Rocks - Chunky Oatmeal Cookies with Walnuts and Cranberries



From the kitchen of One Perfect Bite...The only "rocks" that are better than these are diamonds. I know I confound people when I direct them to the sites of test kitchens operated by food manufacturers. Lots of us think that a recipe that appears on the back of a box is something that doesn't deserve a second glance. I suspect we forget the time, effort and repeated experiments that have led to its publication by the manufacturer. I found this recipe on the Diamond Nuts website and once I tried them they replaced what had been my favorite oatmeal cookie. My family loves them as well and they have become permanent residents in my cookie jar. We joke that they are never-stale cookies. They just don't last long enough for that to happen. I think you like them too. Here's the recipe for a new take on a favorite old-fashioned cookie.

Chunky Oatmeal Cookies with Walnuts and Cranberries...from the kitchen of One Perfect Bite courtesy of Diamond Nuts

Ingredients:
3 cups Diamond 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

Directions:
1) Preheat oven to 350 degrees. 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.
2) 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.
3) Drop cookie dough by tablespoonfuls onto a parchment-lined cookie sheet. Bake for 12 to 15 minutes. Cool on a wire rack. Yield: 36 cookies.

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