CRANBERRY OATMEAL COOKIES
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
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.
HEALTHY CRANBERRY OATMEAL COOKIES RECIPE
These healthy Cranberry Oatmeal Cookies recipe is low calories and delicious.This recipe for oatmeal cranberry cookies makes the best oatmeal cranberry cookies macde with dried cranberries.
Provided by Lose Weight By Eating
Categories Dessert
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees, cover 2-3 rimmed baking sheets with parchment paper.
- In a small bowl combine the flour, baking soda and salt, set aside.
- In a large bowl or standing mixer whip butter and sugar, add in egg and vanilla.
- Add in apple sauce and mix. Then add in the flour mixture and mix until just combined.
- Pour in the oats and dried cranberries and mix until just combined, over-mixing will make tough cookies. Then place in fridge for 15 minutes to firm up.
- Use a spoon to scoop golf ball sized dollops of cookie dough, give enough room for a little spreading.
- Bake for 10- 15 minutes until golden brown.
Nutrition Facts : Calories 45 kcal, ServingSize 1 cookie, Carbohydrate 6.9 g, Protein 1.2 g, Fat 1.3 g, SaturatedFat 0.6 g, Cholesterol 8 mg, Sodium 38 mg, Fiber 0.8 g, Sugar 0.8 g
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.
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
These easy cranberry oatmeal cookies are perfect for your holiday baking. Sweet and tangy, they are perfectly chewy and soft. Made with walnuts and sweetened with cinnamon, they are the perfect Christmas treat.
Provided by Neli Howard | Delicious Meets Healthy
Categories Cookies
Time 35m
Number Of Ingredients 12
Steps:
- In a large bowl, mix the softened butter with brown sugar until very creamy. This is an essential step for the cookies to remain soft; you'll need about 5 minutes to achieve the desired texture. Then add one egg at a time and whisk well after each addition. At last, add the vanilla extract and mix until well combined.
- In another bowl, combine oats, flour, cinnamon, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir well to combine.
- Fold in cranberries and chopped walnuts and stir until combined.
- Cover the dough and refrigerate it for one hour. (If you're going to leave it for more than one hour, it is good to pre-scoop the cookies to have them ready to bake).
- When you're ready to bake, preheat the oven to 350F and line a baking sheet with parchment paper.
- Scoop the dough using a 1.5 tbsp ice cream scoop and lightly flatten the top of each cookie.
- Bake for 10-12 minutes or until the cookies are set and slightly brown on the edges but still soft in the center.
- Allow the cookies to cool for 10 minutes before transferring them to the cooling rack, or they might break.
- Optional: drizzle your cookies with melted white chocolate.
Nutrition Facts : Calories 193 kcal, Carbohydrate 24 g, Protein 3 g, Fat 10 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 33 mg, Sodium 100 mg, Fiber 1 g, Sugar 12 g, UnsaturatedFat 4 g, ServingSize 1 serving
OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES
Oatmeal cookies using dried cranberries and white chocolate chips, or you can use chocolate chips if you wish.
Provided by Christina
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 44m
Yield 30
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time. Combine oats, flour, salt, and baking soda; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries and white chocolate. Drop by rounded teaspoons onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in preheated oven, or until golden brown. Cool on wire racks.
Nutrition Facts : Calories 133.6 calories, Carbohydrate 18.8 g, Cholesterol 24.1 mg, Fat 6 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 3.5 g, Sodium 119.7 mg, Sugar 10.4 g
OATMEAL CRANBERRY COOKIES
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
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 COOKIES
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
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
CHEWY OATMEAL CRANBERRY COOKIES
Martha Stewart's recipe for truly chewy oatmeal cookies. You can sub raisins or any dried fruit you like. The details of this recipe (room temp butter, fluffing butter/sugar shaping of cookies, baking with soft center, and cooling process) are what give these cookies the perfect chewy texture, so follow precisely.
Provided by Spy Girl
Categories Dessert
Time 16m
Yield 3 dozen, 2 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 2474.9, Fat 106.8, SaturatedFat 61.9, Cholesterol 458.7, Sodium 1537.8, Carbohydrate 343, Fiber 17.8, Sugar 161.1, Protein 40.6
HEALTHY OATMEAL CRANBERRY CHOCOLATE CHIP COOKIES
In a quest to eat healthier, I developed this recipe. My husband and I have a big sweet tooth, so instead of fighting the urge, we decided to go for a healthy option. I make these cookies every Sunday night and they serve as my breakfast and his dessert through the week.
Provided by steph-rae
Categories Drop Cookies
Time 25m
Yield 36-48 cookies
Number Of Ingredients 12
Steps:
- Mix Splenda, Egg whites, Applesauce and Vanilla together.
- Add Flour, Baking Soda, Cinnamon, and Nutmeg.
- Stir in Oatmeal, Cranberries, Nuts, and Chocolate.
- Drop by rounded tablespoonful on cookie sheet lined with parchment paper (if you do not have parchment paper, spray cookie sheet with cooking spray).
- Bake at 350 degrees for about 10 minutes.
- Special Note: Depending on what kind of flour you use, you may need to use more applesauce. If, after adding the oatmeal, the batter seems dry, add applesauce.
- For a Change: Occasionally I like to also add 1/2 cup of white chocolate chips to this recipe.
Nutrition Facts : Calories 22.7, Fat 0.1, Sodium 38.5, Carbohydrate 4.8, Fiber 0.8, Sugar 0.1, Protein 0.9
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