CRANBERRY WALNUT OATMEAL COOKIES
Make and share this Cranberry Walnut Oatmeal Cookies recipe from Food.com.
Provided by Crisco Recipes
Categories Dessert
Time 27m
Yield 3 dozen cookies
Number Of Ingredients 13
Steps:
- HEAT oven to 350ºF. Coat baking sheets with no-stick cooking spray.
- BEAT shortening, sugar and brown sugar in large bowl at medium speed of electric mixer until blended. Beat in eggs and vanilla. Combine flour, baking soda, cinnamon and salt in small bowl. Beat into shortening mixture until smooth. Stir in oats, dried cranberries and walnuts. Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets.
- BAKE 10 to 12 minutes or until light brown. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely.
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.
DRIED CRANBERRY-WALNUT OATMEAL COOKIES
This is the best cranberry oatmeal cookie I've ever tasted. Slightly crisp on the outside, but oh so chewy on the inside. I can't believe it hasn't been posted yet! It's from the Crisco site. Note: If you use old-fashioned oats, the cookies will come out crisper and less moist; If you use quick oats, the cookies will be chewier and more moist. Also, bake until cookies are *just* set, where the center of the cookie still looks a little wet.
Provided by Karen..
Categories Drop Cookies
Time 18m
Yield 6 dozen, 72 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- Combine 3/4 cup shortening and sugars in large bowl.
- Beat at medium speed with electric mixer until well blended.
- Beat in eggs and vanilla until well blended.
- Combine flour, baking soda and salt in small bowl.
- Stir into creamed mixture; mix well.
- Add oats, dried cranberries and walnuts.
- Drop dough by teaspoonfuls about 2 inches apart onto non-stick cookie sheets.
- Bake at 375°F for 8 minutes or until firm and light brown.
- Cool on cookie sheets 4 minutes; transfer to cooling rack.
Nutrition Facts : Calories 67.5, Fat 3.5, SaturatedFat 1, Cholesterol 6.4, Sodium 28.5, Carbohydrate 8.2, Fiber 0.5, Sugar 4.5, Protein 1
CRANBERRY WALNUT OATMEAL COOKIES WITH GINGER
So, I said to myself, "Self? I want to make these cookies. They can't be that different from Oatmeal Raisin." And Myself said, "Go fer it!"
Provided by Briar Rose
Categories Drop Cookies
Time 53m
Yield 3 dozen, 20 serving(s)
Number Of Ingredients 15
Steps:
- 1. Heat Oven to 350.
- 2. Mix all ingredients except oats, flour and raisins in large bowl. Stir in oats, flour, nuts and cranberries.
- 3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- 4. Bake 9-11 minutes or until light brown. Immediately remove from cookie sheet. Cool on wire rack.
Nutrition Facts : Calories 257.7, Fat 14.9, SaturatedFat 4.8, Cholesterol 33.4, Sodium 182.7, Carbohydrate 28.3, Fiber 2, Sugar 14.3, Protein 4.2
CRANBERRY-WALNUT OATMEAL COOKIES (VEGAN & GLUTEN-FREE)
This recipe comes from http://enlightenedcooking.blogspot.com These cookies are a great way to use up over-ripe bananas, and they have no added sugar, no eggs, and no gluten. They are delicious and at my house can constitute a guiltless cookie-breakfast! :o)
Provided by worldmom12
Categories Drop Cookies
Time 24m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- In a large bowl, combine the oats, cranberries, and walnuts.
- In a medium bowl, combine the banana, oil, vanilla, cinnamon, salt, and baking soda until well blended.
- Add banana mixture to oat mixture, stirring to combine. Let stand 15 minutes.
- Lightly spray cookie sheets with cooking spray or line with parchment paper.
- Drop dough by rounded tablespoonfuls onto prepared sheets.
- Bake 14 to 15 minutes or until lightly golden brown. Let cool on sheets 1 minute.
- Transfer cookies to wire racks; cool completely.
- Store in an airtight container for up to 3 days (or freeze in airtight bags/containers).
MOLASSES OATMEAL CRANBERRY COOKIES
Make and share this Molasses Oatmeal Cranberry Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h45m
Yield 48 cookies, about
Number Of Ingredients 12
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.
Nutrition Facts : Calories 111.7, Fat 4.4, SaturatedFat 2.6, Cholesterol 19, Sodium 68.3, Carbohydrate 16.5, Fiber 0.9, Sugar 7.9, Protein 1.7
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