Berry Nutty Oatmeal Cookies Recipes

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.

Steps:

• Preheat the oven to 350 degrees F. Grease a 2-quart baking dish or 8-inch square baking pan with the butter.
• For the oatmeal: Stir together the oats, sugar and 1/8 teaspoon salt in a large bowl. Whisk together the almond milk, egg, vanilla and almond extract in a medium bowl. Pour the milk mixture into the oat mixture and stir well to combine.
• For the topping: Stir together the almonds, oats, sugar, butter, flour, cinnamon and 1/8 teaspoon salt in a medium bowl until evenly combined.
• To assemble: Pour the oatmeal into the prepared baking dish. Arrange the berries (including any juices) over the oatmeal. Sprinkle with the topping. Bake until lightly browned and just set, about 50 minutes. Let cool on a rack for 10 to 15 minutes. Serve warm with a dollop of yogurt or a splash of milk if using.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Beat butter, brown sugar, and white sugar together with an electric mixer in a bowl until creamy and smooth, about 2 minutes. Add egg and vanilla extract; mix until incorporated.
• Whisk flour, cinnamon, baking soda, baking powder, and salt in a separate bowl; mix into butter mixture until just combined. Fold in oats and blueberries.
• Spoon dough, about 1 tablespoon per cookie, onto the prepared baking sheets about 2 inches apart.
• Bake 1 sheet at a time in the preheated oven until cookies are golden brown, about 12 minutes. Transfer to a wire rack to cool completely.

Steps:

• In a medium bowl, cream together butter and sugars.
• Mix in eggs, one at a time, then stir in vanilla.
• Combine flour, salt and cinnamon in a separate bowl.
• Add to creamed mixture and stir well.
• Add oats and cranberries. Mix well.
• Cover bowl and let it chill in refrigerator for at least one hour.
• Preheat oven to 375 degrees and grease 2 cookie sheets or cover with parchment paper and spray lightly with cooking spray.
• Roll the dough into walnut-size balls and place them 2 inches apart on cookie sheets. Flatten each cookie with a fork that has be dipped in sugar.
• Bake for 10 to 12 minutes. makes 36 cookies.
• Additional Hint; I used Parkay Tub margarine and orange flavored cranberries. It gave the cookies a hint of orange flavor. Cranberries come in different flavors from Ocean Spray so these cookies can take on yummy results.
• I also did not chill the dough and used a medium cookie scoop and I did press them with a fork dipped in sugar. These cookies do spread so make sure they are at least 2 inches apart. They were a hit with my family.

Steps:

• Preheat oven to 350°F
• Combine flour, allspice or cinn, baking soda and salt.
• Stir in oatmeal, pecans and blueberries.
• Beat oil, maple syrup, egg and zest until mixture lightens in color.
• Stir in dry ingredients into wet. Mix until combined.
• Let stand 20-30 minutes to thicken.
• Drop onto parchement-lined baking sheets. (I use either a 1 or 2 TBSP cookie scoop) Flatten slightly.
• Bake until they begin to darken and change color around the edges, about 15-20 minutes.
• Remove from pan. Place directly on countertop or other solid surface. I place parchment paper on my countertop. This will allow them to retain moisture as they cool.

Steps:

• In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts and raisins., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.