Crisp Cranberry Oatmeal Cookies Small Batch Recipes

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CRANBERRY CRISPS



Cranberry Crisps image

I developed this recipe after sampling a similar cookie while traveling in North Carolina. These pretty cookies keep well in the freezer, so I always have some on hand for midday munching.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 5 dozen.

Number Of Ingredients 13

1 cup butter-flavored shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2-1/2 cups old-fashioned oats
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1-1/3 cups dried cranberries
1 cup coarsely chopped walnuts

Steps:

  • In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, baking soda, cinnamon, salt and baking powder; gradually add to creamed mixture and mix well. Stir in the cranberries and walnuts. , Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 214 calories, Fat 10g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 96mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

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.

CHEWY CRANBERRY-OATMEAL COOKIES WITH ORANGE ICING



Chewy Cranberry-Oatmeal Cookies with Orange Icing image

Fresh orange glaze sets off these soft-and-chewy holiday cookies.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 24

Number Of Ingredients 14

Reynolds™ Parchment Paper
3/4 cup butter or margarine, softened
1 cup packed light brown sugar
2 eggs
2 teaspoons vanilla
2 teaspoons grated orange peel
2 cups quick-cooking oats
1 cup Gold Medal™ all-purpose flour
2/3 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup sweetened dried cranberries
1 cup powdered sugar
1/4 teaspoon vanilla
3 to 4 teaspoons orange juice

Steps:

  • Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, beat butter, brown sugar, eggs, vanilla and orange peel with electric mixer on medium speed, or mix with spoon. Stir in remaining cookie ingredients.
  • On lined cookie sheet, place cookies 2 inches apart.
  • Bake 11 to 14 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool completely, about 15 minutes.
  • In small bowl, stir powdered sugar, vanilla and enough orange juice until thin enough to drizzle. Spoon into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle icing over cookies.

Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 18 g, TransFat 0 g

OATMEAL CRANBERRY COOKIE MIX



Oatmeal Cranberry Cookie Mix image

Who wouldn't want to find a jar of this simply delicious cookie mix, loaded with cranberries, walnuts and shredded wheat, under their tree as a gift? Be sure to include a list of added ingredients and instructions for quick baking. Yum! -Sarah Wilson, Republic, Washington

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 2-1/2 dozen (about 4 cups mix).

Number Of Ingredients 14

1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
1/4 cup packed brown sugar
1 cup old-fashioned oats
1 cup chopped walnuts
1/2 cup Shredded Wheat, crushed
1/2 cup dried cranberries
ADDITIONAL INGREDIENTS:
1/2 cup butter, softened
1 large egg, room temperature
2 tablespoons water
1/2 teaspoon vanilla extract

Steps:

  • In a small bowl, combine the flour, baking soda and salt. In a 1-qt. glass container, layer the flour mixture, sugar, brown sugar, oats, walnuts, cereal and cranberries. Cover and store in a cool, dry place for up to 6 months. Yield: 1 batch (about 4 cups total)., To prepare cookies: In a large bowl, beat the butter, egg, water and vanilla until blended. Add cookie mix and mix well., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely. Store in an airtight container.

Nutrition Facts : Calories 89 calories, Fat 5g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 51mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.

CHEWY CRANBERRY OATMEAL COOKIES



Chewy Cranberry Oatmeal Cookies image

These cookies are absolutely delicious and absolutely addictive! I keep rolls of it on hand in the freezer and just slice off as many as I want to bake at one time. They never last long. My 2 year old LOVES them. Another winner from FC...

Provided by P48422

Categories     Drop Cookies

Time 31m

Yield 48 cookies

Number Of Ingredients 13

6 3/4 ounces all-purpose flour (1 1/2 c.)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 1/2 cups old fashioned oats
8 ounces unsalted butter, slightly softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, beaten lightly
1 tablespoon honey
2 teaspoons pure vanilla extract
6 ounces dried cranberries (1 1/3 c.)
5 ounces chopped pecans (about 1 c.)

