Cranberry Pecan Oatmeal Cookies Food

CRANBERRY PECAN OATMEAL COOKIES

Steps:

• Preheat oven to 350°. Cream butter and sugars until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, cinnamon, salt, baking powder and baking soda; gradually beat into creamed mixture. Stir in remaining ingredients., Drop by tablespoonfuls 1 in. apart onto ungreased baking sheets. Bake until light golden brown, 12-15 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

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 PECAN COOKIES

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.

CRANBERRY PECAN OAT COOKIES

Steps:

• Prehehat oven to 350 degrees.
• Chop pecans and cranberries.
• Cream together butter, egg, sugar and syrup.
• Stir in flour, oats and baking powder.
• Stir in pecans and cranberries.
• With a teaspoon, drop dough onto baking paper lined cookie sheet, about 1 inch apart.
• Bake about 10 to 20 minutes (I remember the time varied for some reason each time I made them. Start watching them after 10 minutes).

MOLASSES OATMEAL CRANBERRY COOKIES

Steps:

• Position oven rack in center of oven; preheat oven to 375°; lightly butter a large baking sheet; set aside.
• In a bowl, whisk the flour, baking soda, cinnamon, and salt; set aside.
• Use an electric mixer on medium speed to beat the butter until slightly softened, about 2 minutes.
• Add in the sugar; beat until light, creamy, and pale yellow, about 3 minutes.
• Add in molasses and beat until well combined, then beat in eggs one at a time; finally beat in the vanilla until smooth.
• Turn off the beaters, add the prepared flour mixture, and beat at low speed just until a soft dough starts to form; there will be some dry patches of flour left.
• Scrape down the beaters, remove them, and stir in the oats and dried cranberries with a wooden spoon, just until evenly distributed and the flour is fully moistened.
• Mound by rounded tablespoonfuls onto the prepared baking sheet, spacing about 3 inches apart.
• Gently flatten the mounds a little with your hand or a rubber spatula.
• Bake 12-14 minutes, until brown but still pliable and soft.
• Leave cookies on baking sheet for a couple of minutes, and then transfer them to a wire rack to cool completely.
• Cool baking sheet for at least 5 minutes and butter it again before baking another batch.
• **May substitute raisins, dried blueberries, dried cherries, dried currants, or chopped dried pitted dates for the dried cranberries.

CRAZY YUMMY CRANBERRY PECAN COOKIES WITH ORANGE GLAZE

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Sift the flour, baking soda, and salt together in a bowl.
• In a large bowl, beat together the butter, white and brown sugars, and vanilla extract with an electric mixer until the mixture is creamy and well blended. Beat in eggs, one at a time, and then gradually beat in the flour just until the mixture makes a soft dough. Stir in the pecans, rolled oats, and cranberries, and drop by heaping spoonfuls onto ungreased baking sheets.
• Bake in the preheated oven until the cookies are set and the edges are slightly brown, 10 to 12 minutes. Let the cookies cool for 1 minute on baking sheets before removing to wire racks to finish cooling. Glaze cookies while still a little warm.
• Place the confectioners' sugar and orange juice in a microwave-safe bowl, and stir to dissolve the sugar. Stir in the orange zest and butter, and microwave on medium power until the butter melts and the mixture is warm, about 30 seconds. Stir the warm glaze until smooth, and drizzle over cookies.

CRANBERRY PECAN COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, combine cookie dough, pecans, chips, cranberries and vanilla. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets., Bake until lightly browned, 10-12 minutes. Cool 2 minutes before removing from pans to wire racks. Store in an airtight container.

OATMEAL CRANBERRY COOKIES

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.

CRANBERRY PECAN OATMEAL COOKIES

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Cream butter and sugars together until creamy.
• 3. Add eggs and Vanilla and mix well. Meanwhile, in another bowl, stir together flour, baking soda, cinnamon and salt.
• 4. Slowly add dry ingredients to creamed sugar and egg mixture and mix well.
• 5. Add oats, cranberries, pecans and orange zest. Mix together until well combined.
• 6. Drop by tablespoonfuls onto ungreased cookie sheet (I line mine with parchment paper or use silicone mat). Bake 10-12 minutes until golden brown.
• 7. Cool 1-2 minutes on the cookie sheet and then remove to a wire rack to cool completely.

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.