Chocolate Cranberry Oatmeal Cookies Food

CRANBERRY OATMEAL COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture. Stir in the oats, raisins, cranberries and orange zest. Stir in baking chips. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° until the edges are lightly browned, 10-12 minutes. Cool on wire racks.

WHITE CHOCOLATE CRANBERRY OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
• Using a stand (or electric) mixer, at medium speed, cream together the butter and sugar until fluffy and well-combined. Add the egg and milk until just combined.
• In a separate bowl, whisk together the oats, flour, baking soda, and salt.
• With the mixer at medium speed, slowly add the flour mixture in small batches into the mixing bowl until combined to form a thick dough, scraping the sides down if necessary.
• Using a spatula, fold in the dried cranberries and white chocolate chips, making sure to distribute the two ingredients throughout the dough.
• Measure out a tablespoon of batter, form a ball with the palms of your hands, and place it an inch or two apart on a baking sheet, making 25 cookies. Slightly flatten each cookie with your hand.
• Bake for 12-15 minutes, until puffed and soft on top and golden-brown on the bottom. Let the cookies cool slightly on the baking sheet for 3 minutes before enjoying. *(see first note).

WHITE CHOCOLATE CHIP CRANBERRY OATMEAL COOKIES

Steps:

• Preheat oven to 375°F.
• In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.
• Add in egg and vanilla extract and mix until combined.
• Add the cinnamon, baking soda, salt and flour and mix well.
• Fold in the oatmeal, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed.
• Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden.
• Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time. Combine oats, flour, salt, and baking soda; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries and white chocolate. Drop by rounded teaspoons onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until golden brown. Cool on wire racks.

DARK CHOCOLATE CRANBERRY OATMEAL COOKIES

Steps:

• Whisk together the oats, flour, baking powder, cinnamon, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Fold in the cranberries and 2 ½ tablespoons of the chopped dark chocolate. Chill the cookie dough for 30 minutes.
• Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
• Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width using a spatula. Gently press the remaining chopped dark chocolate into the tops. Bake at 325°F for 9-12 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.

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.

CRAISINS® DRIED CRANBERRIES OATMEAL CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375ºF.

WHITE CHOCOLATE OATMEAL CRANBERRY COOKIES

Steps:

• In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a handheld mixer), beat the butter, brown sugar, and granulated sugar until smooth. Mix in the egg and then the vanilla, scraping down the sides of the bowl as needed.
• Slowly add the flour mixture to the wet ingredients and mix until just combined. Add the oats, dried cranberries, and white chocolate chips and mix until fully combined.
• Cover the dough and refrigerate for at least 30 minutes.
• Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.
• Using a 1.5-2 tablespoon cookie scoop, scoop the cookie dough and drop onto the prepared baking sheets. Roll the cookie dough into balls and very gently press down with your hand to flatten each ball of cookie dough slightly (make sure not to flatten them completely, just slightly).
• Bake in separate batches at 350°F for 10-13 minutes. Remove from the oven and allow to cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to finish cooling.

OATMEAL CRANBERRY COOKIE

Steps:

• Heat oven to 350°F. (I bake these at 325°F in my convection oven.)
• In a medium bowl sift flour, baking soda, baking powder, salt, cinnamon, and allspice.
• In a separate large bowl, cream together shortening, brown sugar, and granulated sugar until fluffy. Add eggs and vanilla. Combine well.
• Add flour mixture to wet ingredients and stir until just combined.
• Then add oats, cranberries, and chocolate and combine by hand.
• Use 1/4 cup and scoop onto cookie sheet, you should get about 6 per sheet.
• Bake for 8-12 minutes, or until the edges are golden brown and the top no longer appears wet.
• Allow to cool on the cookie sheet for a few minutes then transfer to a cooling rack.

CRANBERRY WHITE CHOCOLATE OATMEAL COOKIES RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• In a mixing bowl, whisk together the flour, rolled oats, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
• In the bowl of an electric mixer, whip together the butter, granulated sugar, and light brown sugar for about 3 to 4 minutes, until light and fluffy. Stir in the eggs one at a time, then add the vanilla.
• Slowly add in the flour mixture and mix until incorporated. Add in the dried cranberries, white chocolate chips, and nuts.
• Roll the cookie dough into balls, about 2 tablespoons per ball, then place onto the buttered cookie sheets.
• Bake the cookies for 9 to 10 minutes until lightly golden. Allow to cool for several minutes on the cookie sheet, before transferring to a wire rack to cool.
• Store cookies in an airtight container.

