Best Chewy Cranberry Oatmeal Cookies Recipes

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CHEWY CRANBERRY OATMEAL COOKIES



Chewy Cranberry Oatmeal Cookies image

These cookies are absolutely delicious and absolutely addictive! I keep rolls of it on hand in the freezer and just slice off as many as I want to bake at one time. They never last long. My 2 year old LOVES them. Another winner from FC...

Provided by P48422

Categories     Drop Cookies

Time 31m

Yield 48 cookies

Number Of Ingredients 13

6 3/4 ounces all-purpose flour (1 1/2 c.)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 1/2 cups old fashioned oats
8 ounces unsalted butter, slightly softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, beaten lightly
1 tablespoon honey
2 teaspoons pure vanilla extract
6 ounces dried cranberries (1 1/3 c.)
5 ounces chopped pecans (about 1 c.)

Steps:

  • Oven to 350 degrees F.
  • (if baking right away).
  • Line sheet pans with parchment.
  • Mix the dry ingredients together (not including sugars), then stir in the oats.
  • Set aside.
  • Beat the butter and both sugars together until light and fluffy.
  • Add the eggs, then scrape down the bowl; add the honey and vanilla and beat until blended.
  • Add the flour mixture in two additions, beating each until well combined.
  • Stir in the cranberries and pecans.
  • At this point, you can either bake, or freeze.
  • To freeze, just scrape the dough onto plastic wrap, roll into a log, wrap tightly, and freeze until ready to bake.
  • Then just take them out of the freezer, let sit for about 15 minutes, then slice into 3/16" thick slices and bake as directed.
  • To bake immediately: drop by tablespoonfuls about 2 inches apart on parchment lined sheet pans.
  • Bake until the centers of the cookies are soft and no longer look wet; about 9-11 minutes.
  • Let cool on the pan for 5 minutes, then transfer to a rack to cool.

Nutrition Facts : Calories 116.9, Fat 6.5, SaturatedFat 2.7, Cholesterol 17.9, Sodium 55.7, Carbohydrate 13.8, Fiber 1, Sugar 7.2, Protein 1.6

CHEWY CRANBERRY-OATMEAL COOKIES WITH ORANGE ICING



Chewy Cranberry-Oatmeal Cookies with Orange Icing image

Fresh orange glaze sets off these soft-and-chewy holiday cookies.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 24

Number Of Ingredients 14

Reynolds™ Parchment Paper
3/4 cup butter or margarine, softened
1 cup packed light brown sugar
2 eggs
2 teaspoons vanilla
2 teaspoons grated orange peel
2 cups quick-cooking oats
1 cup Gold Medal™ all-purpose flour
2/3 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup sweetened dried cranberries
1 cup powdered sugar
1/4 teaspoon vanilla
3 to 4 teaspoons orange juice

Steps:

  • Heat oven to 350°F. Line cookie sheet with Reynolds Parchment Paper; set aside. In large bowl, beat butter, brown sugar, eggs, vanilla and orange peel with electric mixer on medium speed, or mix with spoon. Stir in remaining cookie ingredients.
  • On lined cookie sheet, place cookies 2 inches apart.
  • Bake 11 to 14 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool completely, about 15 minutes.
  • In small bowl, stir powdered sugar, vanilla and enough orange juice until thin enough to drizzle. Spoon into small resealable food-storage plastic bag; cut off tiny corner of bag. Squeeze bag to drizzle icing over cookies.

Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 18 g, TransFat 0 g

CHEWY OATMEAL-CRANBERRY COOKIES



Chewy Oatmeal-Cranberry Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 2h35m

Yield about 24 cookies

Number Of Ingredients 14

1 3/4 cups all-purpose flour
1 teaspoon apple pie spice
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature
3/4 cup packed light brown sugar
3/4 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 1/2 cups rolled oats
1 1/4 cups dried cranberries
1 cup confectioners' sugar
1 tablespoon milk

Steps:

  • Whisk the flour, apple pie spice, baking powder, baking soda and salt in a medium bowl; set aside. Beat the butter, brown sugar and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; beat in the eggs one at a time, then beat in the vanilla. Add the flour mixture and beat until just incorporated. Stir in the oats and cranberries with a wooden spoon. Cover with plastic wrap and refrigerate until firm, at least 1 hour or overnight.
  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 2-inch balls and arrange 2 inches apart on the prepared baking sheets; press with a spatula to flatten. Bake, switching the pans halfway through, until the cookies are golden but the centers are still soft, 15 to 20 minutes. Slide the cookies from the parchment onto racks to cool completely.
  • Make the glaze: Whisk the confectioners' sugar and milk in a medium bowl. Drizzle on the cookies; let set 5 minutes.

CHEWY OATMEAL CRANBERRY COOKIES



Chewy Oatmeal Cranberry Cookies image

Martha Stewart's recipe for truly chewy oatmeal cookies. You can sub raisins or any dried fruit you like. The details of this recipe (room temp butter, fluffing butter/sugar shaping of cookies, baking with soft center, and cooling process) are what give these cookies the perfect chewy texture, so follow precisely.

Provided by Spy Girl

Categories     Dessert

Time 16m

Yield 3 dozen, 2 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pure vanilla extract
3 tablespoons milk
2 large eggs
1/2 lb unsalted butter
1 cup packed light-brown sugar
1/2 cup granulated sugar
3 cups old fashioned oats
1 cup dried cranberries

Steps:

  • 1. In a bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda.
  • 2. In a small bowl, whisk together the eggs, milk and vanilla.
  • 3. In the bowl of a mixer, using a paddle attachment, combine the room temperature butter with the sugars. Beat on medium speed until mixture is light and fluffy.
  • 4. Set the mixer to low speed, and gradually add egg mixture to the sugar mixture- beat well.
  • 5. Add flour mixture- beat just until combined.
  • 6. Remove bowl. Stir in the oats and cranberries.
  • 7. Cover and put dough in the refrigerator until firm, at least 2-3 hours. (Can be left longer.).
  • 8. Preheat oven to 350 degrees. Line a few baking sheets with parchment paper. If you only have one baking sheet, place extra dough back in refrigerator between bakings.
  • 9. Shape pieces of dough into 2-tablespoon balls and place 3 inches apart on sheets.
  • 10. Press with the bottom of a glass to flatten dough into 2-inch-diameter.
  • 11. Bake until golden but still soft in center, 16 to 18 minutes, turning sheets halfway through for even baking.
  • 12. Remove from oven; transfer with parchment to a wire rack to cool. Store in airtight container at room temperature for up to 1 week.

Nutrition Facts : Calories 2474.9, Fat 106.8, SaturatedFat 61.9, Cholesterol 458.7, Sodium 1537.8, Carbohydrate 343, Fiber 17.8, Sugar 161.1, Protein 40.6

CHEWY CRANBERRY OATMEAL COOKIES



Chewy Cranberry Oatmeal Cookies image

Make and share this Chewy Cranberry Oatmeal Cookies recipe from Food.com.

Provided by Charlotte J

Categories     Drop Cookies

Time 19m

Yield 3 1/2 dozen cookies

Number Of Ingredients 13

1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 1/2 cups old fashioned oats
1 cup unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tablespoon honey
2 teaspoons pure vanilla extract
1 1/3 cups dried cranberries
1 cup semisweet chocolate chunk

Steps:

  • Preheat oven to 350 degrees.
  • Cover two cookie sheets with parchment paper.
  • In medium bowl mix flour, baking soda, salt and cinnamon and stir in oats.
  • Set aside.
  • With an electric mixer, beat the butter and both sugars until light and fluffy.
  • Beat in eggs one at a time.
  • Add honey and vanilla and beat until blended.
  • Add the flour mixture in two additions, beating until well combined.
  • Stir in cranberries and chocolate chunks.
  • Drop the dough by heaping tablespoons about 2 inches apart onto the cookie sheets.
  • Bake until the centers of the cookies are soft, about 9 to 11 minutes.
  • Let cool on the sheets for 5 minutes then transfer to wire rack to cool completely.

