Cranberry Chocolate Chunk Oatmeal Drops Recipes

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES

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.

CRANBERRY CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Preheat your oven to 350°F.
• In a medium bowl, mix together the all purpose flour, baking powder, baking soda, salt, and rolled oats.
• Add the butter, granulated sugar, and brown sugar to the bowl of an electric mixer. Beat on medium speed until fully blended and fluffy.
• Lower the speed and add the egg and vanilla extract. Let mix until well blended.
• Gradually add the flour mixture until it is all fully incorporated, scraping down the sides of the bowl, as needed.
• Turn off the mixer and stir in the chocolate chips and dried cranberries.
• Drop by the tablespoon full onto a baking sheet, preferably lined with a Silpat mat to prevent sticking
• Bake for 10-12 minutes or until the edges and bottoms are just lightly browned.

CRANBERRY-CHOCOLATE CHUNK COOKIES

Steps:

• Heat oven to 375°F.
• Make dough as directed on pouch for drop cookies. Stir in chocolate chunks and cranberries. Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Sprinkle sugar on tops.
• Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store in airtight container.

OATMEAL CRANBERRY COOKIES

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.