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These should be larger than usual cookies. They are just simply delicious!

Preparation Time: 30 minutes    Serving Size: 2 dozen 2 inch cookies

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon table salt
  • 1/4 teaspoon ground fresh nutmeg
  • 1 1/4 cups (20 tablespoons) unsalted butter, room temperature
  • 1/2 cup firmly packed light brown sugar
  • 1/4 cup white sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3 cups old fashioned oats
  • 3/4 cup dried cranberries
  • 1/2 cup walnuts, toasted and chopped

Heat oven to 375°. Sift flour into a medium bowl. Stir in baking soda, cinnamon, salt and nutmeg. Cream butter and both sugars on medium speed in a stand mixer until light and fluffy, about 5 minutes. Mix in egg and vanilla. On low speed, stir in the flour mixture until just mixed. Remove bowl from the stand mixer and stir in oats, cranberries and nuts with a wooden spoon.

Lightly form heaping tablespoons of the cookie dough into balls and place 2 inches apart onto an ungreased baking sheet lined with parchment paper; press down on the center slightly. Bake 9 minutes. Cool for 1 minute on the baking sheet; remove to wire rack to cool.

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