Steps:

  • Oven to 350 degrees F.
  • (if baking right away).
  • Line sheet pans with parchment.
  • Mix the dry ingredients together (not including sugars), then stir in the oats.
  • Set aside.
  • Beat the butter and both sugars together until light and fluffy.
  • Add the eggs, then scrape down the bowl; add the honey and vanilla and beat until blended.
  • Add the flour mixture in two additions, beating each until well combined.
  • Stir in the cranberries and pecans.
  • At this point, you can either bake, or freeze.
  • To freeze, just scrape the dough onto plastic wrap, roll into a log, wrap tightly, and freeze until ready to bake.
  • Then just take them out of the freezer, let sit for about 15 minutes, then slice into 3/16" thick slices and bake as directed.
  • To bake immediately: drop by tablespoonfuls about 2 inches apart on parchment lined sheet pans.
  • Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
  • Let cool on the pan for 5 minutes, then transfer to a rack to cool.

Nutrition Facts : Calories 116.9, Fat 6.5, SaturatedFat 2.7, Cholesterol 17.9, Sodium 55.7, Carbohydrate 13.8, Fiber 1, Sugar 7.2, Protein 1.6

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 OATMEAL COOKIES



Cranberry Oatmeal Cookies image

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

10 tablespoons butter
⅔ cup packed dark brown sugar
1 teaspoon vanilla extract
2 eggs
1 ½ teaspoons baking soda
1 pinch salt
1 ⅔ cups whole wheat flour
1 cup rolled oats
2 cups chopped cranberries
¾ cup chopped walnuts

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 CRISP



Cranberry Crisp image

A blend of cranberries and pecans make this crumble a dessert your guest will love! Made with Stevia In The Raw for reduced sugar and calories.

Provided by In The Raw

Categories     Trusted Brands: Recipes and Tips     In The Raw® Sweeteners

Time 1h

Yield 8

Number Of Ingredients 13

1 pound fresh or frozen cranberries
⅓ cup Sugar In The Raw®
2 tablespoons Stevia In The Raw®
2 tablespoons cornstarch
1 orange, zested
½ cup all-purpose flour
⅓ cup rolled oats
2 tablespoons Sugar In The Raw®
2 tablespoons Stevia In The Raw®
½ teaspoon sea salt
¼ teaspoon ground nutmeg
6 tablespoons cold unsalted butter, cut into cubes
⅓ cup chopped pecans

Steps:

  • Preheat oven to 375 degrees F. Butter an 8-inch square pan or 9-inch pie dish.
  • In prepared baking dish, toss together cranberries, 1/3 cup Sugar In The Raw, 2 tablespoons Stevia In The Raw®, cornstarch, and zest.
  • In a medium bowl, combine flour, oats, 2 tablespoons Sugar In The Raw® 2 tablespoons Stevia In The Raw, salt, and nutmeg.
  • Add butter and use your fingers to work it into flour until mixture is crumbly. Stir in pecans. Sprinkle crumble mixture over cranberries.
  • Bake until fruit is bubbling and crumble is browned, 45 to 50 minutes.

Nutrition Facts : Calories 238.8 calories, Carbohydrate 31.6 g, Cholesterol 22.9 mg, Fat 12.6 g, Fiber 3.8 g, Protein 2 g, SaturatedFat 5.9 g, Sodium 112.9 mg, Sugar 15.6 g

CRISP CRANBERRY OATMEAL COOKIES (SMALL BATCH)



Crisp cranberry oatmeal cookies (small batch) image

Make and share this Crisp cranberry oatmeal cookies (small batch) recipe from Food.com.

Provided by Tamibic2

Categories     Dessert

Time 15m

Yield 24 cookies

Number Of Ingredients 10

1/2 cup soft butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup oats
1/2 cup dried cranberries

Steps:

  • Mix butter, sugars and egg.
  • Mix dry ingredients.
  • Mix together and add the cranberries.
  • Roll into small balls& Bake 10 minutes at 350.

CHEWY CRANBERRY OATMEAL COOKIES



Chewy Cranberry Oatmeal Cookies image

Make and share this Chewy Cranberry Oatmeal Cookies recipe from Food.com.

Provided by Charlotte J

Categories     Drop Cookies

Time 19m

Yield 3 1/2 dozen cookies

Number Of Ingredients 13

1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 1/2 cups old fashioned oats
1 cup unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tablespoon honey
2 teaspoons pure vanilla extract
1 1/3 cups dried cranberries
1 cup semisweet chocolate chunk

Steps:

  • Preheat oven to 350 degrees.
  • Cover two cookie sheets with parchment paper.
  • In medium bowl mix flour, baking soda, salt and cinnamon and stir in oats.
  • Set aside.
  • With an electric mixer, beat the butter and both sugars until light and fluffy.
  • Beat in eggs one at a time.
  • Add honey and vanilla and beat until blended.
  • Add the flour mixture in two additions, beating until well combined.
  • Stir in cranberries and chocolate chunks.
  • Drop the dough by heaping tablespoons about 2 inches apart onto the cookie sheets.
  • Bake until the centers of the cookies are soft, about 9 to 11 minutes.
  • Let cool on the sheets for 5 minutes then transfer to wire rack to cool completely.

