CRANBERRY OATMEAL COOKIES
A crispy chewy cookie my mom used to make when I lived in Oregon. Dried cranberries are also divine in this.
Provided by Sarah Parker
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 25m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 141.3 calories, Carbohydrate 16 g, Cholesterol 28.2 mg, Fat 8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 3.5 g, Sodium 121.2 mg, Sugar 6.5 g
CRANBERRY OAT COOKIES
You'll delight everyone with these goodies from Heather Breen of Chicago, Illinois. She created tasty cookies that are crunchy on the outside, chewy on the inside and dotted with dried cranberries.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine sugars and oil until blended. Beat in egg, milk and vanilla. Combine the oats, flour, baking soda and salt; gradually add to sugar mixture and mix well. Stir in cranberries., Drop by tablespoonfuls onto baking sheets coated with cooking spray. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts : Calories 79 calories, Fat 3g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 64mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CRANBERRY OATMEAL COOKIES
Crazy for craisins? Us too! That's why we've gotten inspired to add them to cookies in this recipe for light, fresh, citrusy cranberry oatmeal cookies. We love the satisfying crunch of walnuts but feel free to throw your own sweet twist on this recipe by adding in white chocolate chunks instead of the walnuts. Even though this oatmeal cranberry walnut cookie recipe only takes a little over an hour to make, you'll come away with about 90 cookies, so you'll have plenty of opportunities to give others a craisin surprise.
Provided by Pillsbury Kitchens
Categories Dessert
Time 1h10m
Yield 90
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. Grease cookie sheets with shortening. In large bowl, beat butter, granulated sugar and brown sugar until light and fluffy. Add buttermilk and eggs; beat well. Add flour, baking powder, baking soda, cinnamon, salt, nutmeg and orange peel; blend well. Add oats; mix well. Fold in cranberries and walnuts.
- Drop by rounded teaspoonfuls onto cookie sheets.
- Bake 8 to 10 minutes or until golden brown around edges. Cool 1 minute before removing from cookie sheets. Cool completely.
Nutrition Facts : Calories 70, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 50 mg, Sugar 4 g, TransFat 0 g
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
Make and share this Oatmeal Cranberry Cookies recipe from Food.com.
Provided by cookieswap
Categories Dessert
Time 16m
Yield 24 cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (175°C).
- Line cookie sheets with parchment paper.
- Mix all dry ingredients into large mixing bowl.
- Use your hands to thoroughly mix.
- Mix in butter, egg and vanilla.
- Mix until completely blended, you will need to use your hands.
- Shape into balls the size of walnuts.
- Place on a parchment lined cookie sheets 2 inches apart.
- Bake for 11 to 13 minutes in preheated oven, or until edges are lightly browned.
- Cool 5 minutes on cookie sheet.
- Transfer cookies to wire racks to finish cooling.
OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES
Oatmeal cookies using dried cranberries and white chocolate chips, or you can use chocolate chips if you wish.
Provided by Christina
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 44m
Yield 30
Number Of Ingredients 9
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.
Nutrition Facts : Calories 133.6 calories, Carbohydrate 18.8 g, Cholesterol 24.1 mg, Fat 6 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 3.5 g, Sodium 119.7 mg, Sugar 10.4 g
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.
CHEWY CRANBERRY-OATMEAL COOKIES
Provided by Elaine Khosrova
Categories Dessert
Yield Yields about forty-four 3-inch cookies.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 130 kcal, Fat 60 kcal, SaturatedFat 3 g, TransFat 7 g, Carbohydrate 17 g, Fiber 1 g, Protein 2 g, Cholesterol 20 mg, Sodium 60 mg, UnsaturatedFat 3.5 g
OATMEAL CRANBERRY PECAN COOKIES
Provided by Marisa | Uproot Kitchen
Categories Dessert
Time 42m
Yield 28-30
Number Of Ingredients 12
Steps:
- Preheat the oven to 350.
