Cranberry Walnut Oatmeal Cookies With Ginger Recipes

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:

• 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.

CRANBERRY-NUT OATMEAL COOKIES

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.

CRANBERRY WALNUT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Cream white sugar, brown sugar, and butter together in a large mixing bowl. Beat milk, orange juice, and egg into the creamed mixture.
• Sift flour, baking powder, cinnamon, salt, and baking soda together in a separate bowl; blend into the wet ingredients in the mixing bowl to form a cookie dough. Stir cranberries and walnuts into the dough.
• Drop the dough onto the prepared baking sheet by the teaspoonful.
• Bake in the preheated oven until the edges are golden, 10 to 15 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely. Sprinkle confectioners' sugar over the cookies to serve.

CRANBERRY GINGER OATMEAL COOKIES

Steps:

• Cream softened butter with brown and white sugars. Beat in egg and vanilla. Mix in dry ingredients. With a wooden spoon, stir in crystallized ginger, oats, cranberries and pecans. Drop rounded tablespoonfuls onto a cookie sheet and bake in a 350 degree oven for about 15 minutes, or until lightly browned.

CRANBERRY WALNUT OATMEAL COOKIES WITH GINGER

Steps:

• 1. Heat Oven to 350.
• 2. Mix all ingredients except oats, flour and raisins in large bowl. Stir in oats, flour, nuts and cranberries.
• 3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• 4. Bake 9-11 minutes or until light brown. Immediately remove from cookie sheet. Cool on wire rack.

CHEWY OATMEAL-CRANBERRY COOKIES

Steps:

• Whisk the flour, apple pie spice, baking powder, baking soda and salt in a medium bowl; set aside. Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats and cranberries with a wooden spoon. Cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 2-inch balls and arrange 2 inches apart on the prepared baking sheets; press with a spatula to flatten. Bake, switching the pans halfway through, until the cookies are golden but the centers are still soft, 15 to 20 minutes. Slide the cookies from the parchment onto racks to cool completely.
• Make the glaze: Whisk the confectioners' sugar and milk in a medium bowl. Drizzle on the cookies; let set 5 minutes.

CRANBERRY-OATMEAL-WALNUT COOKIES

Steps:

• Preheat oven to 350F Beat together butter and brown sugar until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and mix well. Stir in oats, cranberries, walnuts adn mix well. Drop by spoonful onto ungreased cookie sheet. Bake 10 minutes (should be slightly under-cooked) Cool 1 minute on cookie sheet and transfer to wire rack.

CRANBERRY WALNUT OATMEAL COOKIES

Steps:

• HEAT oven to 350ºF. Coat baking sheets with no-stick cooking spray.
• BEAT shortening, sugar and brown sugar in large bowl at medium speed of electric mixer until blended. Beat in eggs and vanilla. Combine flour, baking soda, cinnamon and salt in small bowl. Beat into shortening mixture until smooth. Stir in oats, dried cranberries and walnuts. Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets.
• BAKE 10 to 12 minutes or until light brown. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely.

CRANBERRY-WALNUT OATMEAL

Steps:

• In a large saucepan, bring water and salt to a boil. Stir in oats. Cook 1 minute over medium heat, stirring occasionally., Remove from heat; stir in sugar and vanilla. Top servings with cinnamon-sugar, cranberry sauce and walnuts.