Reduced Fat Cranberry Oatmeal Cookies Food

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.

REDUCED-FAT CRANBERRY OATMEAL COOKIES

Steps:

• Preheat oven to 375.
• In a large bowl beat Smart Balance, sugars, egg white, and vanilla until fluffy.
• Make a well in the center of the bowl and add flours, baking soda, and salt. Beat to mix well.
• Add cereal, oatmeal, and cranberries, stirring to blend.
• Drop by tablespoons onto an ungreased cookie sheet. The dough may seem to be too "loose", but they will bind well when they bake.
• Bake 9 minutes, or until tops are lightly browned.

LOW FAT & SCRUMPTIOUS OATMEAL CRANBERRY COOKIES

Steps:

• Mix all ingredients together in medium bowl. Drop mixture by tablespoonfuls or cookie scooper onto nonstick cookie sheet. Bake at 350 degrees for 8-10 minutes. Cool on cookie pan for 2-3 minutes and then transfer to wire racks to cool completely. Makes approximately 3 - 3 ½ dozen small, soft cookies. Recipe is easily doubled.

DELIGHTFUL (LOW-FAT) CRANBERRY MUFFINS

Steps:

• Preheat oven to 400.
• Coat a 12-muffin tin with nonstick cooking spray.
• Whisk the flour with the baking powder and salt and set aside.
• Beat the egg, sugar and margarine with an electric mixer set on medium until smooth.
• Add the orange juice and orange peel and beat again.
• Mix the flour and cranberries into the batter by hand just until combined.
• Spoon the batter into the muffin cups so that each is about two-thirds full.
• Bake for 15 to 20 minutes our until the muffins are lightly browned, puff up and a toothpick inserted in the center comes out clean.
• Cool in the tin set on a wire rack for about 10 minutes.
• Remove the muffins from the tin and eat them warm or let them cool completely on wire rack.

LOW FAT APPLE-CRANBERRY BREAKFAST COOKIES

Steps:

• Preheat oven to 350°F.
• Combine butter and sugar in the bowl of an electric mixer; beat until light and fluffy, about 1 minute. Add eggs and beat for 30 seconds; add applesauce and beat just to mix.
• In another bowl, stir together flour, salt, cinnamon and baking soda; add to mixer and beat to form batter. Mix in oats. Add apples, cranberries and walnuts; combine by hand.
• Coat cookie sheet with cooking spray. Drop batter by heaping tablespoons 1 inch apart. Bake until cookies are lightly browned and firm, about 13 to 15 minutes.
• Remove from oven and let stand 10 minutes. Move to wire rack and cool completely. Note: Store leftovers in an airtight plastic bag or container in the freezer.

LOW-FAT OATMEAL COOKIES

Steps:

• In a medium bowl, combine the first 10 ingredients; mix well. Stir in raisins (dough will be stiff). Drop by tablespoonfuls onto baking sheets that have been coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned.

VERY LOW FAT, DELICIOUS OATMEAL RAISIN COOKIES

Steps:

• In a medium bowl, combine the raisins, water, egg whites, and molasses.
• Stir until well mixed.
• Add the sugar, brown sugar, and vanilla.
• Stir to combine.
• In a small bowl, combine the flour, nonfat dry milk powder, baking powder, and cinnamon.
• Mix well.
• Slowly add the flour mixture to the raisin mixture.
• Stir in oats.
• On a baking sheet coated with nonstick cooking spray, drop batter by teaspoonfuls.
• Leave 2 inches between each cookie. They do spread a little bit.
• Bake at 350° for 8-10 minutes or until edges are light golden-brown (I baked mine for 7.5 minutes to keep them very chewy! Yum!).
• Remove cookies from oven when they are done.
• Place cookies on a wire rack to allow them to cool.
• Enjoy without guilt!

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.

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.