Best 20 Oatmeal Cranberry Cookies Recipes

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Indulge in the delightful symphony of flavors with our tantalizing Oatmeal Cranberry Cookies. These delectable treats are a harmonious blend of hearty oats, tangy cranberries, and a touch of sweetness. As you bite into these soft and chewy cookies, you'll be greeted with a burst of fruity tartness and a lingering hint of cinnamon. Perfect for a quick breakfast, a satisfying snack, or a sweet treat, these cookies are sure to become a family favorite. Discover the joy of baking and the irresistible charm of these Oatmeal Cranberry Cookies with our carefully curated collection of simple yet delectable recipes.

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY OATMEAL COOKIES



Cranberry Oatmeal Cookies image

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

1 cup butter, softened
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups quick-cooking oats
1 cup raisins
1 cup coarsely chopped fresh or frozen cranberries
1 tablespoon grated orange zest
1 package (10 to 12 ounces) white baking chips

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.

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES



Oatmeal Cranberry White Chocolate Chunk Cookies image

Oatmeal cookies using dried cranberries and white chocolate chips, or you can use chocolate chips if you wish.

Provided by Christina

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 44m

Yield 30

Number Of Ingredients 9

⅔ cup butter, softened
⅔ cup packed brown sugar
2 eggs
1 ½ cups rolled oats
1 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 ¼ cups dried cranberries
⅔ cup coarsely chopped white chocolate

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.

Nutrition Facts : Calories 133.6 calories, Carbohydrate 18.8 g, Cholesterol 24.1 mg, Fat 6 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 3.5 g, Sodium 119.7 mg, Sugar 10.4 g

WHITE CHOCOLATE CHIP CRANBERRY OATMEAL COOKIES



White Chocolate Chip Cranberry Oatmeal Cookies image

I originally made these at the request of my old chorus director John Kelleher, who also worked at Seattle area Starbucks (I think he'd had the combo in a cookie there, once). I was surprised but very pleased they came out so tasty! These days, these are pretty much the only cookies which are requested and I make on a fairly regular basis.

Provided by Julesong

Categories     Dessert

Time 30m

Yield 36 cookies

Number Of Ingredients 12

3/4 cup sugar
1/4 cup packed brown sugar
1/2 cup butter, softened
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup all-purpose flour
1 1/2 cups quick-cooking oats (not instant)
3/4 cup dried cranberries
6 ounces white chocolate chips

Steps:

  • Preheat oven to 375°F.
  • In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.
  • Add in egg and vanilla extract and mix until combined.
  • Add the cinnamon, baking soda, salt and flour and mix well.
  • Fold in the oatmeal, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed.
  • Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden.
  • Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.

CRANBERRY-NUT OATMEAL COOKIES



Cranberry-Nut Oatmeal Cookies image

I made a few changes to a recipe on the back of a canister of oats. Now this is the only one I use. I often use hazelnuts in place of the pecans, and they are just as good. I hope you enjoy them as much as we do. You can make these larger or smaller; simply adjust the baking time. Keep loosely covered, and they will maintain their chewiness for several days, if they last that long.

Provided by KATSINTHEKITCHEN

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 1h

Yield 36

Number Of Ingredients 12

1 cup unsalted butter at room temperature
1 ½ cups light brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups old-fashioned rolled oats
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 ½ teaspoons coarse kosher salt
½ teaspoon ground nutmeg
½ cup dried cranberries
½ cup chopped toasted pecans

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.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 17.8 g, Cholesterol 23.9 mg, Fat 6.9 g, Fiber 0.9 g, Protein 1.7 g, SaturatedFat 3.5 g, Sodium 101.1 mg, Sugar 10.2 g

CRANBERRY PECAN OATMEAL COOKIES



Cranberry Pecan Oatmeal Cookies image

I needed a new holiday cookie, so I tweaked an old 4-H recipe. This updated oatmeal cookie with cranberries and nuts is my family's all-time favorite. -Tammy Hoggatt, Omaha, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5 dozen.

