Chewy Oatmeal Cranberry Cookies Food

OATMEAL CRANBERRY COOKIES

Steps:

• In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In a small bowl, whisk together the vanilla, milk, and eggs. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars, and beat on medium speed until light and fluffy. Reduce speed to low, gradually add milk mixture, and beat well. Add the flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in the oats and cranberries. Place dough in the refrigerator until firm, at least 2 hours or overnight.
• Preheat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. Shape 2 tablespoons of dough into a ball; place on one of the prepared sheets. Repeat with the remaining dough, placing 3 inches apart. Press with the bottom of a glass to flatten dough into 2-inch-diameter rounds.
• Bake until golden but still soft in center, 16 to 18 minutes, rotating halfway through. Remove from oven; transfer with parchment to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.

CHEWY OATMEAL-CRANBERRY COOKIES

Steps:

• Whisk the flour, apple pie spice, baking powder, baking soda and salt in a medium bowl; set aside. Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats and cranberries with a wooden spoon. Cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 2-inch balls and arrange 2 inches apart on the prepared baking sheets; press with a spatula to flatten. Bake, switching the pans halfway through, until the cookies are golden but the centers are still soft, 15 to 20 minutes. Slide the cookies from the parchment onto racks to cool completely.
• Make the glaze: Whisk the confectioners' sugar and milk in a medium bowl. Drizzle on the cookies; let set 5 minutes.

CRANBERRY OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Blend butter and sugar until fluffy. Add eggs and vanilla and mix well. In a separate bowl sift flour, baking soda, and salt together. Stir into butter mixture. Stir in the oats. Fold in nuts and cranberries. Drop spoonfuls of cookie dough onto ungreased cookie sheets, spaced at least 2 inches apart. These cookies spread.
• Bake 8 to 10 minutes in the preheated oven, until the edges are crisp and the centers appear dry. Cool on wire racks and enjoy.

CHEWY CRANBERRY-OATMEAL COOKIES

Steps:

• Heat the oven to 350°F. Lightly grease your cookie sheets or cover them with parchment. In a medium bowl, mix the flour, baking soda, salt, and cinnamon; stir in the oats.With an electric mixer, beat the butter and both sugars until light and fluffy. Beat in the eggs, one at a time, and then scrape down the sides of the bowl; add the honey and vanilla and beat until blended. Add the flour mixture in two additions, beating until well combined. Stir in the cranberries and walnuts.
• Drop the dough by the heaping tablespoonful about 2 inches apart onto the cookie sheets. Bake until the centers of the cookies are soft and no longer look wet, 9 to 11 minutes. Let cool on the sheets for 5 minutes; transfer to a wire rack to cool completely.

CRANBERRY OATMEAL COOKIEES

Steps:

• Preheat oven to 350°.
• Combine all ingredients in large bowl and stir with wooden spoon until well mixed; set aside. Drop by rounded tablespoons on ungreased baking sheets, 2 inches apart.
• Bake 12 minutes or until edges are light golden. Let stand 1 minute on wire rack; remove from sheets and cool completely.

CRANBERRY OATMEAL COOKIES

Steps:

• Preheat oven to 365 degrees. In a large mixing bowl, cream butter, brown sugar, and sugar for 4 minutes or until light and fluffy. Scrape the sides of the bowl halfway through to ensure even mixing.
• Add eggs and vanilla and cream for 1 minute longer.
• Stir in flour, rolled oats, cornstarch, baking soda, and salt. Fold in dried cranberries.
• Drop onto a light-colored baking sheet. Bake for 9-11 minutes or until edges starts to turn a light golden color. Don't overbake.

OATMEAL CRANBERRY COOKIES

Steps:

• Preheat oven to 375 degrees F and line large baking sheet with unbleached parchment paper or silicone baking mat.
• In a large mixing bowl, beat the eggs for a few minutes with a whisk. You can also use a mixer.
• Add sugar and whisk vigorously for another 2 minutes. Add coconut oil, orange zest, vanilla extract, baking soda, cinnamon and salt; whisk until combined. Stir in oats and almond flour until combined. Then stir in cranberries and white chocolate chips.
• Using a cookie dough scoop, scoop dough, place on prepared baking sheet 1" apart (cookies do not spread much) and flatten with fingers into a cookie shape, about 1" thick. Bake for 13 minutes or until cookies start to turn golden brown.
• Remove from the oven, cool on the sheet for 15 minutes before transferring to a wire rack to cool off for another 30 minutes. Cooling prevents cookies from crumbling.

CHEWY CRANBERRY OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cover two cookie sheets with parchment paper.
• In medium bowl mix flour, baking soda, salt and cinnamon and stir in oats.
• Set aside.
• With an electric mixer, beat the butter and both sugars until light and fluffy.
• Beat in eggs one at a time.
• Add honey and vanilla and beat until blended.
• Add the flour mixture in two additions, beating until well combined.
• Stir in cranberries and chocolate chunks.
• Drop the dough by heaping tablespoons about 2 inches apart onto the cookie sheets.
• Bake until the centers of the cookies are soft, about 9 to 11 minutes.
• Let cool on the sheets for 5 minutes then transfer to wire rack to cool completely.

