Grape Nuts Oatmeal Cranberry Cookies Recipes

Steps:

• Preheat oven to 375°F.
• Mix flour, baking soda and salt in small bowl.
• Beat margarine in large bowl with electric mixer on medium speed to soften.
• Gradually add sugars, beating until light and fluffy.
• Beat in egg and vanilla.
• Gradually add flour mixture, beating well after each addition.
• Stir in cereal, oats and cranberries.
• Drop by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake 8 minutes or until lightly browned.
• Cooled 1 minute; remove from cookie sheets.
• Cool completely on wire racks.

Steps:

• Preheat oven to 375°F.
• Mix flour and backing soda in small bowl.
• In separate bowl, mix applesauce and flax seed.
• Gradually add sugars, beat until well mixed.
• Beat in egg and vanilla.
• Gradually add flour mixture, beating well after each addition.
• Stir in oats, cereal and cranberries.
• Drop by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake 8 minutes or until lightly browned.
• Cool 1 minute, remove from cookie sheets.
• Cool completely on wire racks.
• Enjoy.

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.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in the egg, milk and lemon juice. Combine the flour, ground walnuts, baking powder, salt and baking soda; gradually add to the creamed mixture and mix well. Stir in the cranberries and chopped walnuts. , Drop by heaping tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 16-18 minutes or until golden brown. Remove to wire racks to cool.

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.

Steps:

• Heat oven to 375*.
• Cream butter and sugar.
• Add egg,and vanilla, beat well.
• Mix flour, baking powder, salt, and baking soda.
• Add to creamed mixture.
• Stir in remaining ingredients.
• Drop by rounded teaspoons, 2 inches apart, on greased sheet.
• Bake for 10 minutes, or until edges start to brown lightly.
• Cool on wire racks.

Steps:

• Preheat oven to 350.
• Beat butter and sugar in large bowl with electric mixer on medium speed until smooth. Add honey, eggs, and vanilla; mix well.
• Add baking soda, salt, rolled oats, flour, and grape-nuts. Combine until just mixed.
• Drop rounded tablespoonfuls of dough, 2-inches apart onto lined or greased cookie sheets. Bake for 10-14 minutes or until golden brown.
• Cool 2-3 minutes; remove from baking sheets. Cool completely on wire racks.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place an oven rack in the upper third of the oven. Line baking sheets with parchment paper.
• Place unsalted butter and light brown sugar into the work bowl of a stand mixer and mix on medium-slow speed until very fluffy, 3 to 4 minutes. Beat in the vanilla extract, followed by eggs, one at a time. Reduce mixer speed to lowest speed and leave running.
• In a separate bowl, whisk together the rolled oats, flour, baking powder, cinnamon, kosher salt, and nutmeg. Pour the dry ingredients into the slowly running mixer in thirds; mix in dried cranberries and nuts until just incorporated. Using a large cookie scoop, place dough on prepared baking sheet about 2 inches apart.
• Bake one batch at a time in the preheated oven just until the edges are brown, 17 to 18 minutes. Allow to cool on baking sheets for about 5 minutes before removing to finish cooling on wire racks.