Power-packed snack: Oatmeal Cranberry Cashew Cookies

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February 24, 2026 | 2:49pm

MANILA, Philippines — A lot of us grew up eating oatmeal cookies, which are healthier than other cookies that are only delicious but lack substance that nourish the body. This is why oatmeal cookies continue to be popular despite the emergence of trending new cookie flavors. They are such a strong force that they have not only remained a top favorite but have also evolved into different variants through the years.

This Cranberry Cashew Oatmeal Cookies variant developed by Chef Heart Cadiente for The Maya Kitchen should in time become a big favorite among kids and adults alike. Deliciously chewy and bursting with flavor, they are incredibly healthy, too, with the addition of cranberries and cashew nuts.

Cranberries, like other berries, are nutrient-dense and packed with vitamins and antioxidants. They support heart health, boost immunity, promote oral and gut health, has anti-aging properties, and prevent urinary tract infections.

Like other nuts, cashews are also nutrient-dense and packed with protein, magnesium, heart-healthy monounsaturated fats, manganese, selenium, zinc, iron, and antioxidants. They do not just support heart health and boost immunity but also also regulate blood sugar, strengthen bones, and improve brain function.

So, add cranberries and cashew nuts to oatmeal (which reduces the risk of heart disease, stabilizes blood sugar, and aids in weight management, among others), and we’ve got a power-packed snack in these Cranberry Cashew Oatmeal Cookies. 

Cranberry Cashew Oatmeal Cookies

Ingredients:

1/2 cup unsalted butter, softened

1/3 cup white sugar

1/2 cup dark brown sugar, packed

1 egg

1 tsp. vanilla extract

1 cup Maya All Purpose Flour

1 tbsp. Maya Cornstarch

1/2 tsp. baking soda

1/4 tsp. salt

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1 1/2 cups oats (1/2 cup quick cooking oats and 1 cup rolled oats)

1/2 cup dried cranberries, chopped

1/2 cup cashew nuts, roasted and chopped

Procedure:

1. Preheat oven to 375°F / 180°C. Line baking sheets with baking paper.

2. In a large bowl, cream together unsalted butter, white sugar, and dark brown sugar until light and fluffy.

3. Beat in egg and vanilla extract until fully incorporated.

4. Sift in all-purpose flour, cornstarch, baking soda, salt, cinnamon, and nutmeg. Mix until just combined.

5. Fold in oats, chopped dried cranberries, and chopped roasted cashews until evenly distributed.

6. Scoop dough onto prepared baking sheets, leaving about 2 inches of space between cookies.

7. Bake in preheated oven for 10 to 12 minutes or until edges are golden brown and centers are soft.

8. Allow cookies to cool on baking sheet for a few minutes before tasting them.

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