Oatmeal Cranberry Cookies
Nutritional Info
- Servings Per Recipe: 48
- Amount Per Serving
- Calories: 112.3
- Total Fat: 5.9 g
- Cholesterol: 19.2 mg
- Sodium: 80.0 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 1.1 g
- Protein: 1.5 g
View full nutritional breakdown of Oatmeal Cranberry Cookies calories by ingredient
Number of Servings: 48
Ingredients
-
1 cup unsalted butter, at room temperature
2/3 cup sugar
1 cup packed light brown sugar
2 large eggs, at room temperature
1 3/4 cup flour
1 teaspoon baking soda
1 teaspoon sea salt
1/4 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
1 3/4 cup old-fashioned rolled oats (not instant or quick-cooking)
1 1/2 cups cranberries
1 cup walnuts, toasted and finely chopped
Directions
Yield: 48 small cookies
In the bowl of the stand mixer, cream the butter and sugars together - about 5 minutes.
In a large bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon. Stir in the rolled oats and cranberries. Meanwhile, toast the walnuts on a cookie sheet in a preheated oven at 350 degrees for 7 minutes. Chop them finely by hand or in a small food processor.
In the stand mixer, slowly add the eggs one at time until combined. On low speed, gradually add the flour/oat mixture to the creamed butter until fully combined.
Chill the batter for a couple of hours or preferablly overnight (optional step, but recommended by author.)
When ready to bake the cookies, preheat the oven to 350 degrees. Line 2 cookies sheets with silpat or parchment paper.
Using a small cookie scooper (about 1 heaping tablespoon) spoon the cookies and place them on the baking sheet. Slightly flatten the tops with two fingertips, about 12 cookies per sheet.
Bake the cookies for 15 minutes, and make sure midway baking time to rotate the cookie sheets. Do not overbake the cookies, they will slightly brown across the top.
Remove from cookie sheets and place on cooling racks.
Enjoy!
Number of Servings: 48
Recipe submitted by SparkPeople user MAMAKRYSTAL.
In the bowl of the stand mixer, cream the butter and sugars together - about 5 minutes.
In a large bowl, whisk together the flour, baking soda, salt, nutmeg, and cinnamon. Stir in the rolled oats and cranberries. Meanwhile, toast the walnuts on a cookie sheet in a preheated oven at 350 degrees for 7 minutes. Chop them finely by hand or in a small food processor.
In the stand mixer, slowly add the eggs one at time until combined. On low speed, gradually add the flour/oat mixture to the creamed butter until fully combined.
Chill the batter for a couple of hours or preferablly overnight (optional step, but recommended by author.)
When ready to bake the cookies, preheat the oven to 350 degrees. Line 2 cookies sheets with silpat or parchment paper.
Using a small cookie scooper (about 1 heaping tablespoon) spoon the cookies and place them on the baking sheet. Slightly flatten the tops with two fingertips, about 12 cookies per sheet.
Bake the cookies for 15 minutes, and make sure midway baking time to rotate the cookie sheets. Do not overbake the cookies, they will slightly brown across the top.
Remove from cookie sheets and place on cooling racks.
Enjoy!
Number of Servings: 48
Recipe submitted by SparkPeople user MAMAKRYSTAL.