Giant Cranberry Oatmeal Cookies Food

OATMEAL CRANBERRY COOKIES

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.

CRANBERRY OATMEAL COOKIES

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.

OATMEAL CRANBERRY COOKIES

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 AND CHOCOLATE CHUNK COOKIES

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
• In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). Using a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.

CRANBERRY OATMEAL COOKIES

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.

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.

CHEWY CRANBERRY-OATMEAL COOKIES

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.

GIANT OATMEAL-RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Beat in eggs, one at a time; add vanilla.
• In a medium bowl, whisk together flour, salt, cinnamon, baking soda, and baking powder. With mixer on low, gradually add flour mixture and beat until well combined. Beat in oats and raisins until just combined.
• Arrange 3/4-cup balls of dough on prepared baking sheets, about 3 inches apart. Use the palm of your hand to flatten into 4-inch rounds. Bake, rotating halfway through, until golden brown, about 16 minutes. Let cool on sheets 2 minutes, then transfer to a wire rack to cool completely.

OATMEAL COOKIES

Steps:

• Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds. Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).
• Add eggs, one at a time, beating until combined.
• Stir in vanilla extract.
• In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.
• Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
• Gradually stir in oats until completely combined. If using raisins or chocolate chips, stir them in at this point.
• Chill dough in refrigerator for 30 minutes.
• Preheat oven to 375F (190C) and prepare cookie sheets by lining with parchment paper.
• Drop cookie by rounded 2-3 Tablespoon-sized ball onto parchment paper, spacing at least 2" apart.
• Bake on 375F (190C) for 10-12 (edges should be slightly browned, centers may still be slightly underbaked but shouldn't be raw, they'll bake completely as they cool).
• Allow cookies to cool completely on cookie sheet before serving and enjoying.

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.

CRANBERRY OATMEAL COOKIES

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.

GLUTEN FREE CRANBERRY OATMEAL COOKIES

Steps:

• In a medium mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, cinnamon, and salt until combined. Set aside.
• In a large mixing bowl, whisk together melted butter, granulated sugar, brown sugar, and cashew butter until smooth. Add the egg and vanilla extract and whisk to combine.
• Add the dry ingredients to the wet ingredients and mix with a rubber spatula or wooden spoon until everything is totally combined. Fold in the oats, dried cranberries, and chopped pecans. The dough will be slightly soft.
• Leaving the dough in your mixing bowl, cover the bowl with plastic wrap and refrigerate the dough for 30-40 minutes.
• Preheat the oven to 350℉ and line two baking sheets with parchment paper. When your oven has preheated, take the dough out of the refrigerator and scoop out the dough with a large 2" cookie scoop. Place each scoop of dough on your baking sheets 2-3 inches apart (I suggest no more than 9 cookies per sheet), and flatten them just slightly with the palm of your hand.
• Bake for 12-14 minutes until the edges are slightly golden brown, but the centers are still soft and pale. They will look underdone, but will be soft and chewy as they cool. Allow to cool on the baking sheet for 5-10 minutes before removing and placing on a wire cooling rack

GIANT CRANBERRY OATMEAL COOKIES

Steps:

• Preheat oven to 325 degrees. Line baking sheets with parchment. Toast the pecans and separately the coconut. In a bowl fitted with a paddle attachment, beat the butter and both sugars at medium speed until light and fluffy, about 2 minutes. Scrap the bowl. Add the egg, corn syrup and vanilla; beat for 1 minute on medium speed. Mix in half of the flour on low speed until combined, 30 seconds to a minute. Scrape the bowl. Briefly mix in remaining flour. Sprinkle in the cake flour, soda and salt and beat on low speed until well blended. With a wooden spoon stir in the cranberries, oats and coconut. Use your fingers to shape 2-oz pieces of dough (if doing giant cookies)into 2-inch disks. I usually shape into 1-inch balls. Bake until cookie edges and bottoms are golden and centers feel dry on the surface, but are still soft inside. About 15-16 minutes for giant cookies and 9-11 minutes for 1-inch balls. Let the cookies cool in the pan before transferring them to cool. These cookies will keep for three to four days at room temperature or for several weeks in the freezer.