A New England take on the traditional oatmeal raisin cookie.
1 cup (130 g) chopped walnuts
1 1/2 cups (188 g) all purpose flour
1 tsp (4 g) baking soda
1 tsp (4 g) cinnamon
1/2 tsp (3 g) salt
1/2 cup (114 g) butter, softened
3/4 cup (146 g) brown sugar
1/2 cup (100 g) granulated sugar
2 large eggs
2 tsp (10 ml) vanilla extract
1 cup (130 g) dried cranberries
2 1/2 cups old-fashioned oats (225 g) (Whole oats or rolled oats. Not quick-cook or, heaven forbid, instant)
Preheat the oven to 350F (190C) and line cookie sheets with parchment paper.
Toast the walnuts by placing them in a dry frying pan (cast iron is best) and putting them on a low flame. They should be able to fit in one layer in the pan. Stir constantly while they toast. About 5 minutes or until you start to smell the nutty aroma. Don’t let them burn! Set them aside.
In a bowl, combine the flour, baking soda, cinnamon and salt. Set the bowl aside.
Using a stand mixer (or a hand mixer) cream the butter and brown and white sugars together on medium speed.
Add the eggs and the vanilla and beat until well incorporated.
Add the dry ingredients, both the flour mixture and the oats, in heaping spoonfuls and mix on low speed until the batter has an even texture.
With the mixer on the lowest setting, add the cranberries and walnuts. Mix until combined.
Scoop rounded tablespoons of dough onto the parchment-paper-lined cookie sheets.
Bake for 8 to 10 minutes until the cookies are light golden brown. Cool them on the cookie sheets for a minute and then transfer to a wire rack.
You can start eating them once they are on the wire rack and if you have any left by the time they are completely cooled, store them in an airtight container.
Options and Extras:
Any dried fruit would work in these, even raisins.
You don’t have to toast the walnuts beforehand, but they have a richer flavor if you do.