Spiced Cranberry Oatmeal Cookies Food

SPICED CRANBERRY OATMEAL COOKIES

Steps:

• In a large bowl, beat the butter, brown sugar and sugar blend until well blended. Beat in the applesauce, egg and vanilla (mixture will appear curdled). Combine the oats, flour, cinnamon, baking powder, salt and nutmeg; gradually add to the butter mixture and mix well. Stir in the cranberries, chocolate chips and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets; flatten slightly. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks.

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.

THIN AND CRISPY OATMEAL RAISIN COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Mix 1 cup plus 1 tablespoon flour, baking soda, baking powder, and salt in a bowl.
• Place cold butter in a microwave-safe bowl and heat until soft, but not melted, 20 to 30 seconds. Add brown sugar and white sugar; mix with a metal whisk or spoon for 45 seconds. Add egg, vanilla extract, cinnamon, and nutmeg. Mix for 20 seconds. Pour in dry ingredients and mix for 10 to 20 seconds. Fold in oats and raisins for 30 seconds.
• Roll cookie dough into small balls, about 1 1/2 inches in diameter. Space cookie balls 3 inches apart on the prepared baking sheets.
• Bake in the preheated oven until tops are golden brown and edges are crisp, 13 to 15 minutes.

CRANBERRY RAISIN OATMEAL SPICE COOKIES

Steps:

• 1. Preheat oven to 375 degrees. Beat together butter, vanilla, brown sugar and sugar. Add egg and mix.
• 2. Combine dry ingredients and add to wet mixture. Add cranberries, raisins and walnuts (if desired). Mix well throughout dough.
• 3. Drop by rounded tablespoons onto ungreased cookie sheet. Bake for 8-10 minutes or until lightly golden brown.

OATMEAL SPICE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat brown sugar, margarine, and white sugar with an electric mixer in a large bowl until creamy. Beat in eggs until well blended; add milk and vanilla.
• Sift flour, baking soda, cloves, salt, and nutmeg together in a bowl. Add flour mixture to sugar mixture and beat until combined.
• Stir oats, raisins, and walnuts into sugar mixture; chill dough for at least 30 minutes. Drop dough 2 to 3 inches apart by rounded tablespoons onto baking sheets.
• Bake in preheated oven until golden, about 10 minutes.

CRANBERRY AND OATMEAL SPICE COOKIES

Steps:

• Preheat oven to 350°F Butter 2 baking sheets.
• Sift flour, cinnamon, baking soda, baking powder, salt, nutmeg and cloves in a small bowl to blend. Set aside,.
• Using electric mixer fitted with paddle attachment, beat butter and both sugars in a large bowl until blended and smooth, about 1 minute. Mix in egg and vanilla. Mix in flour mixture. Stir in oatmeal and cranberries.
• For each cookie, drop one tablespoon of dough onto sheet, spacing 2-inches apart. Bake until tops and bottoms are lightly golden, rotating baking sheets, front to back and top to bottom halfway through baking to ensure even browning, about 13-15 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks to cool completely.
• DO-AHEAD TIP: Cookies can be made up to 5 days ahead. Store airtight at room temperature.

OATMEAL CRANBERRY COOKIE

Steps:

• Heat oven to 350°F. (I bake these at 325°F in my convection oven.)
• In a medium bowl sift flour, baking soda, baking powder, salt, cinnamon, and allspice.
• In a separate large bowl, cream together shortening, brown sugar, and granulated sugar until fluffy. Add eggs and vanilla. Combine well.
• Add flour mixture to wet ingredients and stir until just combined.
• Then add oats, cranberries, and chocolate and combine by hand.
• Use 1/4 cup and scoop onto cookie sheet, you should get about 6 per sheet.
• Bake for 8-12 minutes, or until the edges are golden brown and the top no longer appears wet.
• Allow to cool on the cookie sheet for a few minutes then transfer to a cooling rack.

OATMEAL SPICE COOKIES

Steps:

• Cream butter and sugar.
• Beat in eggs.
• Add spices, flour, soda and salt.
• stir in oatmeal and nuts.
• Drop by tsp onto lightly greased cookie sheet.
• bake 375 for 10-12 minute.

CRANBERRY ORANGE BAKED OATMEAL

Steps:

• Preheat the oven to 375°F and spray an 8×8 inch square baking dish with cooking spray.
• In a large bowl, mix together the oats, baking powder, cinnamon, ginger and salt.
• Add in the milk, orange juice, orange zest, maple syrup, yogurt, flaxseed, coconut oil and vanilla. Stir well to combine. Gently fold in cranberries.
• Carefully pour oatmeal mixture into the prepared baking dish. Bake for 50-60 minutes or until the middle of the bake is set and the top is golden. Remove from the oven and let cool for about 10 minutes while you make glaze.
• Make the glaze by combining Greek yogurt, maple syrup, orange juice, orange zest and vanilla in a small bowl. Add more orange juice if needed to thin. You want to be able to drizzle the glaze over the baked oatmeal.
• Drizzle glaze over baked oatmeal, cut into 6 slices and serve.
• Store in the refrigerator in an airtight container for up to 5 days. To reheat the whole baked oatmeal, cover with foil and reheat in a 350°F oven for about 20 minutes. For individual portions, set oven (or toaster oven) to 350°F and bake for 5-10 minutes or reheat in the microwave for 1 minute.

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:

• 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.

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.

ALMOND BUTTER, OAT AND CRANBERRY COOKIE DOUGH BALLS

Steps:

• Add the flour, almond butter, maple syrup, oats, cranberries, vanilla and dates to a large bowl and stir to combine. Refrigerate the dough for 30 minutes.
• Scoop out 1 tablespoon size portions of dough and roll into a ball. Place the cookie dough ball onto a plate and continue the process with the remaining dough.
• Cookie dough balls can be stored in an airtight container in the fridge for up to 2 weeks.