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 ORANGE OATMEAL COOKIES
The subtle taste of orange is an unexpected, but delightful surprise in these oatmeal and dried cranberry cookies.
Provided by Julie
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 25m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla, orange zest and orange extract. Combine the flour, baking soda and cinnamon; stir into the butter mixture. Stir in the oats and cranberries. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 104.1 calories, Carbohydrate 15.2 g, Cholesterol 17.9 mg, Fat 4.4 g, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 2.6 g, Sodium 58.1 mg, Sugar 8.3 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.
CRANBERRY-ORANGE-NUT COOKIES
Crisp, moist and chewy, this cookie created by Georgene Egri of Walnut Creek, California, has the essential ingredients for the holidays: citrus, nuts and cranberries. These cookies travel well for gift-giving and lunchboxes.
Provided by Food Network
Categories dessert
Time 40m
Yield 30 servings
Number Of Ingredients 11
Steps:
- Whisk flour, baking powder, baking soda and salt in a large bowl. Stir in walnuts and dried cranberries.
- Whisk 1 cup sugar, applesauce, oil, orange zest and juice in a medium bowl until smooth. Make a well in the dry ingredients and pour in the wet ingredients. Mix until well blended. Cover with plastic wrap and chill for 30 minutes.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
- Put the remaining 3 tablespoons sugar into a small flat-bottomed dish or pan. Roll the dough with floured hands (it will be very moist) into 1 1/2-inch balls, then roll in sugar to coat. Place 2 inches apart on the prepared baking sheet.
- Bake the cookies until barely golden brown, 12 to 15 minutes. Cool on the pan for 1 minute; transfer to a wire rack to cool completely.
- To Make Ahead: Prepare the dough through Step 2, cover and refrigerate for up to 3 days. Store the cookies in an airtight container at room temperature for up to 5 days.
- Per cookie: 102 calories; 5 g fat (0 g saturated fat, 1 g mono unsaturated fat); 0 mg cholesterol; 15 g carbohydrates; 1 g protein; 1 g fiber; 94 mg sodium; 24 mg potassium
- 1 Carbohydrate Servings
- Exchanges: 1 other carbohydrate, 1 fat
CRANBERRY ORANGE OAT COOKIES
Orange flavored oatmeal cookies are made moist with applesauce and tangy with cranberries.
Provided by sal
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 30m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Mix in the applesauce, eggs, orange juice and orange zest one at a time, mixing well after each. Combine the flour, baking soda, cinnamon and nutmeg; gradually stir into the orange mixture. Fold in oats and cranberries. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 98.1 calories, Carbohydrate 15.9 g, Cholesterol 17.1 mg, Fat 3.2 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 1.8 g, Sodium 58.7 mg, Sugar 7.2 g
CHEWY CRANBERRY-OATMEAL COOKIES WITH ORANGE ICING
Fresh orange glaze sets off these soft-and-chewy holiday cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, beat butter, brown sugar, eggs, vanilla and orange peel with electric mixer on medium speed, or mix with spoon. Stir in remaining cookie ingredients.
- On lined cookie sheet, place cookies 2 inches apart.
- Bake 11 to 14 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool completely, about 15 minutes.
- In small bowl, stir powdered sugar, vanilla and enough orange juice until thin enough to drizzle. Spoon into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle icing over cookies.
Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 18 g, TransFat 0 g
CRANBERRY ORANGE OATMEAL COOKIES
Yield 2.5
Number Of Ingredients 11
Steps:
- Preheat oven to 375ºF.
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.
HEALTHY CRANBERRY ORANGE OATMEAL SCONES
These scones are moist and tender on the inside with a hint of a crust on the outside, and they're bursting with bright fruit flavors! The sweet orange pairs perfectly with the tangy cranberries, making these scones an irresistible (and surprisingly easy!) breakfast treat. Leftovers will keep for at least five days (if not longer!) if stored in an airtight container in the refrigerator, and they freeze well too!
Provided by Amy's Healthy Baking
Yield 8 scones
Number Of Ingredients 12
Steps:
- Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
- In a medium bowl, stir together the oats, Greek yogurt, maple syrup, orange juice, and vanilla. In a separate bowl, whisk together the flour, baking powder, and salt. Whisk in the orange zest. Cut in the butter with a pastry cutter (highly recommended!) or the back of a fork until the mixture resembles fine crumbs. Make a well in the center. Add in the oat mixture. Stir until just incorporated. Gently fold in the cranberries with a spatula.