Number Of Ingredients 13

1/2 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-1/2 cups old-fashioned or quick-cooking oats
1 cup dried cranberries, coarsely chopped
1 cup chopped pecans

Steps:

  • Preheat oven to 350°. Cream butter and sugars until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, cinnamon, salt, baking powder and baking soda; gradually beat into creamed mixture. Stir in remaining ingredients., Drop by tablespoonfuls 1 in. apart onto ungreased baking sheets. Bake until light golden brown, 12-15 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 62 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 47mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

CRANBERRY ORANGE OATMEAL COOKIES



Cranberry Orange Oatmeal Cookies image

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

1 cup butter, softened
1 cup packed brown sugar
½ cup white sugar
2 eggs
1 ½ teaspoons vanilla extract
1 tablespoon grated orange zest
1 teaspoon orange extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups rolled oats
1 cup dried cranberries

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 WALNUT OATMEAL COOKIES



Cranberry Walnut Oatmeal Cookies image

Make and share this Cranberry Walnut Oatmeal Cookies recipe from Food.com.

Provided by Crisco Recipes

Categories     Dessert

Time 27m

Yield 3 dozen cookies

Number Of Ingredients 13

Crisco® Original No-Stick Cooking Spray
3/4 cup Crisco® Butter Flavor All-Vegetable Shortening or 3/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
3/4 cup sugar
3/4 cup brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla extract
1 cup Pillsbury BEST® All Purpose Flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 3/4 cups old fashioned oats
1 cup dried cranberries
1 cup walnuts, chopped

Steps:

  • HEAT oven to 350ºF. Coat baking sheets with no-stick cooking spray.
  • BEAT shortening, sugar and brown sugar in large bowl at medium speed of electric mixer until blended. Beat in eggs and vanilla. Combine flour, baking soda, cinnamon and salt in small bowl. Beat into shortening mixture until smooth. Stir in oats, dried cranberries and walnuts. Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets.
  • BAKE 10 to 12 minutes or until light brown. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely.

CRANBERRY OATMEAL COOKIES



Cranberry Oatmeal Cookies image

A crispy chewy cookie my mom used to make when I lived in Oregon. Dried cranberries are also divine in this.

Provided by Sarah Parker

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 25m

Yield 24

Number Of Ingredients 10

10 tablespoons butter
⅔ cup packed dark brown sugar
1 teaspoon vanilla extract
2 eggs
1 ½ teaspoons baking soda
1 pinch salt
1 ⅔ cups whole wheat flour
1 cup rolled oats
2 cups chopped cranberries
¾ cup chopped walnuts

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.

Nutrition Facts : Calories 141.3 calories, Carbohydrate 16 g, Cholesterol 28.2 mg, Fat 8 g, Fiber 2 g, Protein 2.8 g, SaturatedFat 3.5 g, Sodium 121.2 mg, Sugar 6.5 g

CHEWY CRANBERRY-OATMEAL COOKIES WITH ORANGE ICING



Chewy Cranberry-Oatmeal Cookies with Orange Icing image

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

Reynolds™ Parchment Paper
3/4 cup butter or margarine, softened
1 cup packed light brown sugar
2 eggs
2 teaspoons vanilla
2 teaspoons grated orange peel
2 cups quick-cooking oats
1 cup Gold Medal™ all-purpose flour
2/3 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup sweetened dried cranberries
1 cup powdered sugar
1/4 teaspoon vanilla
3 to 4 teaspoons orange juice

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

CHEWY OATMEAL-CRANBERRY COOKIES



Chewy Oatmeal-Cranberry Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h35m

Yield about 24 cookies

Number Of Ingredients 14

1 3/4 cups all-purpose flour
1 teaspoon apple pie spice
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 1/2 cups rolled oats
1 1/4 cups dried cranberries
1 cup confectioners' sugar
1 tablespoon milk

Steps:

  • Whisk the flour, apple pie spice, baking powder, baking soda and salt in a medium bowl; set aside. Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats and cranberries with a wooden spoon. Cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight.
  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 2-inch balls and arrange 2 inches apart on the prepared baking sheets; press with a spatula to flatten. Bake, switching the pans halfway through, until the cookies are golden but the centers are still soft, 15 to 20 minutes. Slide the cookies from the parchment onto racks to cool completely.
  • Make the glaze: Whisk the confectioners' sugar and milk in a medium bowl. Drizzle on the cookies; let set 5 minutes.