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.

WHITE CHOCOLATE CRANBERRY OATMEAL COOKIES

Steps:

• Using a stand mixer or electric hand mixer, cream together butter and sugar for two minutes.
• Add in eggs and vanilla and mix thoroughly.
• Add in flour, baking soda, and salt, scraping down sides as needed.
• Add in oats, then stir in dried cranberries and white chocolate chips.
• Form cookie dough into ¼ cup size balls and place 2 inches apart on cookie sheet.
• Bake at 350F for 12 - 14 minutes, until edges are a golden brown.

CRANBERRY WHITE CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat oven to 350°F. In a large bowl, combine the butter and sugars. Beat until smooth, about 3-4 minutes. Add the eggs and vanilla and beat until smooth again.
• In a separate bowl, stir together the flour, baking soda, salt, cinnamon, and oats. Gradually add this mixture to the wet ingredients, half at a time. Stir until fully combined. Add the cranberries and chocolate and stir to mix throughout.
• Using a medium-size scoop, drop the dough onto a large baking sheet lined with parchment paper or a silicone mat. (For larger cookies, make the dough balls golf-ball size and put just 6 on a baking sheet at a time.)
• Bake smaller cookies for 8-9 minutes. (Bake larger cookies for 14-16 minutes.) Remove from the oven before the cookies are browned and when they still look soft, but not wet in the center. Let the cookies cool on the tray for at least 5 minutes; this will allow them to finish baking without overcooking.
• Transfer to a cooling rack and then store in an airtight container. The cookies will keep well for several days. Enjoy!

CRANBERRY OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Combine the butter, sugar, eggs and vanilla in a bowl. If you want to use a mixer, just soften the butter in the microwave. If you prefer to stir by hand, melt the butter completely before adding the other ingredients.
• Add flour, oats and baking soda and beat or stir to combine.
• Mix in chocolate chips and cranberries.
• Scoop onto greased cookie sheet and bake at 350 degrees for 10 minutes

CRANBERRY CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat your oven to 350°F.
• In a medium bowl, mix together the all purpose flour, baking powder, baking soda, salt, and rolled oats.
• Add the butter, granulated sugar, and brown sugar to the bowl of an electric mixer. Beat on medium speed until fully blended and fluffy.
• Lower the speed and add the egg and vanilla extract. Let mix until well blended.
• Gradually add the flour mixture until it is all fully incorporated, scraping down the sides of the bowl, as needed.
• Turn off the mixer and stir in the chocolate chips and dried cranberries.
• Drop by the tablespoon full onto a baking sheet, preferably lined with a Silpat mat to prevent sticking
• Bake for 10-12 minutes or until the edges and bottoms are just lightly browned.

DOUBLE CHOCOLATE CRANBERRY COOKIES

Steps:

• Preheat oven to 350°F.
• Using a hand mixer, cream together butter and brown sugar in a large bowl. Add the egg and vanilla and beat until thoroughly mixed.
• In a medium bowl, stir together oats, flour, cocoa powder, baking soda, salt, cinnamon and nutmeg. Slowly add dry ingredients to butter mixture, using the hand mixer set to lowest setting.
• With a spoon, stir in cranberries, sunflower seeds and chocolate chips. Drop cookie dough by the teaspoonful on a baking sheet lined with parchment paper.
• Bake cookies for 12 to 15 minutes. Remove from oven and let sit for 2 minutes before removing and placing on a cooling rack. The cooling rack should be on top of a baking sheet or wax paper - something to catch the icing drips.
• Meanwhile, in a small bowl, mix icing sugar, water and vanilla until smooth. If necessary, add tiny amounts of water until mixture can be drizzled. When cookies have cooled, dip a fork in the icing mixture. Let the icing lightly drizzle over the cookies, moving the fork back and forth above the cookies.

CHOCOLATE CHUNK OATMEAL COOKIES WITH CRANBERRIES

Steps:

• Special equipment: a 4-ounce (1/2 cup) ice cream or cookie scoop
• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
• In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). Using a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.

