Cranberry and Nut Cookies Recipe

These cookies have a little bit of everything: sweet berries, crunchy nuts and oats, a hint of cinnamon, and a chewy texture you’re sure to love!

From "Sweetness"
November 2016

  • Cookies like these have just enough nutritious ingredients to help balance the sugar and sweetness.
    Photo by Lucy Schaeffer
  • “Sweetness: Southern Recipes to Celebrate the Warmth, the Love, and the Blessings of a Full Life” by Christy Jordan.
    Cover courtesy Workman Publishing

Yield: 2 dozen cookies

The definition of “sweetness” goes beyond the taste of food; it also includes fond memories in the kitchen, living with joyfully open arms, and creating things steeped in tradition. Christy Jordan’s cookbook, Sweetness (Workman Publishing, 2016), brings all of these ideals together in one place. Already a hugely popular blogger, Jordan has compiled 197 of those favorite and most-searched-for Southern recipes: the sweet ones.

Chewy Cranberry Zingers

Folks often ask me what my favorite recipe is, but I’ve never been able to call out just one that I love more than all of the others. Well, now that I’m publishing this cookie recipe, that is about to change. This is my personal all-time favorite cookie. Filled with oats and sliced almonds for even more chew, studded with bright spots of cranberry, and spiced with just a hint of a gingery zing — yes, this cookie is everything for me.


• 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


1. Preheat the oven to 350 degrees F. Lightly coat two baking sheets with cooking spray and set aside.

2. 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.

3. Add the oats, cranberries, vanilla, and nuts and beat at medium speed until combined into a stiff dough.

4. 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.

5. 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. 

More from Sweetness:

Sweet Potato Crème Brûlée Recipe
Easy, Homemade King Cake Recipe

Reprinted with permission from Sweetness: Southern Recipes to Celebrate the Warmth, the Love, and the Blessings of a Full Life by Christy Jordan, published by Workman Publishing, 2016.

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