Cranberry Oatmeal Bar Cookies Recipes

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CRANBERRY OATMEAL COOKIES



Cranberry Oatmeal Cookies image

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

1 cup butter, softened
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups quick-cooking oats
1 cup raisins
1 cup coarsely chopped fresh or frozen cranberries
1 tablespoon grated orange zest
1 package (10 to 12 ounces) white baking chips

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.

CRANBERRY OAT BARS



Cranberry Oat Bars image

These little bars are great to snack on, are perfect at holiday time, and would be excellent for a cookie exchange. If you have leftover dough after forming the bars, don't worry, I find that the thinner the crust, the better.

Provided by Inger

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 45m

Yield 16

Number Of Ingredients 9

2 cups fresh or frozen cranberries
¾ cup sugar
2 tablespoons orange zest
1 ½ cups all-purpose flour
1 ½ cups rolled oats
1 cup packed light brown sugar
1 teaspoon baking powder
½ teaspoon salt
¾ cup butter

Steps:

  • In a small saucepan over medium high heat, combine the cranberries, white sugar and orange zest. Bring to a boil, then reduce heat and cook until the mixture has reduced to about 1 cup.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan, line with foil, then grease the foil.
  • In a medium bowl, stir together the flour, oats, brown sugar, baking powder and salt. Cut in the butter using your hands or a pastry blender until the mixture resembles coarse crumbs. Press half of this mixture firmly into the prepared pan. Spread the cranberry sauce evenly over the base, then crumble the remaining oat mixture over the top.
  • Bake for 10 to 15 minutes in the preheated oven, until the top is golden brown. Cool completely before cutting into bars.

Nutrition Facts : Calories 242.6 calories, Carbohydrate 38.6 g, Cholesterol 22.9 mg, Fat 9.3 g, Fiber 1.7 g, Protein 2.4 g, SaturatedFat 5.6 g, Sodium 161.2 mg, Sugar 23.3 g

OATMEAL CRANBERRY COOKIES



Oatmeal Cranberry Cookies image

Provided by Food Network

Categories     dessert

Time 32m

Yield 5 dozen cookies

Number Of Ingredients 13

1 cup unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 teaspoon pure vanilla extract
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamon
3 cups rolled oats
1 cup dried cranberries (or other dried fruit)

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.

OATMEAL-CRANBERRY-SOUR CREAM BARS



Oatmeal-Cranberry-Sour Cream Bars image

Prize-Winning Recipe 2006! Oatmeal cookie mix creates a head start to a fruit-filled bar cookie. Yum!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 3h25m

Yield 16

Number Of Ingredients 11

1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
1/4 teaspoon ground cinnamon
1/2 cup butter or margarine, softened
1 egg
3/4 cup sour cream
3 tablespoons sugar
2 teaspoons grated lemon peel
1/4 teaspoon vanilla
1 egg yolk
1 cup dried cranberries
1/2 cup coarsely chopped pecans

Steps:

  • Heat oven to 350°F. Line 9-inch square pan with foil, leaving 1 inch of foil extending up over sides of pan. Spray foil-lined pan with cooking spray.
  • In large bowl, stir cookie mix, cinnamon, butter and egg until stiff dough forms. Reserve 1/4 of the dough. Press remaining dough in bottom of foil-lined pan. Bake 15 minutes.
  • In small bowl, stir sour cream, sugar, lemon peel, vanilla and egg yolk until well blended. Stir in cranberries. Spread over crust. Stir pecans into reserved oatmeal dough; crumble over cranberry mixture.
  • Bake 18 to 20 minutes or until top is light brown. Cool 30 minutes. Refrigerate 2 hours. For bars, cut into 4 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 170 mg, Sugar 21 g, TransFat 0 g

OATMEAL CRANBERRY COOKIES



Oatmeal Cranberry Cookies image

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

2 cups all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pure vanilla extract
3 tablespoons milk
2 large eggs
1/2 pound (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1/2 cup granulated sugar
3 cups old-fashioned oats
1 cup dried cranberries

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 OATMEAL BAR COOKIES



Cranberry Oatmeal Bar Cookies image

I always make this with cranberries but it could be made with almost any dried fruit. I adapted this recipe from a recipe in a mystery book by Joanne Fluke. This recipe can be doubled to make a 9 x 13 inch pan of cookies.

Provided by Sandyg61

Categories     Bar Cookie

Time 50m

Yield 16-25 cookies

Number Of Ingredients 13

1/2 cup melted butter (1stick)
1/2 cup brown sugar
1/2 cup white sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 cup flour
3/4 cup dried sweetened cranberries (or other chopped dried fruit)
3/4 cup rolled oats (uncooked oatmeal)

Steps:

  • Preheat oven to 350 degrees, rack in the middle position.
  • Melt butter in a large microwave safe bowl.
  • Add both sugars and let cool a bit.
  • Add eggs, baking powder, baking soda, salt, cinnamon, nutmeg, and vanilla.
  • Add flour and mix.
  • Add the cranberries and oats and mix everything up. The dough will be quite stiff.
  • With a spatula spread dough evenly into a greased 8x8 baking pan.
  • Bake at 350 for 25- 30 minutes.
  • Cut into bars when cool.
  • These freeze well if you roll them in foil and put them in a freezer bag.

CRANBERRY OATMEAL BARS



Cranberry Oatmeal Bars image

Nobody can ever seem to get enough of these bars when I make them. They're very fast to make, too.

