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
CRANBERRY CRISPS
I developed this recipe after sampling a similar cookie while traveling in North Carolina. These pretty cookies keep well in the freezer, so I always have some on hand for midday munching.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 5 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, baking soda, cinnamon, salt and baking powder; gradually add to creamed mixture and mix well. Stir in the cranberries and walnuts. , Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 214 calories, Fat 10g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 96mg sodium, Carbohydrate 30g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY-ORANGE OATMEAL COOKIES
Delicious, delicate orange flavor! I love them, they're not too sweet and they're very satisfying. This recipe makes a BIG batch of cookies, and they'll stay fresh and moist for a long time. I hope you enjoy them. Originally taken from cookierecipes.com (with slight modifications).
Provided by bugga
Categories Drop Cookies
Time 30m
Yield 48 cookies, 48 serving(s)
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 liquor. (NOTE: Use even more zest/liquor for a more intense orange flavor!).
- Combine the flour, baking soda and cinnamon; stir into the butter mixture.
- Stir in the oats and cranberries. NOTE: the batter will be very thick and might be difficult to stir, but do your best!
- 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.
CRANBERRY-ORANGE OATMEAL COOKIES
Relish these nutty oatmeal cookies packed with orange-flavored dried cranberries and spice. Have these chewy delights ready in 35 minutes!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In large bowl, mix oil, sugars, vanilla and egg with spoon. Stir in oats, flour, ginger, allspice, baking soda and salt. Stir in cranberries and walnuts.
- Onto ungreased cookie sheet, drop dough by tablespoonfuls 2 inches apart.
- Bake 11 to 14 minutes or until edges turn golden brown. Cool 1 minute; remove from cookie sheet to cooling rack.
Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 55 mg, Sugar 8 g, TransFat 0 g
CRANBERRY-ORANGE OATMEAL COOKIES
I started with my Oatmeal Raisin cookie recipe, and made a few twists to really emphasize the orange flavor.
Provided by Late Night Gourmet
Categories Dessert
Time 40m
Yield 36 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- In a large bowl, beat all ingredients except oats, flour and cranberries with electric mixer on medium speed, or mix with a wooden spoon.
- Stir in oats, flour and cranberries.
- On UNGREASED cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
- Bake 9 minutes or until light brown. Immediately remove from cookie sheet to cooling rack or sheets of paper towel.
Nutrition Facts : Calories 125.3, Fat 4.8, SaturatedFat 2.5, Cholesterol 17.2, Sodium 77.5, Carbohydrate 17.8, Fiber 1.6, Sugar 6.1, Protein 3.1
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.
CHEWY CRANBERRY-OATMEAL COOKIES WITH ORANGE ICING
Fresh orange glaze sets off these soft-and-chewy holiday cookies.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 24
Number Of Ingredients 14
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.
Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 18 g, TransFat 0 g
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