Whole-wheat oat cookies with cranberries — crunchy and delicious. How I love making homemade cookies! When the day isn’t going the right way or I simply want to make something special I shut myself in my kitchen and among eggs, sugar and flour the sun begins to shine again. Is there anything more comforting than the scent of freshly baked cookies filling the house? Today I made simple but delicious Oat and Cranberry Cookies. I confess it was the first time I bought dried cranberries and they truly surprised me. They look like raisins but just soften them in hot water to make them tender and delicious. And if you like baking cookies don’t miss the recipe for Whole-Wheat Cookies and Buckwheat & Chocolate Cookies. These cookies are the essence of a wholesome but indulgent breakfast. They are rustic, crunchy on the outside and slightly softer inside thanks to the cranberries. They are perfect for dunking or for taking in your bag as an energy snack. And, most importantly, they are really simple to make. Oats are a wonderful grain: they give slow-release energy (perfect so you won’t be hungry after an hour!) and are rich in fiber which is good for our intestines. A cookie like this is a true wellness treat. They have the added value of less-refined flour, the crunchy texture of rolled oats and that sweet-tart note of cranberries that bursts in your mouth. They are easy, quick and, above all, made with simple ingredients that make us feel good. Let’s hurry to the kitchen and make Oat & Cranberry Cookies together!
DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 18 Minutes
- Portions: 24 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Energy 187.26 (Kcal)
- Carbohydrates 25.15 (g) of which sugars 10.15 (g)
- Proteins 3.88 (g)
- Fat 8.54 (g) of which saturated 4.16 (g)of which unsaturated 2.67 (g)
- Fibers 2.54 (g)
- Sodium 101.27 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Oat & Walnut Cookies
- 1 egg
- 150 g whole wheat flour (about 1 1/4 cups)
- 120 g rolled oats (about 1 1/3 cups)
- 80 g packed brown sugar (about 1/3 cup)
- 1 egg
- 80 g butter, softened (about 6 tbsp / 3/4 stick)
- 30 g walnut kernels, chopped (about 1 oz / 1/4 cup)
- 40 g dried cranberries (about 1/3 cup)
- 3 g baking powder (about 3/4 tsp)
- 1/2 zest of orange (from 1/2 untreated orange)
- 1 pinch salt
How to make Oat & Cranberry Cookies
You can prepare the dough by hand or with the help of a stand mixer. Cream the softened butter cut into small cubes with the brown sugar and one egg. Add, little by little, the whole wheat flour, the rolled oats and the baking powder.
Mix and continue with the grated zest of half an untreated orange, a pinch of salt, the chopped walnut kernels and the dried cranberries. Mix well to combine all the ingredients.
Scoop small walnut-sized portions of dough (about 30 g each — roughly 1 oz or about 2 tablespoons) and roll them into balls with your hands. Flatten them slightly on a baking sheet lined with parchment paper. They don’t rise a lot, so you can place them fairly close together.
Bake the cookies in a preheated conventional oven at 356°F for about 16–18 minutes. They will look soft as soon as they come out of the oven — that’s normal! Let them cool completely on the baking sheet or on a rack: they will become crisp and crumbly once cold.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
If you prefer a less “textured” cookie, you can blend half of the rolled oats in a food processor until they become a coarse flour.
Never forget that pinch of salt! It enhances the cranberries’ sweetness and the nutty flavor of the whole wheat flour.
The cookies keep very well for 7–10 days in a tin or an airtight glass jar. They’re perfect also to give as gifts!
Don’t miss the recipe for Dark Chocolate Cookies
Your Questions
What can I use instead of the egg for a vegan version?
You can use a ripe mashed banana (about 60 g — roughly 2 oz or about 1/4 cup) or a tablespoon of ground flaxseed mixed with 3 tablespoons of water, left to rest for 10 minutes. The cookie will be a bit softer, but tasty.
Can I use fresh cranberries?
For this recipe dried cranberries are better. Fresh ones release a lot of moisture during baking and you risk getting a “soft” cookie instead of a crunchy one. If you use fresh cranberries, consume the cookies within 2 days.
Can I replace the butter with oil?
Yes — use 1/3 cup (about 80 ml) of light olive oil or neutral vegetable oil.
I don’t have cranberries, what can I use?
You can use raisins, chopped dried apricots, goji berries or, for a more indulgent version, dark chocolate chips. The important thing is to keep the same weight.
Can I replace the walnuts with other nuts?
Yes, hazelnuts or almonds work well (about 50 grams — roughly 1 3/4 oz or about 1/3 cup).
