CRANBERRY OATMEAL COOKIES
Dotted with cranberries, orange zest and vanilla chips, these cookies are so colorful and fun to eat. They look lovely on a dessert tray and would be a great addition to your Christmas cookie lineup. -Pat Habiger, Spearville, Kansas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 89 calories, Fat 4g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 50mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
OATMEAL-CRANBERRY COOKIES
Tweak the classic oatmeal-raisin cookie by swapping in dried cranberries.
Provided by Food Network Kitchen
Time 1h30m
Yield about 24 cookies
Number Of Ingredients 11
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.
CRANBERRY OATMEAL COOKIES
A crispy chewy cookie my mom used to make when I lived in Oregon. Dried cranberries are also divine in this.
Provided by Sarah Parker
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 25m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 141.3 calories, Carbohydrate 16 g, Cholesterol 28.2 mg, Fat 8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 3.5 g, Sodium 121.2 mg, Sugar 6.5 g
CRANBERRY OAT COOKIES
You'll delight everyone with these goodies from Heather Breen of Chicago, Illinois. She created tasty cookies that are crunchy on the outside, chewy on the inside and dotted with dried cranberries.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine sugars and oil until blended. Beat in egg, milk and vanilla. Combine the oats, flour, baking soda and salt; gradually add to sugar mixture and mix well. Stir in cranberries., Drop by tablespoonfuls onto baking sheets coated with cooking spray. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts : Calories 79 calories, Fat 3g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 64mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
OATMEAL CRANBERRY COOKIES
Make and share this Oatmeal Cranberry Cookies recipe from Food.com.
Provided by Mysterygirl
Categories Drop Cookies
Time 22m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, cream butter with brown sugar and spices. Beat in egg, applesauce and vanilla extract.
- Mix flour, oats and remaining dry ingredients including cranberries, in a separate bowl.
- Add dry ingredients to butter mixture. Stir until well blended.
- Scoop 2 tablespoons of batter and drop onto a cookie sheet lined with parchment paper. Flatten each cookie with the back of the tablespoon. Repeat until sheet is full, being careful not to crowd. Bake for about 10 minutes, or until lightly golden.
- Cool on a wire rack for at least 5 minutes. Store in an airtight container.
Nutrition Facts : Calories 100.1, Fat 1.6, SaturatedFat 0.6, Cholesterol 12, Sodium 184.1, Carbohydrate 20.2, Fiber 1.8, Sugar 8.2, Protein 2.2
OAT & CRANBERRY BARS
Easy to make, these delicious energy-packed oat bars are an ideal snack to make on a camping holiday or to take on long car journeys
Provided by Mary Cadogan
Categories Breakfast, Snack
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Line the base of a 20cm square tin with baking parchment.
- In a large bowl, mix together the flour, oats, sugar and cranberries. Make a well in the centre and add the butter, golden syrup, egg and vanilla extract. Stir well until evenly damp.
- Tip into the tin and spread out evenly. Sprinkle with almonds and bake for 20-25 mins until lightly golden. Cool in the tin for 10 mins, then cut into 6 one way and 2 the other to make 12 bars. Dust with icing sugar.
Nutrition Facts : Calories 216 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
OATMEAL CRANBERRY COOKIES
Studding chewy oatmeal cookies with cranberries gives them a bit of bright color and a slight tang. Any dried fruit can be substituted.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen
Number Of Ingredients 13
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 PECAN OAT COOKIES
This is a chewy cookie which I made up some years ago. It can be made with gluten free oats and gluten free flour, too. The amount is a guess because I didn't make these cookies for about two years and can't remember how many it yields, but I guess it is something around 30 cookies.
Provided by Mia in Germany
Categories Drop Cookies
Time 35m
Yield 30 cookies, 30 serving(s)
Number Of Ingredients 10
Steps:
- Prehehat oven to 350 degrees.
- Chop pecans and cranberries.
- Cream together butter, egg, sugar and syrup.
- Stir in flour, oats and baking powder.
- Stir in pecans and cranberries.
- With a teaspoon, drop dough onto baking paper lined cookie sheet, about 1 inch apart.
- Bake about 10 to 20 minutes (I remember the time varied for some reason each time I made them. Start watching them after 10 minutes).
Nutrition Facts : Calories 107, Fat 5.8, SaturatedFat 2.2, Cholesterol 14.3, Sodium 48.6, Carbohydrate 13, Fiber 0.9, Sugar 7, Protein 1.4
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.
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- Preheat the oven to 350° and position 2 racks in the lower third. In a large bowl, using an electric mixer, beat the butter and brown sugar until fluffy. In a small bowl, dissolve the baking soda in the warm water, then beat it into the butter mixture. Add the eggs, vanilla and orange zest and beat at low speed until combined. Beat in the flour and salt until barely combined, then mix in the oats, cranberries and chips.
- For each cookie, use an ice cream scoop or a large spoon to scoop 3 tablespoons of the dough onto parchment-lined or nonstick baking sheets; space them 2 inches apart. Bake the cookies for about 13 minutes, until lightly browned and crisp around the edges but a little soft in the center; shift the pans from top to bottom and front to back for even baking. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely.
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- In a separate heat proof bowl, melt the butter in the microwave. Once melted, stir in the 2 tbsp of golden syrup until it has dissolved.
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