Chewy Oatmeal Cranberry Cookies Recipes

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.

Steps:

• Whisk the flour, apple pie spice, baking powder, baking soda and salt in a medium bowl; set aside. Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats and cranberries with a wooden spoon. Cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight.
• Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 2-inch balls and arrange 2 inches apart on the prepared baking sheets; press with a spatula to flatten. Bake, switching the pans halfway through, until the cookies are golden but the centers are still soft, 15 to 20 minutes. Slide the cookies from the parchment onto racks to cool completely.
• Make the glaze: Whisk the confectioners' sugar and milk in a medium bowl. Drizzle on the cookies; let set 5 minutes.

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.

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:

• 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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla, orange zest and orange extract. Combine the flour, baking soda and cinnamon; stir into the butter mixture. Stir in the oats and cranberries. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

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.

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.