WHITE CHOCOLATE CRANBERRY OATMEAL COOKIES

Steps:

• First, preheat oven to 350ºF and spray a baking sheet with nonstick cooking spray.
• Next, cut cold butter into 1-tablespoon pads and place into a stand mixer.
• Add brown sugar and then turn your stand mixer on to low/medium.
• Cream butter and sugar together until there are no more lumps of butter and the consistency is smooth. This should take around 5 minutes.
• While the butter is creaming, lightly pulverize rolled oats in a food processor. The goal here is to still have some chunks of oatmeal, but also have some oat flour. Then, transfer into a large bowl.
• Add white whole wheat flour, baking powder, ground cinnamon, and salt to the same large bowl and mix until combined.
• Once the butter has creamed, add egg and vanilla extract and mix on medium until combined. Make sure not to over mix!
• Slowly add the dry ingredients to wet and mix on medium until a dough has formed. You may need to stop to scrape the bottom of your mixer. The consistency should be a little bit sticky, but have the ability to form into a ball.
• Finally, add in white chocolate chips and dried cranberries and mix one final time on medium to combine.
• Use a 1.5 tablespoon cookie scoop to scoop dough into your hands. Roll into a ball and then slightly flatten between your palms. Place on a cookie sheet and repeat. 8 cookies should
• Optionally add a few more white chocolate chips to the tops of each cookie.
• Bake at 350ºF for 12-14 minutes.
• Once the bottoms are golden brown, remove from cookie sheet immediately and transfer to a cooling rack.
• Top with optional sea salt before serving.

OATMEAL CRANBERRY COOKIES

Steps:

• Preheat oven to 350F.
• In a large mixing bowl, cream the butter and sugars together until creamy. Mix in eggs one at a time, then mix in the vanilla.
• In a separate bowl, whisk together the flour, baking soda, cinnamon and salt.
• Add flour mixture to the butter/sugar mixture and stir until well combined.
• Stir in oats, cranberries, pecans and white chocolate chips.
• Drop about a tablespoon of dough onto ungreased cookie sheet for each cookie leaving 2 inches of space between each mound of dough.
• Bake for approximately 10-12 minutes or until cookies start to brown around the edges. Cool on a cooling rack.

CHOCOLATE CHIP CRANBERRY OATMEAL COOKIES

Steps:

• Preheat the oven to 350°F and line baking sheets with parchment paper.
• In a large mixing bowl combine flour, baking soda, baking powder, sea salt, and cinnamon with a fork.
• In a separate large mixing bowl add the vegan butter and sugars and beat with a hand mixer until creamy.
• Add vanilla extract, nondairy milk, and mashed banana and beat until well combined.
• Add the wet mixture to the dry mixture and fold to mix about half way. Then stir in rolled oats, cranberries, and chocolate chips and make sure the dough is well combined.
• Use a heaping tablespoon for each cookie and be sure to slightly flatten them on the baking sheet with your hand. They will double in size so ensure they are spaced out enough from each other.
• Bake for 10 to 12 minutes or until they are all light golden brown around the edges. Then remove them from the baking sheets onto a wire rack to cool completely. Bake time will vary depending on the size of cookies and your oven.

CRANBERRY CHOCOLATE OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees.
• In a small bowl, stir together the flour, baking soda, salt, and oats.
• In a large bowl, combine the coconut oil, syrup, egg, and vanilla.
• Add the dry ingredients to the wet ingredients and stir to combine.
• Fold in the chocolate chips and dried cranberries.
• If your coconut oil was still hot when you mixed it in, put the batter in the fridge for a few minutes until it solidifies a bit. The batter shouldn't be runny.
• Drop the batter by tablespoon onto a cookie sheet.
• Bake for 9-10 minutes, until just set. If you bake these too long, they'll come out dry.
• Remove the cookies from the oven and let them sit for a minute on the baking sheet. Transfer them to a wire rack to cool.

WHITE CHOCOLATE CRANBERRY OATMEAL COOKIES

Steps:

• Preheat the oven to 350°.
• Mix the flour, cinnamon, baking soda and salt together in a small bowl and set aside.
• In a larger bowl, cream the butter and sugars together for at least 2-3 minutes, until light and creamy.
• Add the eggs and vanilla and mix for another 2-3 minutes.
• Add the dry mixture and mix just until combined.
• Stir in the oats, mixing just until they are fully incorporated in the dough.
• Fold in the dried cranberries and the white chocolate chips, mixing just until barely combined. Do not overmix the dough after you have added the flour mixture!
• Use a cookie scoop to scoop the dough onto prepared cookie sheets. I prefer to use silicone baking mats, but parchment paper or lightly greased cookie sheets work fine as well.
• Bake the cookies for about 10-12 minutes, or until the edges just barely start to brown. Let the cookies cool for a few minutes on the baking sheets before transferring to a wire rack to cool completely.

OATMEAL, CRANBERRY AND CHOCOLATE CHUNK COOKIES

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
• In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). Using a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.

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.