Cranberry Oatmeal Cookies
Nutritional Info
- Servings Per Recipe: 26
- Amount Per Serving
- Calories: 117.1
- Total Fat: 4.2 g
- Cholesterol: 17.7 mg
- Sodium: 83.0 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 1.0 g
- Protein: 1.8 g
View full nutritional breakdown of Cranberry Oatmeal Cookies calories by ingredient
Number of Servings: 26
Ingredients
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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 (1 stick) 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 (Craisins)
Directions
Preheat the oven to 350 degrees F. Butter 2 baking sheets.
Stir flour, cinnamon, baking soda, baking powder, salt, nutmeg and cloves in small bowl to blend. Set aside. Using electric mixer fitted with paddle attachment, beat butter, granulated sugar and brown sugar in 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 tablespoonful of dough onto sheet, spacing 2 inch 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 to 15 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks to cool completely.
Makes about 26 cookies; 1 serving = 1 cookie.
Number of Servings: 26
Recipe submitted by SparkPeople user CIAMOM.
Stir flour, cinnamon, baking soda, baking powder, salt, nutmeg and cloves in small bowl to blend. Set aside. Using electric mixer fitted with paddle attachment, beat butter, granulated sugar and brown sugar in 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 tablespoonful of dough onto sheet, spacing 2 inch 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 to 15 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks to cool completely.
Makes about 26 cookies; 1 serving = 1 cookie.
Number of Servings: 26
Recipe submitted by SparkPeople user CIAMOM.
Member Ratings For This Recipe
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CD5770301
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SEDONA0410
Just what I was looking for! These cookies have so much flavor. I revised it as I don't use white flour. I used 3/4C spelt + 1/4C aramath and added 3/4 C chopped walnuts too. 5 min. cooling on pan made them stick, 3 was better. also used Pam on pans not butter. Will double next time, yummy!!! - 6/22/08