Provided by colettenoelle

Categories     Desserts     Cookies     Fruit Cookie Recipes     Cranberry

Time 28m

Yield 12

Number Of Ingredients 14

½ cup melted butter
1 egg
⅓ cup brown sugar
1 teaspoon vanilla extract
1 cup flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon pumpkin pie spice
¾ cup dried cranberries
¾ cup pecans
¾ cup old-fashioned rolled oats

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 11x7 inch baking pan.
  • Pour melted butter into a mixing bowl, and beat in the egg, brown sugar, and vanilla extract. Sift the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice together in a separate mixing bowl. Stir the flour mixture into the butter mixture until thoroughly blended. Mix in the cranberries, pecans, and oats until evenly blended. Press mixture into prepared baking dish.
  • Bake in preheated oven until top is dry and edges slightly pull away from the sides of the pan, 13 to 15 minutes. Cool before cutting into squares.

Nutrition Facts : Calories 225.3 calories, Carbohydrate 24.8 g, Cholesterol 35.8 mg, Fat 13.4 g, Fiber 1.9 g, Protein 3 g, SaturatedFat 5.5 g, Sodium 147.4 mg, Sugar 11.3 g

OATMEAL CRANBERRY COOKIES



Oatmeal Cranberry Cookies image

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

1 tablespoon butter, softened
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 egg
2/3 cup applesauce
1 teaspoon pure vanilla extract
1 cup whole wheat flour
1 1/2 cups quick-cooking oats
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1/2 cup dried sweetened cranberries (recommended ( Craisins)

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

CRANBERRY OAT COOKIES



Cranberry Oat Cookies image

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

1/2 cup plus 2 tablespoons packed brown sugar
1/4 cup sugar
1/3 cup canola oil
1 egg
1 tablespoon fat-free milk
3/4 teaspoon vanilla extract
1-1/4 cups quick-cooking oats
3/4 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dried cranberries

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 WHITE CHOCOLATE COOKIE BARS



Oatmeal Cranberry White Chocolate Cookie Bars image

If you're looking for a classic (and pretty!) flavor combination, try our Oatmeal Cranberry White Chocolate Cookie Bars. This soft oatmeal cookie bar is made with Betty Crocker™ oatmeal cookie mix while sweet and creamy white chocolate is drizzled on top, and sweet, tart and slightly chewy dried cranberries and more white chocolate are stirred into the dough. Quick and fun, this cranberry-oatmeal cookie bar recipe will add extra flavor to your cookie tray.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 16

Number Of Ingredients 5

1 pouch (17.5 oz) Betty Crocker™ oatmeal cookie mix
Butter, water and egg called for on cookie mix pouch
1/2 teaspoon ground cinnamon
1 bar (4.4 oz) white chocolate, coarsely chopped (about 1 cup)
3/4 cup dried cranberries

Steps:

  • Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
  • In large bowl, stir cookie mix, softened butter, water, egg and cinnamon with spoon until soft dough forms. Reserve 1/4 cup of the chopped white chocolate for topping. Stir remaining chopped white chocolate and the cranberries into dough. Spread dough in bottom of pan.
  • Bake 25 to 29 minutes or until toothpick inserted in center comes out clean and edges are golden brown. Cool completely on cooling rack, about 1 hour 30 minutes.
  • In small microwavable bowl, microwave reserved 1/4 cup chopped white chocolate uncovered on Medium (50%) 30 seconds. Stir; continue to microwave in 15-second increments until white chocolate can be stirred smooth. Spoon into small resealable food-storage plastic bag; partially seal bag. Cut off tiny corner of bag. Squeeze bag to pipe over top of bar.
  • Refrigerate about 30 minutes or until melted white chocolate is set. For bars, cut into 4 rows by 4 rows. Store covered in airtight container.

Nutrition Facts : Calories 240, Carbohydrate 36 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 190 mg, Sugar 22 g, TransFat 0 g

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2016-09-14 Combine oats, flour, brown sugar, baking powder, baking soda, and salt in a large mixing bowl. Mix well and break up any clumps. Add beaten eggs and melted butter to the bowl. Mix well until the eggs and butter are soaked up by the mixture. Prepare a buttered 11 x 8.5 inch (2 quart) baking dish.
From savorytooth.com


SOFT, SCRUMPTIOUS CRANBERRY OATMEAL COOKIES - ROLLED IN DOUGH
2020-05-25 Mix for two minutes. 2. Mix in the egg and vanilla extract until fully mixed together. 3. In a separate bowl, mix the flour, baking soda, and salt together. While the mix is on low, slowly add your dry ingredients. Once well-combined, add …
From rolledindough.com


TENDER CRANBERRY-RAISIN OATMEAL COOKIES | KING ARTHUR BAKING
In a large mixing bowl, combine the butter, shortening, sugar, baking powder, baking soda, spices, salt, vanilla, and rum, beating until smooth. Add the eggs one at a time, beating well after each addition; then add the boiled cider or syrup. Stir in the fruit and nuts, then the flour and oats, beating gently until well combined.
From kingarthurbaking.com


OATMEAL CRANBERRY COOKIE BARS - RECIPE - SWEET LOREN'S
Line a baking pan with parchment paper to prevent the cookie bar from sticking to the pan. Transfer the cookie dough to a bowl and mix in raisins and ¼ cup chocolate chunks. Be careful not to overmix dough. Place the cookie dough onto the prepared pan and shape into a rectangle, about 3”x8”. Refrigerate for 10 minutes or freeze for 5 ...
From sweetlorens.com


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