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
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.
CRANBERRY OAT COOKIES
You'll delight everyone with these goodies from Heather Breen of Chicago, Illinois. She created tasty cookies that are crunchy on the outside, chewy on the inside and dotted with dried cranberries.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine sugars and oil until blended. Beat in egg, milk and vanilla. Combine the oats, flour, baking soda and salt; gradually add to sugar mixture and mix well. Stir in cranberries., Drop by tablespoonfuls onto baking sheets coated with cooking spray. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks.
Nutrition Facts : Calories 79 calories, Fat 3g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 64mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
CRANBERRY-NUT OATMEAL COOKIES
I made a few changes to a recipe on the back of a canister of oats. Now this is the only one I use. I often use hazelnuts in place of the pecans, and they are just as good. I hope you enjoy them as much as we do. You can make these larger or smaller; simply adjust the baking time. Keep loosely covered, and they will maintain their chewiness for several days, if they last that long.
Provided by KATSINTHEKITCHEN
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 1h
Yield 36
Number Of Ingredients 12
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.
Nutrition Facts : Calories 136.8 calories, Carbohydrate 17.8 g, Cholesterol 23.9 mg, Fat 6.9 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 3.5 g, Sodium 101.1 mg, Sugar 10.2 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.
CRANBERRY ORANGE OATMEAL COOKIES
The subtle taste of orange is an unexpected, but delightful surprise in these oatmeal and dried cranberry cookies.
Provided by Julie
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 25m
Yield 48
Number Of Ingredients 12
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.
Nutrition Facts : Calories 104.1 calories, Carbohydrate 15.2 g, Cholesterol 17.9 mg, Fat 4.4 g, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 2.6 g, Sodium 58.1 mg, Sugar 8.3 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
FESTIVE CRANBERRY OAT COOKIES
These cookies that I adapted from another recipe call to mind ones my mother used to bake. Instead of stirring in raisins like she did, though, I add bright red cranberries for festive flair.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream butter and brown sugar. Add eggs; mix well. Combine the dry ingredients; gradually add to the creamed mixture. Stir in the remaining ingredients. Drop by tablespoonfuls 3-in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 200 calories, Fat 11g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 165mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein.
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
CRANBERRY PECAN OATMEAL COOKIES
I needed a new holiday cookie, so I tweaked an old 4-H recipe. This updated oatmeal cookie with cranberries and nuts is my family's all-time favorite. -Tammy Hoggatt, Omaha, Nebraska
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 5 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cream butter and sugars until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, cinnamon, salt, baking powder and baking soda; gradually beat into creamed mixture. Stir in remaining ingredients., Drop by tablespoonfuls 1 in. apart onto ungreased baking sheets. Bake until light golden brown, 12-15 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 62 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 47mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
CHEWY CRANBERRY OATMEAL COOKIES
These cookies are absolutely delicious and absolutely addictive! I keep rolls of it on hand in the freezer and just slice off as many as I want to bake at one time. They never last long. My 2 year old LOVES them. Another winner from FC...
Provided by P48422
Categories Drop Cookies
Time 31m
Yield 48 cookies
Number Of Ingredients 13
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.
Nutrition Facts : Calories 116.9, Fat 6.5, SaturatedFat 2.7, Cholesterol 17.9, Sodium 55.7, Carbohydrate 13.8, Fiber 1, Sugar 7.2, Protein 1.6
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