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-PUMPKIN COOKIES
Soft, cake-like cookies.
Provided by Lucy Randall
Categories Fruits and Vegetables Vegetables Squash
Time 32m
Yield 36
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets.
- Bake for 10 to 12 minutes.
Nutrition Facts : Calories 89.7 calories, Carbohydrate 12.9 g, Cholesterol 11.9 mg, Fat 3.9 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 1.8 g, Sodium 131.1 mg, Sugar 6 g
GLUTEN-FREE PUMPKIN, OAT AND CRANBERRY COOKIES
Steps:
- For the cookies: Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. In a small bowl, whisk together the flour blend, oat flour, quick-cooking oats, pumpkin pie spice, baking soda and salt. In a large bowl, cream together the softened coconut oil, granulated sugar and coconut sugar. Beat in the egg and vanilla. Stir in the flour mixture in two additions, alternating with the pumpkin puree, stirring just until combined. Stir in the cranberries.
- Place some old-fashioned oats in a small bowl. Using a 1 3/4-inch ice-cream scoop, scoop up cookie dough and drop it into the bowl. Roll the dough in the oats to coat. Place the dough on a prepared baking sheet and repeat with the remaining cookie dough. Bake until the cookies are golden, about 25 minutes. Let cool on the baking sheet set over a wire rack.
- In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
PUMPKIN CRANBERRY COOKIES
From a "clip-out" recipe that I found many years ago. The original recipe calls for raisins but I like using dried cranberries. These have a nice soft texture.
Provided by HokiesMom
Categories Dessert
Time 1h15m
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F.
- Cream together the butter and the sugars.
- Beat in the egg, pumpkin and vanilla.
- Mix dry ingredients together and then add to the wet ingredients and blend well.
- Stir in dried cranberries.
- Drop batter by rounded tablespoons onto a greased cookie sheet.
- Bake for 15-20 minutes or until golden brown.
Nutrition Facts : Calories 144.7, Fat 6.7, SaturatedFat 4, Cholesterol 28.7, Sodium 133.9, Carbohydrate 19.4, Fiber 0.8, Sugar 7.3, Protein 2.1
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