Serving: Enjoy warm with a glass of milk, tea, or coffee.
Storage: Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.
Make Ahead: Dough can be refrigerated for up to 48 hours before baking.
Variations
White Chocolate Cranberry Cookies: Add ½ cup white chocolate chips for extra sweetness.
Orange Zest Twist: Substitute lemon zest with orange zest for a different citrus flavor.
Nut-Free Version: Skip walnuts or replace with sunflower seeds or pumpkin seeds.
Gluten-Free Option: Use certified gluten-free oats and a gluten-free flour blend.
FAQ
1. Can I use fresh cranberries instead of dried?
Yes, but chop them and pat dry to avoid excess moisture. You may want to slightly increase the sugar to balance tartness.
2. How do I keep my cookies chewy?
Don’t overbake—remove them when the centers still look soft; they’ll set as they cool.
3. Can I toast the walnuts before baking?
Absolutely! Toasting enhances their flavor and adds extra crunch.
4. Can I freeze the cookie dough?
Yes, scoop into balls, freeze on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 minutes to the bake time.