- Transfer the dough to the prepared baking sheet. Using a spatula, shape the dough into a ¾" tall circle, and brush with the milk. Slice the dough into 8 triangular segments with a sharp knife. (No need to separate them!) Bake at 425°F for 26-29 minutes, or until the tops and sides are a deep golden color. Cool on the pan for 5 minutes before transferring to a wire rack.
CRANBERRY-ORANGE OATMEAL COOKIES
Delicious, delicate orange flavor! I love them, they're not too sweet and they're very satisfying. This recipe makes a BIG batch of cookies, and they'll stay fresh and moist for a long time. I hope you enjoy them. Originally taken from cookierecipes.com (with slight modifications).
Provided by bugga
Categories Drop Cookies
Time 30m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla, orange zest and orange liquor. (NOTE: Use even more zest/liquor for a more intense orange flavor!).
- Combine the flour, baking soda and cinnamon; stir into the butter mixture.
- Stir in the oats and cranberries. NOTE: the batter will be very thick and might be difficult to stir, but do your best!
- Drop by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.
ORANGE CRANBERRY OATMEAL COOKIES
Orange and cranberry are paired with white chocolate chips to make an irresistible cookie! This recipe is based on the 'zaar recipe entitled "Orange Spiced Oatmeal Raisin Cookies", using cranberries instead of raisins and having less fat and sugar than the original recipe.
Provided by ranch-girl
Categories Drop Cookies
Time 40m
Yield 36-42 cookies, 36 serving(s)
Number Of Ingredients 11
Steps:
- Combine cranberries and liqueur and soak for several hours or overnight.
- Beat butter and sugar until fluffy.
- Beat in egg and orange peel.
- Mix flour, almond meal, and baking soda separately, and then beat into main mixture.
- Stir oats, white choc. chips, and cranberries with soaking liquid into mixture.
- Drop approximately a tablespoon of dough per cookie onto lightly greased baking sheets about 2 inches apart.
- Bake at 350 for 8 - 9 minutes. Be careful not to overbake!
- Let cool for a minute on cookie sheet before carefully removing to paper towels to finish cooling.
Nutrition Facts : Calories 75.4, Fat 3.5, SaturatedFat 1.8, Cholesterol 9.9, Sodium 50.5, Carbohydrate 10, Fiber 0.5, Sugar 5.7, Protein 1.4
CRANBERRY ORANGE BAKED OATMEAL
This cranberry orange baked oatmeal is naturally sweetened with maple syrup, packed with tons of orange flavor and studded with juicy cranberries. It's fancy enough to serve for a holiday brunch but easy and healthy enough to make for your weekly meal prep. Gluten-free + vegan-friendly!
Provided by Brittany Mullins
Categories Breakast
Time 1h
Number Of Ingredients 19
Steps:
- Preheat the oven to 375°F and spray an 8×8 inch square baking dish with cooking spray.
- In a large bowl, mix together the oats, baking powder, cinnamon, ginger and salt.
- Add in the milk, orange juice, orange zest, maple syrup, yogurt, flaxseed, coconut oil and vanilla. Stir well to combine. Gently fold in cranberries.
- Carefully pour oatmeal mixture into the prepared baking dish. Bake for 50-60 minutes or until the middle of the bake is set and the top is golden. Remove from the oven and let cool for about 10 minutes while you make glaze.
- Make the glaze by combining Greek yogurt, maple syrup, orange juice, orange zest and vanilla in a small bowl. Add more orange juice if needed to thin. You want to be able to drizzle the glaze over the baked oatmeal.
- Drizzle glaze over baked oatmeal, cut into 6 slices and serve.
- Store in the refrigerator in an airtight container for up to 5 days. To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.
Nutrition Facts : ServingSize 1 slice, Calories 161 kcal, Carbohydrate 27 g, Protein 3 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 344 mg, Fiber 3 g, Sugar 14 g
ORANGE CRANBERRY OATMEAL COOKIES
Categories Cookies Berry Dessert Bake Christmas Kid-Friendly Winter Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 7 dozen cookies
Number Of Ingredients 5
Steps:
- In a bowl soak cranberries in warm water to cover 15 minutes. Drain cranberries well and chop fine.
- Preheat oven to 350°F.
