Ingredients:
• 2 eggs
• 3 cups – Walnuts
• 1 cup – unsalted Butter
• 1 cup – packed Brown sugar
• 1/3 cup – granulated Sugar
• 1 tbsp – vanilla extract
• 1 1/2 cups – flour
• 1 tsp – baking soda
• 2 tsp – ground Cinnamon
• 1/4 tsp – ground Nutmeg
• 3 cups – Quaker Oats
• 1 cup – dried Cranberries
Method:
- Preheat oven to 350 C.
- To toast walnuts, spread evenly on a baking sheet or in a shallow pan.
- Bake, stirring once or twice, until lightly browned and fragrant, 7 to 10 minutes.
- Coarsely chop and set aside.
- In a large bowl cream butter and sugars until light and fluffy.
- Add eggs and vanilla; beat well.
- In a separate bowl combine flour, baking soda, cinnamon, nutmeg, salt, and oats; add to sugar mixture and stir well to combine.
- Stir in dried cranberries and toasted walnuts.
- Drop cookie dough by tablespoonful’s onto a parchment-lined cookie sheet.
- Bake at 350 C for 12 to 15 minutes.
- Cool on a wire rack.