CRANBERRY-ORANGE OATMEAL COOKIES



Cranberry-Orange Oatmeal Cookies image

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

1 cup butter, softened
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 tablespoon grated orange zest
1 tablespoon Cointreau liqueur (or other orange flavored liquor)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 cups rolled oats
1 cup dried cranberries (Craisins work well)

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.

OATMEAL CRANBERRY ALMOND WHITE CHOCOLATE CHIP COOKIES



Oatmeal Cranberry Almond White Chocolate Chip Cookies image

Make and share this Oatmeal Cranberry Almond White Chocolate Chip Cookies recipe from Food.com.

Provided by Emjay99

Categories     Drop Cookies

Time 22m

Yield 36 serving(s)

Number Of Ingredients 15

1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1/2 cup margarine, room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
1 large egg, room temperature
1 cup all-purpose flour, wholewheat flour works just as well
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup quick-cooking oats, not instant
1/2 cup unsweetened coconut, medium
1/2 cup dried cranberries, Ocean Spray Craisins
1/2 cup slivered almonds, lightly toasted
2/3 cup white chocolate chips, placed in freezer to harden this retains their shape in baking

Steps:

  • Preheat oven to 350°F
  • Cream together white and brown sugar, margarine, vanilla and almond extracts.
  • Beat in egg.
  • Mix in sifted flour, baking powder and soda, salt, oats and coconut until combined.
  • Stir in dried cranberries, almonds and white chocolate chips.
  • Drop slightly heaped tablespoons of dough on a sprayed SHINY baking sheet.
  • Bake 10 to 12 minutes depending on your oven. Should be evenly golden in colour.
  • Remove to cooling rack.
  • Freeze really well.

Nutrition Facts : Calories 115.9, Fat 6.6, SaturatedFat 3, Cholesterol 6.3, Sodium 67.5, Carbohydrate 13.1, Fiber 1.1, Sugar 8, Protein 1.6

CRANBERRY-OATMEAL-WALNUT COOKIES



CRANBERRY-OATMEAL-WALNUT COOKIES image

Categories     Dessert

Yield Makes about 3 dozen

Number Of Ingredients 10

3/4 cup butter, softened
1 1/4 cup packed brown sugar
2 eggs
1 teasoon vanilla
1 cup all-purpose flour, unbleached
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
3 cups oats (quick or old fashioned, uncooked)
1 1/2 cup dried cranberries
3/4 cup chopped walnuts

Steps:

  • Preheat oven to 350F Beat together butter and brown sugar until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and mix well. Stir in oats, cranberries, walnuts adn mix well. Drop by spoonful onto ungreased cookie sheet. Bake 10 minutes (should be slightly under-cooked) Cool 1 minute on cookie sheet and transfer to wire rack.

OATMEAL CRANBERRY COOKIES



Oatmeal Cranberry Cookies image

Make and share this Oatmeal Cranberry Cookies recipe from Food.com.

Provided by cookieswap

Categories     Dessert

Time 16m

Yield 24 cookies

Number Of Ingredients 12

1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup craisins
2 cups rolled oats
3/4 cup packed brown sugar
1/2 cup white sugar
3/4 cup butter or 3/4 cup margarine, softened
1 egg, slightly beaten
1 teaspoon vanilla

Steps:

  • Preheat oven to 350°F (175°C).
  • Line cookie sheets with parchment paper.
  • Mix all dry ingredients into large mixing bowl.
  • Use your hands to thoroughly mix.
  • Mix in butter, egg and vanilla.
  • Mix until completely blended, you will need to use your hands.
  • Shape into balls the size of walnuts.
  • Place on a parchment lined cookie sheets 2 inches apart.
  • Bake for 11 to 13 minutes in preheated oven, or until edges are lightly browned.
  • Cool 5 minutes on cookie sheet.
  • Transfer cookies to wire racks to finish cooling.

