Reduced Fat Cranberry Oatmeal Cookies Recipes

HEALTHY CRANBERRY OATMEAL COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees, cover 2-3 rimmed baking sheets with parchment paper.
• In a small bowl combine the flour, baking soda and salt, set aside.
• In a large bowl or standing mixer whip butter and sugar, add in egg and vanilla.
• Add in apple sauce and mix. Then add in the flour mixture and mix until just combined.
• Pour in the oats and dried cranberries and mix until just combined, over-mixing will make tough cookies. Then place in fridge for 15 minutes to firm up.
• Use a spoon to scoop golf ball sized dollops of cookie dough, give enough room for a little spreading.
• Bake for 10- 15 minutes until golden brown.

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.

LOW FAT & SCRUMPTIOUS OATMEAL CRANBERRY COOKIES

Steps:

• Mix all ingredients together in medium bowl. Drop mixture by tablespoonfuls or cookie scooper onto nonstick cookie sheet. Bake at 350 degrees for 8-10 minutes. Cool on cookie pan for 2-3 minutes and then transfer to wire racks to cool completely. Makes approximately 3 - 3 ½ dozen small, soft cookies. Recipe is easily doubled.

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.

LOW FAT APPLE-CRANBERRY BREAKFAST COOKIES

Steps:

• Preheat oven to 350°F.
• Combine butter and sugar in the bowl of an electric mixer; beat until light and fluffy, about 1 minute. Add eggs and beat for 30 seconds; add applesauce and beat just to mix.
• In another bowl, stir together flour, salt, cinnamon and baking soda; add to mixer and beat to form batter. Mix in oats. Add apples, cranberries and walnuts; combine by hand.
• Coat cookie sheet with cooking spray. Drop batter by heaping tablespoons 1 inch apart. Bake until cookies are lightly browned and firm, about 13 to 15 minutes.
• Remove from oven and let stand 10 minutes. Move to wire rack and cool completely. Note: Store leftovers in an airtight plastic bag or container in the freezer.

CRANBERRY OATMEAL DROPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
• Sift together the flour, baking powder, cinnamon and nutmeg, set aside. In a medium bowl, cream the butter and sugar. Stir in the egg, milk and orange zest. Add dry ingredients, mix until well blended. Then stir in the quick oats, cranberries and nuts.
• Drop dough by tablespoons onto the prepared cookie sheets about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven, cookies should be lightly browned. Remove to cool on wire racks.
• In a small bowl, stir together the confectioners' sugar, orange zest and vanilla. Stir in the orange juice 1 tablespoon at a time until desired consistency is reached. Drizzle onto cooled cookies.

LOW-FAT OATMEAL COOKIES

Steps:

• In a medium bowl, combine the first 10 ingredients; mix well. Stir in raisins (dough will be stiff). Drop by tablespoonfuls onto baking sheets that have been coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned.

CRANBERRY OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Blend butter and sugar until fluffy. Add eggs and vanilla and mix well. In a separate bowl sift flour, baking soda, and salt together. Stir into butter mixture. Stir in the oats. Fold in nuts and cranberries. Drop spoonfuls of cookie dough onto ungreased cookie sheets, spaced at least 2 inches apart. These cookies spread.
• Bake 8 to 10 minutes in the preheated oven, until the edges are crisp and the centers appear dry. Cool on wire racks and enjoy.