Low Fat Scrumptious Oatmeal Cranberry Cookies Recipes

HEALTHY CRANBERRY OATMEAL COOKIES RECIPE

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.

REDUCED-FAT CRANBERRY OATMEAL COOKIES

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.

LOW FAT & SCRUMPTIOUS OATMEAL CRANBERRY COOKIES

Steps:

• Mix all ingredients together in medium bowl. Drop mixture by tablespoonfuls or cookie scooper onto nonstick cookie sheet. Bake at 350 degrees for 8-10 minutes. Cool on cookie pan for 2-3 minutes and then transfer to wire racks to cool completely. Makes approximately 3 - 3 ½ dozen small, soft cookies. Recipe is easily doubled.

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES

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.

LOW-FAT OATMEAL COOKIES

Steps:

• In a medium bowl, combine the first 10 ingredients; mix well. Stir in raisins (dough will be stiff). Drop by tablespoonfuls onto baking sheets that have been coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned.

OATMEAL CRANBERRY COOKIE MIX

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.

LOW FAT APPLE-CRANBERRY BREAKFAST COOKIES

Steps:

• Preheat oven to 350°F.
• Combine butter and sugar in the bowl of an electric mixer; beat until light and fluffy, about 1 minute. Add eggs and beat for 30 seconds; add applesauce and beat just to mix.
• In another bowl, stir together flour, salt, cinnamon and baking soda; add to mixer and beat to form batter. Mix in oats. Add apples, cranberries and walnuts; combine by hand.
• Coat cookie sheet with cooking spray. Drop batter by heaping tablespoons 1 inch apart. Bake until cookies are lightly browned and firm, about 13 to 15 minutes.
• Remove from oven and let stand 10 minutes. Move to wire rack and cool completely. Note: Store leftovers in an airtight plastic bag or container in the freezer.