Oatmeal Apple Cranberry Breakfast Cookies Recipes

CRAN-APPLE OATMEAL COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, cinnamon, salt, baking soda and nutmeg; gradually add to creamed mixture and mix well. Stir in the oats, cranberries, apple and walnuts., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 12-15 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

WEIGHT WATCHERS CRANBERRY APPLE OATMEAL COOKIES RECIPE

Steps:

• Place rack in the center of the oven. Preheat oven to 350F degrees. Line two cookie sheets with parchment paper or spray them with non-stick cooking spray.
• In a large bowl, whisk together the flour, cinnamon, nutmeg, baking soda and salt. Stir in the oats.
• In another bowl, beat the butter and sugar with an electric mixer on medium speed, until light and fluffy. Add the apple, egg and vanilla and continue beating until well combined.
• With the mixer on low, gradually beat in the flour mixture until blended, then stir in the cranberries.
• Drop the cookie dough by tablespoonfuls about 1 inch apart onto the prepared cookie sheets, making a total of 24 cookies.
• With the back of a spoon, or your damp fingers, flatten each cookie.
• Bake, one cookie sheet at a time in the center of your oven, until lightly browned, 12 to 15 minutes.
• Remove from the oven and let the cookies cool on the cookie sheets placed on wire racks for 2 to 3 minutes. Then transfer the cookies to the wire racks to cool completely.

APPLE CRANBERRY OATMEAL COOKIES

Steps:

• Preheat the oven to 350˚F. Lightly spray a baking sheet and set aside.
• In a large bowl, mix together the oats, flours, baking soda and cinnamon.
• In a separate bowl, cream together the butter, sugar, egg, milk and vanilla until fully combined.
• Slowly mix together the dry ingredients into the wet ingredients until fully incorporated. Fold in the cranberries and apples.
• Drop rounded tablespoonfuls of the dough onto the prepared baking sheet.
• Bake in the preheated oven for 15-20 minutes, or until lightly browned. Allow to cool for 2 minutes on baking sheet before transferring to wire racks.

OATMEAL, APPLE & CRANBERRY BREAKFAST COOKIES

Steps:

• Preheat the oven to 180 degrees Celsius.
• Spray a few baking sheets with nonstick spray or smear with butter lightly.
• Mix the dry ingredients together: Sift the cake flour, salt and cinnamon and then stir in the oats, muesli and cranberries.
• Mix well.
• Beat the butter and brown sugar together until light and fluffy.
• Add the egg, then add the golden syrup and vanilla and blend well.
• Add the remaining wet ingredients: grated apple, bicarbonate of soda (dissolved in milk) and mix with the dry.
• Mix well and knead the dough throughly.
• Shape into small palm sized balls and place on the pre-greased baking sheets.
• Flatten with a fork to create a pattern on the top and bake for 12-15 minutes or until golden brown.
• Allow a few minutes for the cookies to cool on the baking sheets then transfer to wire racks to rest.
• Store in airtight containers.

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.

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.

CRANBERRY APPLE OATMEAL

Steps:

• Combine water, apple, and cranberries together in a bowl; bring to a boil. Cook mixture until cranberries burst and apple is tender, about 5 minutes. Reduce heat to medium and stir oats, brown sugar, cinnamon, nutmeg, and salt into apple mixture. Cook, stirring continuously, until water is absorbed and oatmeal thickens, 2 to 3 minutes. Top oatmeal with walnuts.

APPLE-CRAN-CHERRY OATMEAL COOKIES

Steps:

• Cream butter or margarine, cinnamon, cardamom, baking soda, and brown sugar. Mix in applesauce. Gradually blend in flour, and then oats. Stir in dried. Let dough sit for one hour.
• Drop by teaspoonful onto ungreased baking sheet.
• Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes, or until edges are slightly browned. Cool on wire rack.

SLOW-COOKER APPLE CRANBERRY OATMEAL

Steps:

• Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix all ingredients.
• Cover; cook on Low heat setting 6 to 8 hours. Serve porridge with brown sugar and milk or cream, as desired.

OATMEAL CRANBERRY BREAKFAST BAKE

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, whisk together the egg whites, milk, oil and vanilla. Stir into the oat mixture just until moistened., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 350° for 50-55 minutes or until oats are tender and liquid is absorbed. Cut into bars. Serve in bowls with milk if desired.