- In a bowl, combine butter, oil, and vanilla. Mash until butter is soft. Add in sugars and stir to cream them together, and then stir in an egg.
- In a separate bowl, combine oats and hot water and let it sit for 5 minutes until oats are slightly softened. Add them to the wet mixture.
- Add in flour, cinnamon, baking soda, and salt, and stir to combine it all with the wet mixture. Add in your mix-ins (no more than 1 cup of total assorted mix-ins).
- Refrigerate dough for at least 10 minutes.
- Measure out tablespoon-sized cookies, and bake them onto parchment lined cookie sheets for 12 minutes, or until the bottoms are golden.
- Let the cookies cool fully before removing them from the baking sheet.
THIN AND CRISPY OATMEAL RAISIN COOKIES
I tried to combine recipes to come up with a cookie that tastes like Tate's Bake Shop cookies. The published Tate's recipe on YouTube does not taste like the cookies you buy in the store in the green bag. This is the closest I've come to simulating the oatmeal raisin flavor. This is not a thick cakey cookie but a thin, crisp, lighter version.
Provided by Abracadabra
Categories Desserts Cookies Oatmeal Cookie Recipes Oatmeal Raisin Cookie Recipes
Time 30m
Yield 30
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
- Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
- Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
- Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.
Nutrition Facts : Calories 128.6 calories, Carbohydrate 17.9 g, Cholesterol 20.4 mg, Fat 6 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 3.5 g, Sodium 135.4 mg, Sugar 9.9 g
OATMEAL CRANBERRY COOKIES
Make and share this Oatmeal Cranberry Cookies recipe from Food.com.
Provided by Mysterygirl
Categories Drop Cookies
Time 22m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, cream butter with brown sugar and spices. Beat in egg, applesauce and vanilla extract.
- Mix flour, oats and remaining dry ingredients including cranberries, in a separate bowl.
- Add dry ingredients to butter mixture. Stir until well blended.
- Scoop 2 tablespoons of batter and drop onto a cookie sheet lined with parchment paper. Flatten each cookie with the back of the tablespoon. Repeat until sheet is full, being careful not to crowd. Bake for about 10 minutes, or until lightly golden.
- Cool on a wire rack for at least 5 minutes. Store in an airtight container.
Nutrition Facts : Calories 100.1, Fat 1.6, SaturatedFat 0.6, Cholesterol 12, Sodium 184.1, Carbohydrate 20.2, Fiber 1.8, Sugar 8.2, Protein 2.2
OATMEAL RAISIN CRANBERRY COOKIES
Cookies are wonderful because, much like cupcakes, they are individual - without any fussiness. These Oatmeal Raisin Cranberry Cookies are wholesome cookies and though they have two kinds of sugar, they also have oatmeal, raisins, and cranberries which are good for you.
Provided by Sara Maniez
Categories Cookies
Time 25m
Number Of Ingredients 12
Steps:
- Note: All the ingredients, including the eggs, should be at room temperature before starting this recipe. Preheat oven to 350 degrees Fahrenheit. In a large mixing bowl, beat the softened butter, brown sugar, granulated sugar, on medium speed until creamy.
- In a small mixing bowl, combine flour, baking soda, cinnamon and salt. Mix well.
- Add combined dry ingredients incrementally to creamed butter mixture, mix well.
- Add 2 eggs and vanilla extract and mix well. Add oats, cranberries and raisins and mix well.
- Using a rounded tablespoon measure, scoop rounded scoops onto two parchment-lined cookie sheets. *Using the OXO cookie scoop, I get about 31-41 cookies, depending on how generously I am scooping. Bake 8-10 minutes, or until lightly browned.
- Cool for 1 minute on the cookie sheets, then remove to wire rack to cool completely. Store in an airtight container - if there are any left to store!
Nutrition Facts : Calories 137 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 106 milligrams sodium, Sugar 13 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
BEST CRANBERRY OATMEAL COOKIES
Steps:
- In a large bowl, mix butter, brown sugar and granulated sugar until creamy and light.