SPICED CRANBERRY OATMEAL COOKIES



Spiced Cranberry Oatmeal Cookies image

This is the best applesauce cranberry cookie recipe. These delicious cookies are full of pecans, dried cranberries and chocolate chips that lend crunch and sweetness. Every bite is packed with flavor! -Karie Saxton, South Boardman, Michigan

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5-1/2 dozen.

Number Of Ingredients 15

1/2 cup butter, softened
3/4 cup packed brown sugar
1/4 cup sugar blend
3/4 cup unsweetened applesauce
1 egg, room temperature
1 teaspoon vanilla extract
3 cups old-fashioned oats
1-3/4 cups all-purpose flour
1-1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup dried cranberries
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped pecans

Steps:

  • In a large bowl, beat the butter, brown sugar and sugar blend until well blended. Beat in the applesauce, egg and vanilla (mixture will appear curdled). Combine the oats, flour, cinnamon, baking powder, salt and nutmeg; gradually add to the butter mixture and mix well. Stir in the cranberries, chocolate chips and pecans. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets; flatten slightly. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks.

Nutrition Facts : Calories 71 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 36mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES



Oatmeal Cranberry White Chocolate Chunk Cookies image

This was my son's first year in 4-H. I talked him into making this cookie. Every kid brings chocolate chip cookies to the fair. Anyway, he received a Blue Ribbon and the judge committed to him that this was a unique cookie not your everyday chocolate chip. Recipe source was Ocean Spray

Provided by Charlotte J

Categories     Drop Cookies

Time 27m

Yield 30 serving(s)

Number Of Ingredients 9

2/3 cup butter or 2/3 cup margarine, softened
2/3 cup packed brown sugar
2 large eggs
1 1/2 cups old fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (6 ounce) package ocean spray original craisians dried sweetened cranberries
2/3 cup white chocolate, chunks or 2/3 cup chips

Steps:

  • Preheat oven to 375°F.
  • In a mixer, beat butter or margarine and sugar together until light and fluffy.
  • Add eggs mixing well.
  • Combine oats, flour, baking soda and salt in a separate bowl.
  • Add dry ingredients a little at a time to the butter mixture, mixing well after each addition.
  • Stir in by hand the cranberries then the white chocolate chips.
  • Drop by rounded teaspoonfuls onto ungreased cookie sheets.
  • Bake 10-12 minutes or until golden brown.
  • Cool on wire rack.

CRISP CRANBERRY OATMEAL COOKIES (SMALL BATCH)



Crisp cranberry oatmeal cookies (small batch) image

Make and share this Crisp cranberry oatmeal cookies (small batch) recipe from Food.com.

Provided by Tamibic2

Categories     Dessert

Time 15m

Yield 24 cookies

Number Of Ingredients 10

1/2 cup soft butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 cup flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 cup oats
1/2 cup dried cranberries

Steps:

  • Mix butter, sugars and egg.
  • Mix dry ingredients.
  • Mix together and add the cranberries.
  • Roll into small balls& Bake 10 minutes at 350.

DRIED CRANBERRY-WALNUT OATMEAL COOKIES



Dried Cranberry-Walnut Oatmeal Cookies image

This is the best cranberry oatmeal cookie I've ever tasted. Slightly crisp on the outside, but oh so chewy on the inside. I can't believe it hasn't been posted yet! It's from the Crisco site. Note: If you use old-fashioned oats, the cookies will come out crisper and less moist; If you use quick oats, the cookies will be chewier and more moist. Also, bake until cookies are *just* set, where the center of the cookie still looks a little wet.

Provided by Karen..

