013 at 4:56 pm

      I have been on the hunt for a good oatmeal cookie recipe. I have pinned this and intend to give it a try. Sounds amazing!
      Thanks for sharing,
      Suzanne
      Pieced Pastimes

      Reply
    5. angi says

      June 27, 2013 at 2:03 pm

      oh, my.... today I've made a quadrupal batch of waffles, pancake mix and biscuit mix for the freezer, banana muffins, zucchini muffins, chewy granola bars and processed tomatoes for the dehydrator. I sit down for just a minute to enjoy a muffin and cup of tea before cleaning the kitchen and I see this. I guess I need to make one more thing before cleaning up....

      Reply
      • Jami says

        June 27, 2013 at 3:35 pm

        Whoa, Angi, you're making me feel like a sluggard! 🙂

        Reply
        • angi says

          June 27, 2013 at 6:23 pm

          Since everything but the butter was already on the counter I made these for dessert tonight. They are amazing. Oatmeal cookies are usually either very hard or very cakey, I really don't like either. My kids are in the kitchen right now counting the cookies and dividing them up so that they each know how many is "theirs".

          No need to feel like a sluggard, we have a crazy family life right now and I need some easy freezer food and snacks. I have one teenage son who leaves at 7am for work. One who works until midnight and is hungry when he gets home . And a huband and third teenage son who are going to a conference and staying in a hotel for week. I really wanted to make some healthy snacks for them to take with them. This kind of cooking is not what I normally do each week. 🙂

          Reply
          • Jami says

            June 27, 2013 at 8:34 pm

            Thanks for making me feel better, ha! 🙂

            Reply
    6. Charlotte Moore says

      June 27, 2013 at 11:19 am

      Now this is my kind of cookie. I hated making cookies until I started using a cookie scoop. No way I am going to drop them by a spoonful anymore. I grind my own wheat and use sucanat too. I will be making these. I might even add a mixture of dried fruit. I do not care for chocolate chips but my husband does. I can take some of the cookie dough and add chocolate to his.

      Thanks!!

      Reply
      • Jami says

        June 27, 2013 at 3:36 pm

        Why have I not thought of splitting the dough in half and making us both happy instead of either/or - you're genius! 😉

        Reply
        • Charlotte Moore says

          June 27, 2013 at 6:18 pm

          I do this alot. I may have 3-4 kinds from one dough. I think I might try a little orange zest withe the cranberry too. Yum!!!

          Reply

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    Hi, I'm Jami and I'm so glad you're here! My desire is to help you live a simple homemade life through delicious whole food recipes, easy organic gardening and preserving your harvest.

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