- Add in the egg and vanilla. Mix well.
- Stir in the old fashioned oatmeal and all purpose flour using a wooden spoon.
- Fold in chopped walnuts and cranberries.
- Chill the oatmeal cookie dough in the fridge for one hour.
- Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- Scoop out the cookie dough and place them on the baking sheet, leaving 2 inch space between them.
- Bake in the oven for 10-12 minutes until they're golden on the edges. The top will be soft.
- Cool on the baking sheet for ten minutes and then transfer to a cooling rack.
Nutrition Facts : Calories 106 kcal, Carbohydrate 13 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 17 mg, Sodium 5 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving
OAT & CRANBERRY BARS
Easy to make, these delicious energy-packed oat bars are an ideal snack to make on a camping holiday or to take on long car journeys
Provided by Mary Cadogan
Categories Breakfast, Snack
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Line the base of a 20cm square tin with baking parchment.
- In a large bowl, mix together the flour, oats, sugar and cranberries. Make a well in the centre and add the butter, golden syrup, egg and vanilla extract. Stir well until evenly damp.
- Tip into the tin and spread out evenly. Sprinkle with almonds and bake for 20-25 mins until lightly golden. Cool in the tin for 10 mins, then cut into 6 one way and 2 the other to make 12 bars. Dust with icing sugar.
Nutrition Facts : Calories 216 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
HEALTHY VEGAN OATMEAL CRANBERRY COOKIES
Healthy Oatmeal Cranberry Cookies: warm, cozy spices with chewy oats and sweet 'n tart cranberries in the best vegan oatmeal cranberry cookies recipe!
Provided by Demeter | Beaming Baker
Categories Dessert
Time 39m
Number Of Ingredients 13
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!
Nutrition Facts : ServingSize 1 Cookie, Calories 111 calories, Sugar 8.7 g, Sodium 43.3 mg, Fat 4.2 g, SaturatedFat 3.2 g, TransFat 0 g, Carbohydrate 16.5 g, Fiber 1.4 g, Protein 1.5 g, Cholesterol 0 mg
CRANBERRY OATMEAL COOKIES
Soft Chewy Oatmeal Cookies with sweetened dried cranberries
Provided by Modern Honey - www.modernhoney.com
Categories Dessert
Number Of Ingredients 11
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.
HEALTHY CRANBERRY OATMEAL COOKIES RECIPE
These healthy Cranberry Oatmeal Cookies recipe is low calories and delicious.This recipe for oatmeal cranberry cookies makes the best oatmeal cranberry cookies macde with dried cranberries.
Provided by Lose Weight By Eating
Categories Dessert
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees, cover 2-3 rimmed baking sheets with parchment paper.
- In a small bowl combine the flour, baking soda and salt, set aside.
- In a large bowl or standing mixer whip butter and sugar, add in egg and vanilla.
- Add in apple sauce and mix. Then add in the flour mixture and mix until just combined.
- Pour in the oats and dried cranberries and mix until just combined, over-mixing will make tough cookies. Then place in fridge for 15 minutes to firm up.
- Use a spoon to scoop golf ball sized dollops of cookie dough, give enough room for a little spreading.
- Bake for 10- 15 minutes until golden brown.
Nutrition Facts : Calories 45 kcal, ServingSize 1 cookie, Carbohydrate 6.9 g, Protein 1.2 g, Fat 1.3 g, SaturatedFat 0.6 g, Cholesterol 8 mg, Sodium 38 mg, Fiber 0.8 g, Sugar 0.8 g
CRANBERRY OAT COOKIES
Chunky cookies, full of flavour. These Cranberry Oat Cookies are great with a morning coffee or as a change to boring breakfast bars. These cookies will be a real crowd pleaser!
Provided by Dualit
Categories Dualit Product Recipe
Yield Serves: 10 - 12
Number Of Ingredients 10
Steps:
- Mix all the dry ingredients (the oats, desiccated coconut, sugar, flour and cranberries) in a large mixing bowl.
