Cranberry Oat Yummies Food

CRANBERRY OAT YUMMIES

Steps:

• In a large bowl, beat butter and sugars. Add egg, egg substitute, corn syrup and vanilla; mix well. Combine the oats, flour, baking soda, cinnamon, baking powder, salt and nutmeg; gradually add to egg mixture and mix well. Stir in cranberries., Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until golden brown. Cool for 2 minutes before removing from pans to wire racks.

CRANBERRY-NUT OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place an oven rack in the upper third of the oven. Line baking sheets with parchment paper.
• Place unsalted butter and light brown sugar into the work bowl of a stand mixer and mix on medium-slow speed until very fluffy, 3 to 4 minutes. Beat in the vanilla extract, followed by eggs, one at a time. Reduce mixer speed to lowest speed and leave running.
• In a separate bowl, whisk together the rolled oats, flour, baking powder, cinnamon, kosher salt, and nutmeg. Pour the dry ingredients into the slowly running mixer in thirds; mix in dried cranberries and nuts until just incorporated. Using a large cookie scoop, place dough on prepared baking sheet about 2 inches apart.
• Bake one batch at a time in the preheated oven just until the edges are brown, 17 to 18 minutes. Allow to cool on baking sheets for about 5 minutes before removing to finish cooling on wire racks.

BAKED CRANBERRY OATMEAL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish.
• Bring milk, brown sugar, cinnamon, nutmeg, and cloves to a boil in a saucepan; remove from heat. Combine oats, apples, dried cranberries, and walnuts in a bowl; transfer to the prepared baking dish. Pour milk mixture over oat mixture.
• Bake in the preheated oven until lightly browned, 30 to 35 minutes.

CRANBERRY-WALNUT OATMEAL

Steps:

• In a large saucepan, bring water and salt to a boil. Stir in oats. Cook 1 minute over medium heat, stirring occasionally., Remove from heat; stir in sugar and vanilla. Top servings with cinnamon-sugar, cranberry sauce and walnuts.

CRANBERRY OAT YUMMIES

Steps:

• In a mixing bowl, beat butter and sugars. Add egg, egg substitute, corn syrup and vanilla; mix well. Combine the oats, flour, baking soda, cinnamon, baking powder, salt and nutmeg; gradually add to egg mixture. Stir in cranberries.
• Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 degrees F for 8-10 minutes or until golden brown. Cool for 2 minutes before removing from pans to wire racks.

OAT & CRANBERRY BARS

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.

CRANBERRY OAT YUMMIES

Steps:

• In a mixing bowl, beat butter and sugars. Add egg, egg substitute, corn syrup and vanilla; mix well. Combine the oats, flour, baking soda, cinnamon, baking powder, salt and nutmeg; gradually add to egg mixture. Stir in cranberries.
• Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 degrees F for 8-10 minutes or until golden brown. Cool for 2 minutes before removing from pans to wire racks.