Rootin’ Tootin’ Raspberries’ Chewy Cranberry Oatmeal Cookies

I stumbled upon this oatmeal cookie recipe quite by accident, but immediately became hooked.

The cranberries give a zest to an old-time favorite, while upping he nutritional value.  They contain nature’s most powerful antioxidant — proanthocyanidins Type A.  This compound has antioxidant and anti-adhesion properties which have been shown to help fight certain harmful bacterial.

With milk or without, eat just one of these and you’ll never think of cranberries as your go-to UTI treatment or a Thanksgiving side dish again.



  • 1 1/2 cups of all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 2 1/2 cups old-fashioned oats
  • 1 cup unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon honey
  • 2 teaspoons pure vanilla extract
  • 1 1/3 cups dried cranberries
  • 1 cup chopped walnuts

– Preheat oven to 375 degrees and cover cookie sheets with parchment paper.

– Mix the flour, baking soda, salt & cinnamon & then stir in the oats.

– In a separate bowl, beat the butter & both sugars until light & fluffy.  Beat in the eggs & then scrape down the sides of the bowl; add the honey & vanilla & beat again.  Add the flour mixture slowly, until well combined.  Stir in the cranberries & walnuts.

– Drop the dough in heaping tablespoons about 2 inches apart onto the cookie sheets.

– Bake until the centers of the cookies and soft & no longer look wet, about 9-11 minutes.

– Let cook on the sheets for 5 minutes & then transfer to wire racks to cool completely.

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