OATMEAL CRANBERRY COOKIES
Soft and chewy Healthy Oatmeal Cranberry Cookies are studded with bright red cranberries, cinnamon and orange zest. Made in one bowl and ready in 30 minutes, no chill gluten free cookies are perfect for holiday dessert trays, gifting or cookie exchanges.
Provided by Olena Osipov
Categories Dessert
Time 27m
Number Of Ingredients 12
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.
Nutrition Facts : ServingSize 1 cookie, Calories 204 kcal, Sugar 5 g, Sodium 94 mg, Fat 15 g, SaturatedFat 7 g, Carbohydrate 15 g, Fiber 3 g, Protein 5 g, Cholesterol 24 mg
CRANBERRY OATMEAL COOKIES
Dotted with cranberries, orange zest and vanilla chips, these cookies are so colorful and fun to eat. They look lovely on a dessert tray and would be a great addition to your Christmas cookie lineup. -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 89 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 50mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
TRIPLE-CHOCOLATE CRANBERRY OATMEAL COOKIES
This is a decadent cookie for the holidays. I don't find the drizzle necessary as they are really beautiful without it. This is from Bon Appétit Magazine (December 2004) and is featured as part of their Christmas Cookies special. The ranges for chocolate chips and cranberries just depend on how loaded you want your cookie. (The original recipe calls for the max. amount but I find that a bit much.) You can add some orange zest to the batter for a little extra seasonal flavour.
Provided by blucoat
Categories Drop Cookies
Time 27m
Yield 30 cookies
Number Of Ingredients 15
Steps:
- Position rack in center of oven and preheat to 350°F Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.
- Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 12-16 minutes (depending on how soft or crispy you want them). Cool on sheets 5 minutes. Transfer to rack; cool completely.
- (If drizzling: Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. ).
OAT BRAN OATMEAL COOKIES
Make and share this Oat Bran Oatmeal Cookies recipe from Food.com.
Provided by carjofarmer
Categories Dessert
Time 27m
Yield 28 cookies, 28 serving(s)
Number Of Ingredients 11
Steps:
- Beat together oil through vanilla.
- Add oats through baking soda and beat well.
- Add raisins or nuts, if desired.
- Drop by tablespoons onto ungreased cookie
- sheets.
- Bake 12 minutes at 350.
- Cool on wire rack.
Nutrition Facts : Calories 144.3, Fat 6.8, SaturatedFat 1, Cholesterol 15.1, Sodium 72.8, Carbohydrate 20.6, Fiber 1.7, Sugar 11.3, Protein 2.6
OATMEAL CRANBERRY COOKIES
Studding chewy oatmeal cookies with cranberries gives them a bit of bright color and a slight tang. Any dried fruit can be substituted.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen
Number Of Ingredients 13
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.
OATMEAL CRANBERRY COOKIES
I took a chewy Cape Cod version of an oatmeal cookie recipe and substituted cranberries for the raisins, and added a few extra spices. A favorite at my house and easy to make! (These are a very chunky cookie.)
Provided by Wendy W88
Categories Drop Cookies
Time 22m
Yield 2 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350*.
- Mix flour, soda, cinnamon, salt, and nutmeg together in a large bowl.
- Add remaining ingredients and mix together well.
- Drop by spoonful on an ungreased cookie sheet and bake for 12 minutes.
- Cool for 2 minutes and enjoy!
- (These are also very fab with dried cherries and chocolate chips! YUM!).
Nutrition Facts : Calories 1633.9, Fat 60.6, SaturatedFat 15.2, Cholesterol 110, Sodium 955.6, Carbohydrate 253.7, Fiber 11.8, Sugar 126.5, Protein 25.2
MAPLE CRANBERRY OATMEAL COOKIES
these oatmeal cookies are crisp on the outside and soft on the inside...the addition of maple is not too extreme a change..just a sigh of contentment..adapted from Elinor Klivans...these are good with dried blueberries as well...
Provided by grandma2969
Categories Drop Cookies
Time 33m
Yield 15 large cookies
Number Of Ingredients 12
Steps:
- Position a rack in the middle of the oven --
- Preheat the oven to 350*.
- Line two baking sheets with parchment paper.
- Sift the flour, baking soda, salt and cinnamon into a medium bowl and set aside.
- In a large bowl, using an electric mixer on medium speed,beat the butter, brown sugar, and the granulated sugar until smoothly blended -- about 1 minute --
- Stop the mixer and scrape down sides of bowl as needed during mixing.
- On low speed, add the eggs, maple syrup, and vanilla and mix until blended -- about 1 minute.
- Mix in the flour mixture to incorporate it.
- Mix it in the oatmeal, then the cranberries.
- Using an ice cream scoop or measuring cup with 1/4 cup capacity, scoop mounds of dough onto the prepared baking sheets, spacing the cookies at least 2 1/2" apart.
- Bake the cookies, one sheet at a time until the tops feel firm and the tops and bottoms are lightly browned, about 18 minutes.
- Cool the cookies on the baking sheets for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
- The cookies can be stored in a tightly covered container at room temperature for up to 4 days.
Nutrition Facts : Calories 260.7, Fat 7.6, SaturatedFat 4.2, Cholesterol 44.5, Sodium 98.5, Carbohydrate 44.9, Fiber 1.9, Sugar 25.6, Protein 4
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