Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon molasses
Add-Ins
- 1 teaspoon baking soda
- 3 cups old-fashioned oats
- 1 cup dried cranberries (craisins)
- ½ cup walnuts, chopped
Instructions
- Prepare the Dry IngredientsIn a medium mixing bowl, whisk together the flour, cinnamon, and salt. This ensures the spices are evenly distributed throughout the dough. Set aside.
- Cream the Butter and SugarsUsing a stand mixer, beat the butter, brown sugar, baking soda, and granulated sugar on medium speed for 6–8 minutes. This step is critical; it aerates the mixture, resulting in light, chewy cookies.
- Incorporate the Wet IngredientsAdd the eggs one at a time, beating on high speed for about a minute after each addition. Scrape down the sides of the bowl to ensure even mixing. Stir in the vanilla extract and molasses, which add depth and complexity to the flavor profile.
- Combine Dry and Wet IngredientsGradually add the dry ingredients to the wet mixture. Mix on low speed until just combined to avoid overworking the dough.
- Fold in the Add-InsStir in the oats, cranberries, and walnuts. The dough will be thick and sticky, which is perfect for creating the signature texture of these cookies.
- Chill the DoughRefrigerate the dough for 30 minutes or freeze it for 15 minutes. Chilling prevents the cookies from spreading too much during baking and helps them retain their chewy texture.
- Shape the CookiesPreheat your oven to 350°F and line two baking sheets with parchment paper. Roll the dough into 2-tablespoon-sized balls and place them 2 inches apart on the baking sheets. Lightly press each ball with your palm or a flat object.
- Bake to PerfectionBake the cookies for 12–14 minutes, or until the edges are lightly browned but the centers remain soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack.
Notes
- Chill the Dough
Chilling is essential for maintaining the cookie’s shape and achieving that soft, chewy texture. - Measure Flour Correctly
Spoon flour into your measuring cup and level it off with a knife. Avoid packing the flour, which can make your cookies dry. - Cream the Butter and Sugar Thoroughly
Don’t rush this step! Properly creamed butter and sugar ensure your cookies are light and airy.a
- Prep Time: 10 minutes
- Cook Time: 12 minutes