Oatmeal Cranberry Cookies Food

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.

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.

CRANBERRY OATMEAL COOKIES

Steps:

• Heat oven to 375°F. Grease cookie sheets with shortening. In large bowl, beat butter, granulated sugar and brown sugar until light and fluffy. Add buttermilk and eggs; beat well. Add flour, baking powder, baking soda, cinnamon, salt, nutmeg and orange peel; blend well. Add oats; mix well. Fold in cranberries and walnuts.
• Drop by rounded teaspoonfuls onto cookie sheets.
• Bake 8 to 10 minutes or until golden brown around edges. Cool 1 minute before removing from cookie sheets. Cool completely.

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:

• 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.

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time. Combine oats, flour, salt, and baking soda; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries and white chocolate. Drop by rounded teaspoons onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until golden brown. Cool on wire racks.

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.

OATMEAL CRANBERRY COOKIES

Steps:

• 1. In food processor pulse cranberries and 1/4 cup sugar a few times to roughly chop. Place in bowl and set aside.
• 2. In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside
• 3. Back in food processor combine eggs and remaining sugar and brown sugar. Run until well combined. Add eggs, Vanilla, and milk. Run until well combined. Add flour mixture and run until well combined. Remove from food processor and stir in oats and then fold in Cranberries.
• 4. Cover and refrigerate at least 2 hours. You can wrap in plastic wrap and freeze at this point too, if you want to make at a later date.
• 5. Preheat oven to 350°. Line cookie sheet with parchment paper. Roll about 2 tablespoons into a ball. Smash down with a drinking glass. Bake 16 minutes for a soft cookie or 18-20 for a crispier cookie (I like soft.) Remove to cooling rack. Cool completely or eat them warm. Enjoy!

CHEWY OATMEAL CRANBERRY COOKIES

Steps:

• 1. In a bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda.
• 2. In a small bowl, whisk together the eggs, milk and vanilla.
• 3. In the bowl of a mixer, using a paddle attachment, combine the room temperature butter with the sugars. Beat on medium speed until mixture is light and fluffy.
• 4. Set the mixer to low speed, and gradually add egg mixture to the sugar mixture- beat well.
• 5. Add flour mixture- beat just until combined.
• 6. Remove bowl. Stir in the oats and cranberries.
• 7. Cover and put dough in the refrigerator until firm, at least 2-3 hours. (Can be left longer.).
• 8. Preheat oven to 350 degrees. Line a few baking sheets with parchment paper. If you only have one baking sheet, place extra dough back in refrigerator between bakings.
• 9. Shape pieces of dough into 2-tablespoon balls and place 3 inches apart on sheets.
• 10. Press with the bottom of a glass to flatten dough into 2-inch-diameter.
• 11. Bake until golden but still soft in center, 16 to 18 minutes, turning sheets halfway through for even baking.
• 12. Remove from oven; transfer with parchment to a wire rack to cool. Store in airtight container at room temperature for up to 1 week.

OATMEAL CRANBERRY COOKIES

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.

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.

HEALTHY VEGAN OATMEAL CRANBERRY COOKIES

Steps:

• Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
• In a large bowl, whisk together all of the dry ingredients.
• In a medium bowl, whisk together the wet ingredients.
• Pour the wet mixture over the dry mixture. Using a rubber spatula, stir and fold until well mixed. Fold in cranberries. Dough will be very sticky and wet.
• Using a small or medium cookie scoop, scoop and drop cookie dough balls onto the prepared baking sheet-spaced evenly apart. Using a fork, flatten cookies to desired thickness.
• Bake for 12-16 minutes. Mine took 14 minutes. Place baking sheet on a cooling rack, allowing cookies to firm up for about 10 minutes. Using a heatproof spatula, transfer cookies directly onto the cooling rack. Allow to cool for 1 hour. Storing instructions below. Enjoy!

OATMEAL CRANBERRY COOKIES

Steps:

• Preheat the oven to 350°F and line a baking sheet with parchment paper.
• In a small bowl, whisk together the oats, flour, baking powder, cinnamon, and salt; set aside.
• In the bowl of a stand mixer or using a handheld mixer, beat the sugar and butter on medium speed until creamed, 1 to 2 minutes. Add the egg, followed by the vanilla extract and beat until combined, 1 more minute.
• With the mixer on low speed, slowly add in the dry ingredients and mix until just combined, without over mixing. Fold in the cranberries and white chocolate chips.
• Divide the dough into 1 ½ tablespoon-sized balls using a spring-loaded scoop and press down slightly to flatten. Bake for 12-14 minutes or until cookie edges have set but the center still looks soft. Cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.