HEALTHY VEGAN OATMEAL CRANBERRY COOKIES

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
• In a large bowl, whisk together all of the dry ingredients.
• In a medium bowl, whisk together the wet ingredients.
• Pour the wet mixture over the dry mixture. Using a rubber spatula, stir and fold until well mixed. Fold in cranberries. Dough will be very sticky and wet.
• Using a small or medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet-spaced evenly apart. Using a fork, flatten cookies to desired thickness.
• Bake for 12-16 minutes. Mine took 14 minutes. Place baking sheet on a cooling rack, allowing cookies to firm up for about 10 minutes. Using a heatproof spatula, transfer cookies directly onto the cooling rack. Allow to cool for 1 hour. Storing instructions below. Enjoy!

CHEWY OATMEAL CRANBERRY COOKIES

Steps:

• 1. In a bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda.
• 2. In a small bowl, whisk together the eggs, milk and vanilla.
• 3. In the bowl of a mixer, using a paddle attachment, combine the room temperature butter with the sugars. Beat on medium speed until mixture is light and fluffy.
• 4. Set the mixer to low speed, and gradually add egg mixture to the sugar mixture- beat well.
• 5. Add flour mixture- beat just until combined.
• 6. Remove bowl. Stir in the oats and cranberries.
• 7. Cover and put dough in the refrigerator until firm, at least 2-3 hours. (Can be left longer.).
• 8. Preheat oven to 350 degrees. Line a few baking sheets with parchment paper. If you only have one baking sheet, place extra dough back in refrigerator between bakings.
• 9. Shape pieces of dough into 2-tablespoon balls and place 3 inches apart on sheets.
• 10. Press with the bottom of a glass to flatten dough into 2-inch-diameter.
• 11. Bake until golden but still soft in center, 16 to 18 minutes, turning sheets halfway through for even baking.
• 12. Remove from oven; transfer with parchment to a wire rack to cool. Store in airtight container at room temperature for up to 1 week.

OATMEAL CRANBERRY COOKIES

Steps:

• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• In a small bowl, whisk together the oats, flour, baking powder, cinnamon, and salt; set aside.
• In the bowl of a stand mixer or using a handheld mixer, beat the sugar and butter on medium speed until creamed, 1 to 2 minutes. Add the egg, followed by the vanilla extract and beat until combined, 1 more minute.
• With the mixer on low speed, slowly add in the dry ingredients and mix until just combined, without over mixing. Fold in the cranberries and white chocolate chips.
• Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop and press down slightly to flatten. Bake for 12-14 minutes or until cookie edges have set but the center still looks soft. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.

CHOCOLATE CRANBERRY OATMEAL COOKIES

Steps:

• Preheat the oven to 350F and prepare a large baking sheet.. In large mixing bowl, cream together the butter and sugar for 2 to 3 minutes until smooth and creamy. Add the eggs and vanilla and continue to mix until creamy, about 2 minutes. In a separate bowl, sift together flour, baking powder and all the spices. Stir the dry ingredients into the cookie batter with a wooden spoon or spatula. Add the oats, cranberry, pecans and chocolate and stir again until everything is uniformly combined.
• Form medium-sized cookies using 1 tablespoon of dough for each cookie. Place them about 1-1/2 inches apart onto cookie sheet and bake in the preheated oven at 350F for 12 to 14 minutes, or until edges are golden brown. Remove them from oven and pan and onto cooling racks to cool.
• If desired, melt an additional 1/2 cup chocolate chips over double boiler or in the microwave, then place into disposable pastry bag and drizzle chocolate over the cookies. Let the chocolate set completely before storing in airtight container.

CHEWY CRANBERRY COCONUT OATMEAL COOKIES

Steps:

• 1 Line 2 large, rimmed baking sheets with parchment paper
• 2 In a medium bowl, whisk together the flour, cinnamon, baking soda and salt
• 3 In a large bowl, stir together the oats, coconut, cranberries and walnuts
• 4 In a liquid measuring cup, whisk together the eggs and vanilla
• 5 In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer and a large bowl, beat the butter, granulated and brown sugars on medium speed until light and fluffy, about 3 minutes
• 6 Scrape the sides and the bottom of the bowl with a flexible spatula
• 7 Gradually add the egg mixture while continuing to beat on medium speed
• 8 Scrape down the bowl one more time and beat until the mixture is thoroughly combined
• 9 Add half of the flour mixture and beat on low speed until combined
• 10 Scrape down the sides and the bottom of the bowl and add the remaining flour mixture
• 11 Mix on low speed until just combined
• 12 Scrape down the sides of the bowl once again and add half of the oats mixture
• 13 Mix on low until evenly distributed and scrape down the sides of the bowl
• 14 Add the remaining oats mixture and mix on low until just combined
• 15 Using a 2-ounce (No, 16) disher or a 1/4-cup measuring cup, scoop the dough and form into a ball
• 16 (Each dough ball should weigh 65 to 70 grams
• 17 ) Place the cookies onto one of the lined sheets
• 18 Don't worry about spacing, as you'll be separating them later to bake
• 19 Freeze, uncovered, for at least 3 hours
• 20 (If not planning to bake right away, transfer the frozen dough balls to a lidded container and freeze for up to 1 month
• 21 )
• 22 When the dough is almost done chilling, position a rack in the middle of the oven and preheat to 350 degrees
• 23 Equally space out up to 8 cookie dough balls on the second lined baking sheet
• 24 Bake for 8 minutes, then rotate the pan from front to back and bake for another 8 minutes, or until the edges are caramelized and the centers are puffy, but still a little pale and underbaked (the cookies will set during cooling)
• 25 Let the cookies sit on the baking sheet until cool enough to handle, then transfer to a wire rack to cool completely
• 26 Repeat with the remaining dough, making sure your baking sheet is cool before adding more dough

OATMEAL CRANBERRY COOKIES

Steps:

• Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool.