Cranberry and Nut Cookies Recipe

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2 dozen cookies SERVINGS


  • nonstick cooking spray, for coating the baking sheets
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup (1 stick) butter, at room temperature
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 large egg
  • 1/2 cup self-rising flour (make with ratio of 1 cup all-purpose flour, 1-1/2 teaspoons baking powder, and 1/2 teaspoon salt)
  • 1-1/2 cups old-fashioned oats
  • 1 cup dried cranberries
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped almonds, pecans, walnuts, or other nuts


  • Preheat the oven to 350 degrees F. Lightly coat two baking sheets with cooking spray and set aside.
  • Combine the sugars, butter, cinnamon, ginger, and egg in a large mixing bowl with an electric mixer at medium speed, about 2 minutes. Add the flour and mix thoroughly.
  • Add the oats, cranberries, vanilla, and nuts and beat at medium speed until combined into a stiff dough.
  • Form the dough into golf-ball-size balls using a cookie scoop or tablespoon and place them 2 inches apart on the prepared baking sheets.
  • Bake until lightly golden at the edges, 12 to 15 minutes. Allow to cool for a few minutes on the baking sheets, then transfer to a platter or wire rack to cool completely. Chewy Cranberry Zingers will keep, in an airtight container at room temperature, for up to 1 week. 
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