Grape Nuts Oatmeal Cranberry Cookies Recipes

GRAPE-NUTS COOKIES

Steps:

• Preheat oven to 350.
• Beat butter and sugar in large bowl with electric mixer on medium speed until smooth. Add honey, eggs, and vanilla; mix well.
• Add baking soda, salt, rolled oats, flour, and grape-nuts. Combine until just mixed.
• Drop rounded tablespoonfuls of dough, 2-inches apart onto lined or greased cookie sheets. Bake for 10-14 minutes or until golden brown.
• Cool 2-3 minutes; remove from baking sheets. Cool completely on wire racks.

HEALTHY GRAPE-NUTS OATMEAL CRANBERRY COOKIES

Steps:

• Preheat oven to 375°F.
• Mix flour and backing soda in small bowl.
• In separate bowl, mix applesauce and flax seed.
• Gradually add sugars, beat until well mixed.
• Beat in egg and vanilla.
• Gradually add flour mixture, beating well after each addition.
• Stir in oats, cereal and cranberries.
• Drop by rounded tablespoonfuls onto ungreased cookie sheets.
• Bake 8 minutes or until lightly browned.
• Cool 1 minute, remove from cookie sheets.
• Cool completely on wire racks.
• Enjoy.

CHEWY CRANBERRY OATMEAL COOKIES

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.

HEALTHY GRAPE-NUTS OATMEAL CRANBERRY COOKIES READ

Steps:

• 1. Preheat oven to 375°F.
• 2. Mix flour and backing soda in small bowl.
• 3. In separate bowl, mix applesauce and flax seed.
• 4. Gradually add sugars, beat until well mixed.
• 5. Beat in egg and vanilla.
• 6. Gradually add flour mixture, beating well after each addition.
• 7. Stir in oats, cereal and cranberries.
• 8. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
• 9. Bake 8 minutes or until lightly browned.
• 10. Cool 1 minute, remove from cookie sheets.
• 11. Cool completely on wire racks

REDUCED-FAT CRANBERRY OATMEAL COOKIES

Steps:

• Preheat oven to 375.
• In a large bowl beat Smart Balance, sugars, egg white, and vanilla until fluffy.
• Make a well in the center of the bowl and add flours, baking soda, and salt. Beat to mix well.
• Add cereal, oatmeal, and cranberries, stirring to blend.
• Drop by tablespoons onto an ungreased cookie sheet. The dough may seem to be too "loose", but they will bind well when they bake.
• Bake 9 minutes, or until tops are lightly browned.

CRANBERRY-NUT OATMEAL COOKIES

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.

MARTHA STEWART'S 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 the 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

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.