Walnut-Oatmeal Cookies with Cranberries
3 cups Walnuts 1 cup (2 sticks) unsalted butter 1 cup packed brown sugar 1/3 cup granulated sugar 2 eggs 1 tablespoon vanilla extract 1 1/2 cups flour 1 teaspoon baking soda 2 teaspoons ground cinnamon 1/4 teaspoon ground nutmeg 1/2 teaspoon salt 3 cups old-fashioned oats 1 cup dried cranberries
Preheat oven to 350°. To toast walnuts, spread evenly on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 7 to 10 minutes. Coarsely chop and set aside. In a large bowl cream butter and sugars until light and fluffy. Add eggs and vanilla; beat well. In a separate bowl combine flour, baking soda, cinnamon, nutmeg, salt, and oats; add to sugar mixture and stir well to combine. Stir in dried cranberries and toasted walnuts. Drop cookie dough by tablespoonfuls onto a parchment-lined cookie sheet. Bake at 350° for 12 to 15 minutes. Cool on a wire rack. Makes about 36 cookies |