Oatmeal Craisin Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 50
Ingredients
1 3/4 stick unsalted butter (14 Tbsp)3/4 cup, packed Brown Sugar 1/2 cup Granulated Sugar2 medium Eggs, farm fresh1 tsp Vanilla Extract 1 1/2 cup Prairie Gold 100% Whole Wheat Flour 1 tsp Baking Soda 1 tsp Cinnamon, ground 1/2 tsp Salt 3 cup Oats, Quaker 1 cup Cranberries, dried, sweetened (craisins)
Preheat oven to 350 degrees.
Using an electric mixer, blend together butter and sugars until smooth. Add eggs and vanilla and blend well.
In a small bowl, combine dry ingredients (flour, salt, cinnamon and baking soda). Add to batter and mix well.
Stir in cranberries until evenly distributed, then fold in the oats until it all sticks together.
Drop by rounded tablespoon full, or roll into balls, and place on ungreased cookie sheet.
Bake 10-14 minutes, until golden brown (hard to tell unless you look at the bottoms). Remove from oven and let cool 1 minute on cookie sheet, then place on a wire rack to cool completely.
Serve and enjoy!
Serving Size: 1 cookie / recipe makes approximately 50 cookies
Using an electric mixer, blend together butter and sugars until smooth. Add eggs and vanilla and blend well.
In a small bowl, combine dry ingredients (flour, salt, cinnamon and baking soda). Add to batter and mix well.
Stir in cranberries until evenly distributed, then fold in the oats until it all sticks together.
Drop by rounded tablespoon full, or roll into balls, and place on ungreased cookie sheet.
Bake 10-14 minutes, until golden brown (hard to tell unless you look at the bottoms). Remove from oven and let cool 1 minute on cookie sheet, then place on a wire rack to cool completely.
Serve and enjoy!
Serving Size: 1 cookie / recipe makes approximately 50 cookies
Nutritional Info Amount Per Serving
- Calories: 92.5
- Total Fat: 3.9 g
- Cholesterol: 15.2 mg
- Sodium: 52.8 mg
- Total Carbs: 15.2 g
- Dietary Fiber: 1.4 g
- Protein: 1.6 g
Member Reviews