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.

HEALTHY OATMEAL CRANBERRY COOKIES

Steps:

• Preheat oven to 350 F.
• Spread the almonds onto a baking sheet and roast for 10 minutes. Remove from the oven and once cool, roughly chop. Transfer the nuts to a large bowl and add flours, oats and salt. Mix and set aside.
• Increase the oven temperature to 375 F. Line two baking sheets with parchment paper and set aside.
• Place the butter, sugar, and orange zest in a bowl of an electric mixer with paddle attachement. Beat on medium speed for 2 minutes, until combined. Add the almond flour mixture and continue to beat on low until the dough comes together. Add the cranberries and orange juice and beat for another few seconds.
• Place a long sheet of plastic wrap on the counter and scoop the cookie dough into the interior. Use your hands to mould a log of dough approximately 2 inches thick. Wrap the dough log in plastic wrap and store in the freezer for 20-30 minutes until firm.
• Remove cookie dough log from the freezer and discard plastic wrap. Using a sharp knife, cut 1/4 inch thick slices and place on prepared parchment paper lined cookie sheets.
• Bake cookies for 18 minutes. Remove from the oven and set aside until completely cooled.

HEALTHY CRANBERRY OATMEAL COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees, cover 2-3 rimmed baking sheets with parchment paper.
• In a small bowl combine the flour, baking soda and salt, set aside.
• In a large bowl or standing mixer whip butter and sugar, add in egg and vanilla.
• Add in apple sauce and mix. Then add in the flour mixture and mix until just combined.
• Pour in the oats and dried cranberries and mix until just combined, over-mixing will make tough cookies. Then place in fridge for 15 minutes to firm up.
• Use a spoon to scoop golf ball sized dollops of cookie dough, give enough room for a little spreading.
• Bake for 10- 15 minutes until golden brown.

CRANBERRY OATMEAL COOKIES

Steps:

• Preheat oven at 325°F / 165°C / Gas Mark 3
• In a small bowl, melt the butter and set it aside to cool.
• In a large bowl, combine the rolled oats, brown sugar, all-purpose flour, baking soda, raisins, and dried cranberries. Pro tip - Make sure the mixture is well combined before you add the wet ingredients.
• Next, add the melted butter and milk. Stir to combine well until you are able to squish the mixture into a ball. Pro tip - If necessary, add a few more tablespoons of milk to help squish it all into a ball.
• Shape golf size balls, then flatten them. Place them on a baking sheet lined with parchment paper, leaving enough space for them to spread some.
• Bake for 20 to 22 minutes or until lightly golden. Cool on the cookie sheet for 5 minutes. Then, transfer to a wire rack to cool completely before you transfer to an air-tight container.

CRANBERRY OATMEAL COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees
• Lightly grease two baking sheets or line with parchment paper
• Cream the butter, sugar, barley syrup, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, vinegar, and vanilla
• Beat in the egg
• Add the oats, flour, dried fruits, and nuts
• Stir to combine
• Drop the cookies by the tablespoon onto the baking sheet and shape them into rounds
• Bake the cookies for about 14 minutes, reversing the pans halfway through to ensure even cooking
• They are done when the cookies begin to brown on the edges and the center is still very soft Transfer cookies to a wire rack to cool

OATMEAL-CRANBERRY COOKIES

Steps:

• Position the racks to the top and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, cinnamon, baking soda and salt in a medium bowl.
• Beat the butter, brown and granulated sugars, in a large bowl, with an electric mixer on medium-high speed, scraping down the sides of the bowl occasionally, until light and fluffy. Beat in the eggs, one at time, until incorporated and then beat in the vanilla. Reduce the speed to low. Beat in the flour mixture, a little at a time, until a smooth dough forms. Stir in the oats and cranberries with a rubber spatula or wooden spoon.
• Drop heaping tablespoons of the dough onto the prepared baking sheets, spaced about 2-inches apart. Bake the cookies, rotating the baking sheets halfway through, until golden brown, but still soft in the middle, about 15 minutes. Let the cookies cool slightly on the baking sheets, and then transfer to wire racks to cool completely.

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.