Nutrition Facts : Calories 1644.1, Fat 76.4, SaturatedFat 44.9, Cholesterol 247.7, Sodium 764.5, Carbohydrate 222.9, Fiber 13.5, Sugar 131.1, Protein 20.4

HEALTHY WALNUT (OR CHOCOLATE) CRANBERRY OATMEAL CHEWY COOKIES



Healthy Walnut (Or Chocolate) Cranberry Oatmeal Chewy Cookies image

These are such unique cookies! These cookies become very thin when they cook, and the addition of brown rice syrup (better for you then sugar... has complex carbs to keep you fuller longer) makes the cookie very chewy and almost slightly sticky. You have never tasted anything like it!

Provided by I Cant Believe Its

Categories     Drop Cookies

Time 1h15m

Yield 24 serving(s)

Number Of Ingredients 14

1/3 cup margarine
1 tablespoon smooth applesauce
2/3 cup brown rice syrup
2 egg whites
1/2 cup firmly packed brown sugar
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup rolled oats, quick cooking
3 -4 tablespoons chopped walnuts or 3 -4 tablespoons miniature chocolate chips
3 -3 1/2 tablespoons craisins (or raisins)

Steps:

  • In a dry saucepan on medium, toast the walnuts (if using) and oats together until browned and fragrant, stirring occasionally. Set aside.
  • In a large bowl, beat margarine(at room temp) and applesauce with brown sugar until light and fluffy (with electric beaters).
  • add egg whites, brown rice syrup, and vanilla and beat until smooth, about a minute.
  • In a smaller bowl, combine flours, cinnamon, baking soda, and salt.
  • Mix into creamed mixture. Stir in oats, walnuts (or chocolate chips), and craisins.
  • Chill dough for 30 minutes.
  • Drop dough on parchment paper-covered cookie sheet (dont flatten tops).
  • Bake at 330° F 12-15 minutes or until spread out and very lightly browned. They will be flat and the tops will have small bubble pockets, and though they may look soft and not done, they are! Allow cookies to cool slightly then place cookies on cooling rack. Use a very good spatchula or else they will be tricky to get off the pan without breaking!
  • Cookies will be quite delicate and slightly sticky (especially when hot), so when you store them, be sure their edges arn't touching eachother and use wax paper to line between the layers. ENJOY!

Nutrition Facts : Calories 81.7, Fat 3.4, SaturatedFat 0.5, Sodium 86.9, Carbohydrate 11.6, Fiber 0.8, Sugar 5.1, Protein 1.6

CHEWY CRANBERRY OATMEAL COOKIES



CHEWY CRANBERRY OATMEAL COOKIES image

Categories     Cookies     Herb

Yield 3 1/2 dozen

Number Of Ingredients 13

1 1/2 c. flour
1 tsp baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
2 1/2 c. oatmeal, not instant
1 c. unsalted butter, softened, or no fat substitute (applesauce based)
1 c. firmly packed light brown sugar
1/2 c. granulated sugar
2 large eggs\
1 tbsp honey
2 tsp. vanilla extract
1 1/3 c. dried cranberries
1 c. white chocolate chunks

Steps:

  • Preheat oven to 350 Whisk together flour, baking soda, salt and cinnamon in med bowl; stir in oats. Set aside. Beat together butter and both sugars with an electric mixer at med-high speed until pale and fluffy. Beat in eggs one at a time. Add honey and vanilla; beat until blended. Add the flour mixture in two additions, beating until just combined. Stir in cranberries and chocolate chunks. Drop the dough by heaping tbsp about 2 inches apart onto cookie sheets covered with parchment paper. Bake until the centers of the cookies are soft, about 9 to 11 min. Let cool on the sheets for 6 min., then transfer to wire rack to cool completely.

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