Nutrition Facts : Calories 1644.1, Fat 76.4, SaturatedFat 44.9, Cholesterol 247.7, Sodium 764.5, Carbohydrate 222.9, Fiber 13.5, Sugar 131.1, Protein 20.4

OATMEAL CRANBERRY COOKIES



Oatmeal Cranberry Cookies image

Make and share this Oatmeal Cranberry Cookies recipe from Food.com.

Provided by MizzNezz

Categories     Drop Cookies

Time 30m

Yield 36 cookies

Number Of Ingredients 13

1/2 cup butter or 1/2 cup margarine, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1 cup quick oats
1/2 cup raisins
1/2 cup chopped fresh cranberries or 1/2 cup frozen cranberries
1/2 tablespoon orange zest
6 ounces vanilla chips

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.

Nutrition Facts : Calories 94.6, Fat 4.4, SaturatedFat 2.6, Cholesterol 13.3, Sodium 50.3, Carbohydrate 12.9, Fiber 0.5, Sugar 8.3, Protein 1.3

CHEWY CHOCOLATE-TOFFEE-OATMEAL COOKIES WITH CRANBERRIES



Chewy Chocolate-Toffee-Oatmeal Cookies with Cranberries image

These easy cookies have a little bit of everything. The toffee bits keep them sweet and chewy, while the bittersweet chocolate chips add a richer flavor. You'll be surprised at how much you'll like the tart cranberries, too!

Provided by hello angie

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 30m

Yield 48

Number Of Ingredients 11

1 cup butter, softened
¾ cup brown sugar
¾ cup white sugar
1 egg
1 tablespoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 ½ cups rolled oats
1 cup bittersweet chocolate chips
1 cup toffee candy bits
1 cup dried cranberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  • Combine butter, brown sugar, and white sugar in a large bowl; beat using an electric mixer until creamy. Beat in egg and vanilla extract. Stir in flour and baking soda. Fold in oats, chocolate chips, toffee, and cranberries.
  • Drop heaping tablespoonfuls of the cookie dough on the lined baking sheets.
  • Bake in the preheated oven until edges are golden, 12 to 15 minutes. Transfer cookies to wire racks to cool.

Nutrition Facts : Calories 133.6 calories, Carbohydrate 17.4 g, Cholesterol 18.1 mg, Fat 6.9 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 4.1 g, Sodium 81.3 mg, Sugar 7 g

REDUCED-FAT CRANBERRY OATMEAL COOKIES



Reduced-Fat Cranberry Oatmeal Cookies image

This is a version of Recipe #47512 that I made and really enjoyed. I'm putting it here for safe keeping, and for anyone who might be looking for a lower-fat/less sugar version of these YUMMY cookies! Also, this version makes a smaller batch, which is good for my smaller family.

Provided by smellyvegetarian

Categories     Drop Cookies

Time 19m

Yield 33 serving(s)

Number Of Ingredients 12

1/2 cup whole wheat flour
1/4 cup flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup Smart Balance butter spread, softened
1/4 cup brown sugar
1/4 cup granulated sugar
1 egg white
1/2 teaspoon vanilla (or more...)
1 cup Grape-nuts cereal
1 cup oatmeal
1/2 cup dried cranberries

Steps:

  • Preheat oven to 375.
  • In a large bowl beat Smart Balance, sugars, egg white, and vanilla until fluffy.
  • Make a well in the center of the bowl and add flours, baking soda, and salt. Beat to mix well.
  • Add cereal, oatmeal, and cranberries, stirring to blend.
  • Drop by tablespoons onto an ungreased cookie sheet. The dough may seem to be too "loose", but they will bind well when they bake.
  • Bake 9 minutes, or until tops are lightly browned.

Nutrition Facts : Calories 72.6, Fat 3.3, SaturatedFat 0.9, Sodium 89.9, Carbohydrate 9.9, Fiber 0.9, Sugar 3.7, Protein 1.2

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