CRANBERRY-NUT OATMEAL COOKIES
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
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
BERRY-OATMEAL BAKE
This breakfast bake is easy on the calories and fat and as pretty as a picture. With its berries and oat-almond topping, it's almost like a tart, sweet fruit cobbler-great with a little Greek yogurt or milk on top.
Provided by Food Network Kitchen
Time 1h10m
Yield Serves 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Grease a 2-quart baking dish or 8-inch square baking pan with the butter.
- For the oatmeal: Stir together the oats, sugar and 1/8 teaspoon salt in a large bowl. Whisk together the almond milk, egg, vanilla and almond extract in a medium bowl. Pour the milk mixture into the oat mixture and stir well to combine.
- For the topping: Stir together the almonds, oats, sugar, butter, flour, cinnamon and 1/8 teaspoon salt in a medium bowl until evenly combined.
- To assemble: Pour the oatmeal into the prepared baking dish. Arrange the berries (including any juices) over the oatmeal. Sprinkle with the topping. Bake until lightly browned and just set, about 50 minutes. Let cool on a rack for 10 to 15 minutes. Serve warm with a dollop of yogurt or a splash of milk if using.
Nutrition Facts : Calories 270 calorie, Fat 10 grams, SaturatedFat 3.5 grams, Cholesterol 45 milligrams, Sodium 140 milligrams, Carbohydrate 41 grams, Fiber 4 grams, Protein 6 grams, Sugar 25 grams
CRANBERRY OATMEAL COOKIES
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
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.
BLUEBERRY OATMEAL COOKIES
A different take on oatmeal raisin cookies. I think they are better.
Provided by TJ Lombard
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 40m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
- Beat butter, brown sugar, and white sugar together with an electric mixer in a bowl until creamy and smooth, about 2 minutes. Add egg and vanilla extract; mix until incorporated.
- Whisk flour, cinnamon, baking soda, baking powder, and salt in a separate bowl; mix into butter mixture until just combined. Fold in oats and blueberries.
- Spoon dough, about 1 tablespoon per cookie, onto the prepared baking sheets about 2 inches apart.
- Bake 1 sheet at a time in the preheated oven until cookies are golden brown, about 12 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 104.4 calories, Carbohydrate 14.8 g, Cholesterol 18.2 mg, Fat 4.6 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 2.6 g, Sodium 58.8 mg, Sugar 8.2 g
BERRY OATMEAL COOKIES
Make and share this Berry Oatmeal Cookies recipe from Food.com.
Provided by momma213
Categories Dessert
Time 25m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, cream together butter and sugars.
- Mix in eggs, one at a time, then stir in vanilla.
- Combine flour, salt and cinnamon in a separate bowl.
- Add to creamed mixture and stir well.
- Add oats and cranberries. Mix well.
- Cover bowl and let it chill in refrigerator for at least one hour.
- Preheat oven to 375 degrees and grease 2 cookie sheets or cover with parchment paper and spray lightly with cooking spray.
- Roll the dough into walnut-size balls and place them 2 inches apart on cookie sheets. Flatten each cookie with a fork that has be dipped in sugar.
- Bake for 10 to 12 minutes. makes 36 cookies.
- Additional Hint; I used Parkay Tub margarine and orange flavored cranberries. It gave the cookies a hint of orange flavor. Cranberries come in different flavors from Ocean Spray so these cookies can take on yummy results.
- I also did not chill the dough and used a medium cookie scoop and I did press them with a fork dipped in sugar. These cookies do spread so make sure they are at least 2 inches apart. They were a hit with my family.
BLUEBERRY PECAN OATMEAL COOKIES
I found the original recipe at the KA website and made a few changes to meet my DS taste. These cookies are really good and keep well. They are the kind that get better the next day. I plan someday to try to add other dried friuts and nuts as this recipe seems to be one with many possibilities. *Number of servings is dependant on size of dropped dough used. SERVINGS BELOW is a guesstimate. I needed to fill in a number as I used both 1 and 2 TBSP scoops. *Prep time is estimated - majority of time is allowing mix to thicken. *frozen or fresh berries burst & do not keep more than a day, cookies become watery. I would not use unless you intend to eat right away.
Provided by MamaBear23
Categories Drop Cookies
Time 1h
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F
- Combine flour, allspice or cinn, baking soda and salt.
- Stir in oatmeal, pecans and blueberries.
- Beat oil, maple syrup, egg and zest until mixture lightens in color.
- Stir in dry ingredients into wet. Mix until combined.
- Let stand 20-30 minutes to thicken.
- Drop onto parchement-lined baking sheets. (I use either a 1 or 2 TBSP cookie scoop) Flatten slightly.
- Bake until they begin to darken and change color around the edges, about 15-20 minutes.
- Remove from pan. Place directly on countertop or other solid surface. I place parchment paper on my countertop. This will allow them to retain moisture as they cool.
Nutrition Facts : Calories 101.1, Fat 6, SaturatedFat 0.6, Cholesterol 8.8, Sodium 78.6, Carbohydrate 11, Fiber 1.3, Sugar 4.2, Protein 1.8
OATMEAL NUT COOKIES
A friend gave me this recipe many years ago, and it's since become a family favorite. I love the aroma of these cookies as they're baking.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts and raisins., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.
Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 64mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
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