Cranberry-Walnut Buttery Oatmeal Cookies

Oatmeal cookies were never a big thing in my younger years, probably because my mom loved her chocolate chip cookies.

So when my husband asked me to make some oatmeal cookies, I didn’t have a go-to recipe.

My instinct was to look at the oatmeal container.  I mean, the oatmeal company should have a good recipe, right?

I was wrong. The cookies were too dense and didn’t have the crispy edges that I love. My husband agreed that they tasted bland.

Through trial and error with different ingredient proportions, I came up with this recipe.

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These oatmeal cookies are buttery and delicious, with a soft-in-the-middle texture but crispy edges.

Speaking of butter, I like Irish butter (a butter that is at least 82% butter fat rather than added water) to make these cookies. It yields that great texture and favor.

The longer you bake them, the crispier they get. So, if you want a totally crisp cookie just bake them longer.

Also, cooling the baked cookies on a wire rack will help keep them crispy and cool them faster.

Are Oatmeal Cookies Healthier Than Other Cookies?

This isn’t an easy question to answer.

It depends upon the amounts of butter, sugar, flour in the recipes you are comparing. Generally, oatmeal cookies are a little bit healthier because oatmeal has lots of fiber and could fill you up faster than a traditional chocolate chip or sugar cookie.

To make this recipe healthier, try substituting some of the flour with almond flour, substitute or cut down on the sugars. I prefer cutting a bit of sugar rather than substituting to preserve the cookie texture.

Truthfully, we don’t think of cookies as health food so the healthiest option is just to be reasonable about how many you eat!