Black Walnut, Cranberry and White Chocolate Cookies

Kitchen Tested
  • Yield 2 dozens

Delicious hot out of the oven and even better the next day, black walnuts work their magic.

Black Walnut, Cranberry, and White Chocolate Cookies
Mark Boughton Photography / styling by Teresa Blackburn


3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups old-fashioned oats
1/2 cup white chocolate chips
1/2 cup dried, sweetened cranberries
1/2 cup black walnuts, roughly chopped


  1. Preheat oven to 350F.
  2. Whisk together flour, baking soda and salt.
  3. Combine butter and sugars and beat with an electric mixer until creamy. Add egg and vanilla; beat well. Add flour mixture; mix well. Add oats, chocolate chips, cranberries and black walnuts; stir well.
  4. Drop dough by rounded spoonfuls onto ungreased baking sheets.
  5. Bake about 9 minutes, until just golden brown. Let cool 1 minute on baking sheets; remove to wire rack. Let cool completely. Makes about 2 dozen.



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