- In bowl of a standing electric mixer beat cranberries, oats, and zest into basic dough until just combined well. Form dough into 1-inch balls and roll balls in sugar to coat. Arrange balls 2 inches apart on baking sheets and flatten to 2-inch rounds with bottom of a glass wrapped in wax paper to prevent sticking.
- Bake cookies in batches in middle of oven until pale golden, about 12 minutes, and cool on racks. Cookies may be stored between layers of wax paper in airtight containers up to 6 weeks frozen.
CRANBERRY-ORANGE CRISPY OATMEAL COOKIES
I tried to capture all the flavors I so enjoy at Christmas and I think I did just that! These buttery, crispy, chewy cookies are bursting with the outstanding flavors of Christmas. Hope you enjoy!
Provided by Diane Atherton
Categories Cookies
Time 20m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 degrees.
- 2. At a medium speed, mix butter and shortening until fluffy; add both sugars and mix well. Add eggs beating well after each.
- 3. Combine flour, oats, salt, baking powder and baking soda; gradually flour mixture add to sugar mixture. Scrap down bowl as needed. Add orange juice; mix well.
- 4. Combine rice cereal, coconut, cranberries, walnuts, chocolate chips and orange zest; gently mix to combine. Hand stir into batter.
- 5. Drop by tablespoon onto baking sheet; bake for 10 to 12 minutes until lightly golden. Remove to wire racks to cool.
- 6. NOTE: when zesting the orange peel be sure to only zest the orange part, not any of the white.
CRANBERRY ORANGE COOKIES
Cranberry Orange Cookies are soft, chewy and packed with orange flavor and fresh cranberries. The perfect cookie recipe for fall!
Provided by Jessica & Nellie
Categories Cookies
Number Of Ingredients 14
Steps:
- Preheat oven to 375°.
- Chop up the cranberries in small pieces and place in a bowl. If you don't want to sweeten them, you can add them to the batter just like that. If you want to sweeten them a bit, add the orange juice and 2-4 Tbsp sugar to the chopped cranberries and mix. Set them aside while preparing the cookie dough.
- Cream together sugar and butter for 2-3 minutes. Add the pudding mix and beat the mixture for 1 more minute.
- Add the egg, vanilla and orange extract and mix for 2 more minutes. Add the sour cream and mix just until combined.
- In a separate bowl, add the salt and baking soda to the flour and mix to combine. Add the dry mixture to the butter mixture and mix until smooth.
- Stir in the cranberries and orange zest with a wooden spoon.
- Use a cookie scoop to scoop out tablespoonfuls of the dough and place them about 2 inches apart on a prepared cookie sheet. Bake for 10 minutes. Let the cookies cool on the pan for about 5 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 92 kcal, Carbohydrate 15 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 12 mg, Sodium 91 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 2 g, ServingSize 1 serving
CRANBERRY OATMEAL COOKIES
These easy cranberry oatmeal cookies are perfect for your holiday baking. Sweet and tangy, they are perfectly chewy and soft. Made with walnuts and sweetened with cinnamon, they are the perfect Christmas treat.
Provided by Neli Howard | Delicious Meets Healthy
Categories Cookies
Time 35m
Number Of Ingredients 12
Steps:
- In a large bowl, mix the softened butter with brown sugar until very creamy. This is an essential step for the cookies to remain soft; you'll need about 5 minutes to achieve the desired texture. Then add one egg at a time and whisk well after each addition. At last, add the vanilla extract and mix until well combined.
- In another bowl, combine oats, flour, cinnamon, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir well to combine.
- Fold in cranberries and chopped walnuts and stir until combined.
- Cover the dough and refrigerate it for one hour. (If you're going to leave it for more than one hour, it is good to pre-scoop the cookies to have them ready to bake).
- When you're ready to bake, preheat the oven to 350F and line a baking sheet with parchment paper.
- Scoop the dough using a 1.5 tbsp ice cream scoop and lightly flatten the top of each cookie.
- Bake for 10-12 minutes or until the cookies are set and slightly brown on the edges but still soft in the center.
- Allow the cookies to cool for 10 minutes before transferring them to the cooling rack, or they might break.
- Optional: drizzle your cookies with melted white chocolate.
Nutrition Facts : Calories 193 kcal, Carbohydrate 24 g, Protein 3 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 33 mg, Sodium 100 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 4 g, ServingSize 1 serving
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