Best Cranberry Nut And Oatmeal Lace Cookies Recipes

CRANBERRY OATMEAL COOKIES

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.

OATMEAL LACE COOKIES

Steps:

• Sift together flour, baking powder and sugar. Add oatmeal, light corn syrup, melted butter, cream and vanilla. Blend well.
• Drop on ungreased cookie sheet 4 inches apart, using 1/4 teaspoon as a measure. Bake in 375 degree F (190 degrees C) oven for 5-7 minutes. Let stand a few seconds before removing from pan.

OATMEAL-CRANBERRY COOKIES

Steps:

• Position the racks to the top and lower third of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, cinnamon, baking soda and salt in a medium bowl.
• Beat the butter, brown and granulated sugars, in a large bowl, with an electric mixer on medium-high speed, scraping down the sides of the bowl occasionally, until light and fluffy. Beat in the eggs, one at time, until incorporated and then beat in the vanilla. Reduce the speed to low. Beat in the flour mixture, a little at a time, until a smooth dough forms. Stir in the oats and cranberries with a rubber spatula or wooden spoon.
• Drop heaping tablespoons of the dough onto the prepared baking sheets, spaced about 2-inches apart. Bake the cookies, rotating the baking sheets halfway through, until golden brown, but still soft in the middle, about 15 minutes. Let the cookies cool slightly on the baking sheets, and then transfer to wire racks to cool completely.

CRANBERRY, NUT AND OATMEAL LACE COOKIES RECIPE - (3.5/5)

Steps:

• Whisk Flour, salt, and Baking Soda. Then stir in Oats (all in a large bowl). In medium bowl beat butter and both sugars until fluffy. Add Egg and beat until mixed. Scrape down bowl and brat 30 more seconds, then beat in vanilla. Fold in Cranraisins and nuts. Line cookie sheet with parchment paper and drop by teaspoon fulls about 2 inches apart because they spread. Bake in 350 degree oven for 10-12 minuts or until they are golden brown. Let cool. Best kept in a sealed plastic bag, then in tupperware and they will last for at least 2 weeks or longer. I like to double the recipe and you can make them larger if you want by using a Tablespoon. Enjoy!

CRANBERRY PECAN OATMEAL COOKIES

Steps:

• Preheat oven to 350°. Cream butter and sugars until light and fluffy; beat in egg and vanilla. In another bowl, whisk together flour, cinnamon, salt, baking powder and baking soda; gradually beat into creamed mixture. Stir in remaining ingredients., Drop by tablespoonfuls 1 in. apart onto ungreased baking sheets. Bake until light golden brown, 12-15 minutes. Cool on pans 2 minutes. Remove to wire racks to cool.

OATMEAL CRANBERRY COOKIES

Steps:

• Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool.

CRANBERRY LACE COOKIES

Steps:

• Preheat oven to 350°F Whisk together in small bowl flour, salt & baking soda. Stir in oats.
• In medium bowl, cream butter in mixer until light & fluffy.
• Add sugars. Add egg. Beat in vanilla. Fold in the flour mixture from the small bowl. Mix in pecans and cranberries. Form mixture into 1-inch balls and place on parchment paper on cookie sheet about 2 1/2 inches apart.
• Bake until golden brown & lacy. * Keep an eye on them, oven temperature and heat distribution varies. Bake approx 8-10 minutes.