- In a separate heat proof bowl, melt the butter in the microwave. Once melted, stir in the 2 tbsp of golden syrup until it has dissolved.
- Pour the butter and golden syrup mixture into the dry ingredients. Using the Dualit Hand Mixer and Flat Beater attachments, combine all the ingredients. Your mixture should reach a crumble/breadcrumb consistency.
- Using your now empty butter bowl, mix the bicarbonate of soda with 2 tbsps of boiling water and add to your main mix.
- Continue to mix using the Hand Mixer until well combined.
- Using an ice cream scoop or dessert spoon, place small balls of the cookie mix onto a lined or greased baking tray (approximately 3cm apart).
- Flatten the balls slightly and add any additional toppings desired.
- Bake in a preheated oven on 180ºC, 160º Fan or Gas Mark 4 for 8-10 minutes, or until the cookies are golden brown.
- Once your cookies are fully baked, place them on a wire rack to cool.
- Whilst your cookies cool, place the white chocolate in a heat proof bowl and melt over a pan of boiling water.
- Use the melted chocolate to drizzle across the cooled cookies. Allow the chocolate to set and then store in an airtight container (or serve immediately if you're like us and just can't wait!).
- These cookies can be made in advance and stored in an airtight container for up to one week.
NO BAKE COOKIES
A super fast, super easy to make cookie made with chewy oatmeal, rich cocoa and creamy peanut butter. They're perfectly fudgy and always just too good to resist! A childhood favorite that I'm still making all the time.
Provided by Jaclyn
Categories Dessert
Time 33m
Number Of Ingredients 7
Steps:
- Line two baking sheets with parchment paper or set out approximately 29 cupcake liners.
- In a 2.5 to 3 quart medium saucepan combine butter, sugar, cocoa, and milk.
- Set over medium heat, and cook stirring frequently until it reaches a full boil.
- Allow mixture to boil 60 seconds without stirring.
- Remove from heat, immediately add in vanilla, peanut butter and quick oats.
- Stir mixture until well combined then, using a medium (2 Tbsp) cookie scoop or two spoons drop mixture onto lined baking sheets or into cupcake liners.
- Allow to rest at room temperature until set, about 20 - 30 minutes (to speed up setting refrigerate).
- Store cookies in an airtight container at room temperature.
Nutrition Facts : Calories 215 kcal, Carbohydrate 33 g, Protein 4 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 9 mg, Sodium 57 mg, Fiber 3 g, Sugar 15 g, ServingSize 1 serving
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.
OATMEAL-CRANBERRY COOKIES
Tweak the classic oatmeal-raisin cookie by swapping in dried cranberries.
Provided by Food Network Kitchen
Time 1h30m
Yield about 24 cookies
Number Of Ingredients 11
Steps:
- Position the racks to the top and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
- Whisk together the flour, cinnamon, baking soda and salt in a medium bowl.
- Beat the butter, brown and granulated sugars, in a large bowl, with an electric mixer on medium-high speed, scraping down the sides of the bowl occasionally, until light and fluffy. Beat in the eggs, one at time, until incorporated and then beat in the vanilla. Reduce the speed to low. Beat in the flour mixture, a little at a time, until a smooth dough forms. Stir in the oats and cranberries with a rubber spatula or wooden spoon.
- Drop heaping tablespoons of the dough onto the prepared baking sheets, spaced about 2-inches apart. Bake the cookies, rotating the baking sheets halfway through, until golden brown, but still soft in the middle, about 15 minutes. Let the cookies cool slightly on the baking sheets, and then transfer to wire racks to cool completely.
CRANBERRY OATMEAL COOKIES RECIPE
Enjoy chewy and chunky oatmeal cookies in this easy recipe. It combines organic spices, dried fruit, walnuts, and oats for delightful goodies.
