OATMEAL CRANBERRY COOKIES
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.
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 GINGER OATMEAL COOKIES
Steps:
- Cream softened butter with brown and white sugars. Beat in egg and vanilla. Mix in dry ingredients. With a wooden spoon, stir in crystallized ginger, oats, cranberries and pecans. Drop rounded tablespoonfuls onto a cookie sheet and bake in a 350 degree oven for about 15 minutes, or until lightly browned.
MOLASSES OATMEAL CRANBERRY COOKIES
Make and share this Molasses Oatmeal Cranberry Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h45m
Yield 48 cookies, about
Number Of Ingredients 12
Steps:
- Position oven rack in center of oven; preheat oven to 375°; lightly butter a large baking sheet; set aside.
- In a bowl, whisk the flour, baking soda, cinnamon, and salt; set aside.
- Use an electric mixer on medium speed to beat the butter until slightly softened, about 2 minutes.
- Add in the sugar; beat until light, creamy, and pale yellow, about 3 minutes.
- Add in molasses and beat until well combined, then beat in eggs one at a time; finally beat in the vanilla until smooth.
- Turn off the beaters, add the prepared flour mixture, and beat at low speed just until a soft dough starts to form; there will be some dry patches of flour left.
- Scrape down the beaters, remove them, and stir in the oats and dried cranberries with a wooden spoon, just until evenly distributed and the flour is fully moistened.
- Mound by rounded tablespoonfuls onto the prepared baking sheet, spacing about 3 inches apart.
- Gently flatten the mounds a little with your hand or a rubber spatula.
- Bake 12-14 minutes, until brown but still pliable and soft.
- Leave cookies on baking sheet for a couple of minutes, and then transfer them to a wire rack to cool completely.
- Cool baking sheet for at least 5 minutes and butter it again before baking another batch.
- **May substitute raisins, dried blueberries, dried cherries, dried currants, or chopped dried pitted dates for the dried cranberries.
Nutrition Facts : Calories 111.7, Fat 4.4, SaturatedFat 2.6, Cholesterol 19, Sodium 68.3, Carbohydrate 16.5, Fiber 0.9, Sugar 7.9, Protein 1.7
CRANBERRY GINGER DROP COOKIES
Make and share this Cranberry Ginger Drop Cookies recipe from Food.com.
Provided by dicentra
Categories Drop Cookies
Time 25m
Yield 3 1/2 dozen
Number Of Ingredients 14
Steps:
- Heat oven to 375°F Lightly grease cookie sheets.
- Combine sugar, brown sugar and butter in large mixer bowl; beat on medium speed until well mixed. Add milk and egg; beat until smooth.
- Add flour, baking powder, ground ginger and baking soda; beat on low speed until well mixed. Gently stir in cranberries, pecans and crystallized ginger.
- Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheet. Bake for 9 to 12 minutes or until edges are light golden brown.
- Immediately remove from cookie sheet; cool on wire rack.
- Combine powdered sugar and enough milk for desired glaze consistency in small bowl; mix well. Spread glaze on cooled cookies.
Nutrition Facts : Calories 1136.9, Fat 40.7, SaturatedFat 18.8, Cholesterol 134, Sodium 376.9, Carbohydrate 186.4, Fiber 4.7, Sugar 125.5, Protein 11.9
CRANBERRY WALNUT OATMEAL COOKIES WITH GINGER
So, I said to myself, "Self? I want to make these cookies. They can't be that different from Oatmeal Raisin." And Myself said, "Go fer it!"
Provided by Briar Rose
Categories Drop Cookies
Time 53m
Yield 3 dozen, 20 serving(s)
Number Of Ingredients 15
Steps:
- 1. Heat Oven to 350.
- 2. Mix all ingredients except oats, flour and raisins in large bowl. Stir in oats, flour, nuts and cranberries.
- 3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
- 4. Bake 9-11 minutes or until light brown. Immediately remove from cookie sheet. Cool on wire rack.
Nutrition Facts : Calories 257.7, Fat 14.9, SaturatedFat 4.8, Cholesterol 33.4, Sodium 182.7, Carbohydrate 28.3, Fiber 2, Sugar 14.3, Protein 4.2
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