Cranberry Orange Oatmeal Cookies Recipe
If you make the same cookies every year and are looking to mix it up a bit, we’ve got a new and unique style for you to try this year. These cranberry orange oatmeal cookies will provide the perfect contrast to all the chocolate treats you eat around the holidays, because they’re zesty and fresh-tasting, while still being sweet. They don’t take all that long to prepare and bake, and even if you don’t think you’re much of a baker, it’s worth giving these a try. Take a look at the recipe for these cranberry orange oatmeal cookies that are about to be your favorite treat.
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Recipe Cranberry Oatmeal Walnut Cookies
Recipe for Cranberry Oatmeal Walnut Cookies
Preheat oven to 375 degrees F
1/2 cup butter softened (1 stick)
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 egg
1/2 tablespoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup dried cranberries
½ cup chopped walnuts
¾ cup uncooked quick-cooking oats
1. Beat butter at medium speed with electric mixer until creamy.
2. Gradually add sugars, beating well.
3. Add egg and vanilla, beating until blended
4. In a separate bowl, combine flour, baking soda, baking powder and salt.
5. Gradually add to butter mixture, beating until blended
6. Stir in cranberries, nuts, and oats
7. Drop dough by heaping tablespoons 2” apart on greased baking sheet
8. Bake 10 minutes or until lightly browned
Transfer to wire racks to cool completely
Yields 2 dozen
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Delicious Cranberry Oatmeal Cookies
3 eggs
2 to 3 tsp vanilla
1 1/2 cup dried cranberries
2 1/2 cup ap flour
2 sticks butter (room temp)
1 cup white sugar
1 cup brown sugar
2 tsp baking soda
2 tsp cinnamon
2 cups oatmeal
Mix eggs and vanilla and add cranberries and allow to soak for at least 1 hour.
Preheat oven to 350°
Mix flour cinnamon and baking soda
In mixer bowl Mix butter and sugar. Add in flour mixture then eggs and cranberries. Finally add in oatmeal.
Scoop by tablespoons and bake 12 minutes
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Oatmeal Cranberry Cookies - Martha Stewart
Studding chewy oatmeal cookies with cranberries in this recipe gives them a bit of bright color and a slight tang. Any dried fruit can be substituted.
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Super Easy HEALTHY Oatmeal Cookies
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Cranberry Pecan Oatmeal Cookies - The Ultimate Holiday Cookie Recipe - Ellen’s ChristKwan Series ????
Hello, Merry Christmas, and Happy Holidays my Friends!
On the sixth episode of my ChristKwan Series, I am making the ultimate Holiday Cookie, Cranberry Pecan Oatmeal Cookies! Simple, easy, soft and chewy, and loaded with fresh cranberries, crunchy pecans and lots of oatmeal! Everyone will love and enjoy these even Santa Claus when he comes down the chimney on Christmas Eve!
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt
1/2 cup (1 stick, 8 tablespoons) unsalted butter, room temperature
1/2 cup packed light brown sugar
2 tablespoons white sugar
1 extra- large egg, room temperature
1 1/4 teaspoons pure vanilla extract
1 1/2 cups old fashioned rolled oatmeal
1/2 cup fresh cranberries, rinsed, remove the bad ones and roasted (or dried cranberries)
1/2 cup chopped pecans
1 orange, zested
Makes 12 to 16 Cookies
For the Cranberries
Preheat Oven to 250 Degrees
Place the cranberries onto a 8 or 9-inch round or square cake pan, roast for 5 to 10 minutes; remove from the oven and let them cool completely.
Preheat oven to 350 degrees (for the pecans and the cookies)
Line a 9x13-inch cookie sheet with aluminum foil; spread the pecans in an even layer and bake for 5 to 7 minutes or until toasted (be careful not to burn them). Remove the pecans from the oven and cool completely (they will become crunchier as they cool). Once the pecans cooled, spread them on the bottom of the pie crust into an even layer. Set aside.
Cookies: In a medium bowl, add and whisk in the flour, cinnamon, baking soda, and salt. Set aside.
In a stand mixer with paddle attachment or large bowl of an electric hand mixer, and in the butter, white sugar, and brown sugar, cream on medium-high speed until fluffy (about 3 minutes). Add in the egg and beat on high for 1 minute then add and mix in the vanilla extract and orange zest. Reduce the mixer to low and add the flour mixture, mix until well combined. Add and fold in the oatmeal, cranberries, and pecans until just combined. Cover the dough with plastic wrap and chill in the refrigerator for at least an hour.
Line a 9x13 in baking sheet with parchment paper, aluminum foil or a Siloam mat. Using a small cookie scoop, drop tablespoonfuls of the cookie dough onto the prepared cookie sheet and bake for 10 minutes or until edges are lightly browned but center is still soft and unset. Remove the cookies from the oven and let them cool for 5 minutes on baking sheet, then transfer them to a cooling rack to cool completely. Serve with a glass of milk (if desired) and enjoy!
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