Provided by Jacob Lawrence
Categories Cookies
Time 30m
Yield 45
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees
- Lightly grease two baking sheets or line with parchment paper
- Cream the butter, sugar, barley syrup, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, vinegar, and vanilla
- Beat in the egg
- Add the oats, flour, dried fruits, and nuts
- Stir to combine
- Drop the cookies by the tablespoon onto the baking sheet and shape them into rounds
- Bake the cookies for about 14 minutes, reversing the pans halfway through to ensure even cooking
- They are done when the cookies begin to brown on the edges and the center is still very soft Transfer cookies to a wire rack to cool
Nutrition Facts : Carbohydrate 8.07g, Cholesterol 12.23mg, Fat 3.47g, Fiber 1.03g, Protein 1.07g, SaturatedFat 2.02g, ServingSize 45.00 Piece, Sodium 41.36mg, Sugar 0.00, UnsaturatedFat 0.90g
OATMEAL CRANBERRY COOKIES
These are the best Oatmeal Cranberry Cookies recipe you'll ever make. They're soft and chewy but still crispy! Make a batch for your next potluck or party.
Provided by John Kanell
Categories Dessert
Time 30m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat together the butter and sugars on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until just combined after each addition. Stop to scrape down the bowl as needed. Beat in the vanilla until just combined.
- With the mixer on low, add the flour mixture until just combined. Scrape down the bowl. Beat in the oats and cranberries just until combined.
- Using a 1 1/2-inch spring-loaded scoop or spoons, scoop the dough onto the lined baking sheets, about 1 1/2-inches apart. Bake 1 tray at a time until lightly browned, about 10 to 12 minutes. Let the cookies cool on the pan for 2 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 138 kcal, Carbohydrate 20 g, Protein 2 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 23 mg, Sodium 85 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 3 g, ServingSize 1 serving
CRANBERRY OATMEAL SNACK COOKIES
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 375ºF.
CRANBERRY OATMEAL COOKIES
Steps:
- Preheat oven at 325°F / 165°C / Gas Mark 3
- In a small bowl, melt the butter and set it aside to cool.
- In a large bowl, combine the rolled oats, brown sugar, all-purpose flour, baking soda, raisins, and dried cranberries. Pro tip - Make sure the mixture is well combined before you add the wet ingredients.
- Next, add the melted butter and milk. Stir to combine well until you are able to squish the mixture into a ball. Pro tip - If necessary, add a few more tablespoons of milk to help squish it all into a ball.
- Shape golf size balls, then flatten them. Place them on a baking sheet lined with parchment paper, leaving enough space for them to spread some.
- Bake for 20 to 22 minutes or until lightly golden. Cool on the cookie sheet for 5 minutes. Then, transfer to a wire rack to cool completely before you transfer to an air-tight container.
Nutrition Facts : Calories 134 kcal, Carbohydrate 18 g, Protein 1 g, Fat 7 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 11 mg, Sodium 111 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 2 g, ServingSize 1 serving
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5/5 (1)Total Time 1 hr 30 minsCategory Oatmeal Cookies
- In a mixer, beat together the butter and brown sugar until well combined, about 1 minute. Beat in the eggs and vanilla. Stir in the flour mixture until just combined. Drain the cranberries and stir them into the batter. Chill the dough for at least 1 hour or up to overnight (the dough can also be pre-scooped and frozen for future use).
- Preheat the oven to 375°F. Line a couple sheet pans with parchment paper. Scoop the heaping tablespoon sized portions of the dough onto the lined sheet pans, spacing them about 1 1/2-inches apart.
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- Cream the margarine (or butter) with the sugar until fluffy. Add the egg and beat well to combine.
- Add the flour, oats, bicarb and coconut and mix well to give a soft dough. Stir in the dried cranberries until evenly distributed.
- Place tablespoons of the mixture, spaced well apart, on the prepared baking sheets. You should get around 20 cookies.
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- In a large bowl or in the bowl of a stand mixer, mix the butter and brown sugar together until fluffy, about 1 minute.
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- Place the butter, brown sugar, and granulated sugar in a large mixing bowl, and cream together on medium-high speed for a FULL 5 minutes.
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