Categories     Drop Cookies

Time 18m

Yield 6 dozen, 72 serving(s)

Number Of Ingredients 11

3/4 cup stick Butter Flavor Crisco or 3/4 cup crisco butter flavor shortening
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 3/4 cups rolled oats (quick or old-fashioned, see notes in description)
1 -1 1/2 cup dried cranberries
1 -1 1/2 cup walnut pieces

Steps:

  • Heat oven to 375°F.
  • Combine 3/4 cup shortening and sugars in large bowl.
  • Beat at medium speed with electric mixer until well blended.
  • Beat in eggs and vanilla until well blended.
  • Combine flour, baking soda and salt in small bowl.
  • Stir into creamed mixture; mix well.
  • Add oats, dried cranberries and walnuts.
  • Drop dough by teaspoonfuls about 2 inches apart onto non-stick cookie sheets.
  • Bake at 375°F for 8 minutes or until firm and light brown.
  • Cool on cookie sheets 4 minutes; transfer to cooling rack.

Nutrition Facts : Calories 67.5, Fat 3.5, SaturatedFat 1, Cholesterol 6.4, Sodium 28.5, Carbohydrate 8.2, Fiber 0.5, Sugar 4.5, Protein 1

MARTHA STEWART'S OATMEAL CRANBERRY COOKIES



Martha Stewart's Oatmeal Cranberry Cookies image

I found this recipe in Martha's 2001 Holiday Cookies magazine and have been making it every Christmas since. It is among my most requested cookies during the holiday season. (*Prep time does not include chill time)

Provided by ltlmishu

Categories     Dessert

Time 48m

Yield 3 dozen

Number Of Ingredients 13

2 cups all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pure vanilla extract
3 tablespoons milk
2 large eggs
1 cup unsalted butter, room temperature
1 cup light-brown sugar, packed
1/2 cup granulated sugar
3 cups old fashioned oats
1 cup dried cranberries

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 AND OATMEAL SPICE COOKIES



Cranberry and Oatmeal Spice Cookies image

Make and share this Cranberry and Oatmeal Spice Cookies recipe from Food.com.

Provided by Chef mariajane

Categories     Drop Cookies

Time 13m

Yield 26 cookies

Number Of Ingredients 14

1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup packed golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup old fashioned oats (not quick cooking)
3/4 cup dried cranberries

Steps:

  • Preheat oven to 350°F Butter 2 baking sheets.
  • Sift flour, cinnamon, baking soda, baking powder, salt, nutmeg and cloves in a small bowl to blend. Set aside,.
  • Using electric mixer fitted with paddle attachment, beat butter and both sugars in a large bowl until blended and smooth, about 1 minute. Mix in egg and vanilla. Mix in flour mixture. Stir in oatmeal and cranberries.
  • For each cookie, drop one tablespoon of dough onto sheet, spacing 2-inches apart. Bake until tops and bottoms are lightly golden, rotating baking sheets, front to back and top to bottom halfway through baking to ensure even browning, about 13-15 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks to cool completely.
  • DO-AHEAD TIP: Cookies can be made up to 5 days ahead. Store airtight at room temperature.

Nutrition Facts : Calories 91.2, Fat 4, SaturatedFat 2.4, Cholesterol 17.5, Sodium 80.5, Carbohydrate 12.8, Fiber 0.6, Sugar 6.7, Protein 1.3

Tips:

  • Use old-fashioned oats: They provide a heartier texture and more nutrients than quick-cooking or instant oats.
  • Don't overmix the dough: Overmixing will result in tough cookies. Mix just until the ingredients are combined.
  • Chill the dough: Chilling the dough for at least 30 minutes will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies at a high temperature: This will help the cookies set quickly and prevent them from becoming too soft.
  • Let the cookies cool completely: The cookies will continue to firm up as they cool, so don't eat them right out of the oven.

Conclusion:

Oatmeal cranberry cookies are a delicious and easy-to-make treat that is perfect for breakfast, lunch, or a snack. They are also a good source of fiber, protein, and antioxidants. By following these tips, you can make the best oatmeal cranberry cookies every time.

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