Best Cranberry Oat Knots Recipes

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CRANBERRY OATMEAL COOKIES



Cranberry Oatmeal Cookies image

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

1 cup butter, softened
1-1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups quick-cooking oats
1 cup raisins
1 cup coarsely chopped fresh or frozen cranberries
1 tablespoon grated orange zest
1 package (10 to 12 ounces) white baking chips

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.

CRANBERRY-NUT OATMEAL COOKIES



Cranberry-Nut Oatmeal Cookies image

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

1 cup unsalted butter at room temperature
1 ½ cups light brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups old-fashioned rolled oats
1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 ½ teaspoons coarse kosher salt
½ teaspoon ground nutmeg
½ cup dried cranberries
½ cup chopped toasted pecans

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

SWEET POTATO CRANBERRY KNOTS



Sweet Potato Cranberry Knots image

Great breakfast idea! Bake this delicious yeast bread using Gold Medal® Better for Bread™ and sweet potatoes into rolls.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h

Yield 12

Number Of Ingredients 10

2 1/4 to 2 3/4 cups Gold Medal™ Better for Bread™ bread flour
1/4 cup sugar
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 package quick active dry yeast
1/4 cup butter or margarine, softened
3/4 cup lukewarm water (95°)
3/4 cup mashed drained sweet potatoes packed in syrup (from 23-ounce can)
1/2 cup dried cranberries
Butter or margarine, melted

Steps:

  • Mix 1 cup of the flour, the sugar, salt, cinnamon and yeast in large bowl. Add 1/4 cup butter and the water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Add sweet potatoes. Beat on medium speed 1 minute, scraping bowl frequently. Stir in cranberries and enough remaining flour, 1/2 cup at a time, to make dough easy to handle.
  • Place dough on lightly floured surface. Knead about 5 minutes or until smooth and springy. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover and let rise in warm place 1 hour to 1 hour 30 minutes or until double. (Dough is ready if indentation remains when touched.)
  • Heat oven to 375°. Spray cookie sheet with cooking spray. Gently push fist into dough to deflate. Divide dough into 12 equal pieces. Roll each piece into 8-inch rope; tie into knot. Place on cookie sheet.
  • Brush knots with melted butter. Cover and let rise in warm place about 40 minutes or until double. Bake 14 to 20 minutes or until golden brown.

Nutrition Facts : Calories 185, Carbohydrate 33 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 roll, Sodium 270 mg

OATMEAL CRANBERRY COOKIES



Oatmeal Cranberry Cookies image

Provided by Food Network

Categories     dessert

Time 32m

Yield 5 dozen cookies

Number Of Ingredients 13

1 cup unsalted butter
3/4 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 teaspoon pure vanilla extract
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamon
3 cups rolled oats
1 cup dried cranberries (or other dried fruit)

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 OATMEAL MUFFINS



Cranberry Oatmeal Muffins image

Make and share this Cranberry Oatmeal Muffins recipe from Food.com.

Provided by Ranikabani

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 12

1 cup rolled oats
1 cup low-fat sour cream or 1 cup yogurt
1/2 cup oil
1/4 cup white sugar
1/2 cup brown sugar
1 egg
1 cup flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons orange rind, grated
3/4 cup cranberries, chopped

Steps:

  • Preheat oven to 400 degrees F.
  • Soak oats in yogurt or sourcream just enough to make it moist.
  • Sift dry ingredients (flour, salt, baking powder & baking soda) into a bowl.
  • In a separate bowl, add oil, sugars, and egg.
  • Beat until well blended.
  • Gradually fold in dry ingredients.
  • Add chopped cranberries and orange zest.
  • Put in greased muffin tins.
  • Bake for 20 minutes.

Nutrition Facts : Calories 231.3, Fat 12.4, SaturatedFat 2.9, Cholesterol 23.4, Sodium 294, Carbohydrate 27.5, Fiber 1.3, Sugar 13.4, Protein 3.1

CINNAMON-CRANBERRY OAT BARS



Cinnamon-Cranberry Oat Bars image

I'm a swim coach for kids, and I started making these bars for them as a snack. I wanted something that was easy to eat but would also give them energy. The kids loved them from the very first time I brought them. Now I bring them to every team event. -Sarah Riviere, Prescott, Arizona

Provided by Taste of Home

Categories     Desserts     Snacks

Time 20m

Yield 16 servings.

Number Of Ingredients 13

3 cups quick-cooking oats
1-1/2 cups Rice Krispies
1 cup dried cranberries
1/2 cup ground flaxseed
1-1/4 teaspoons ground cinnamon, divided
1/2 teaspoon ground nutmeg
1/2 cup packed brown sugar
1/2 cup light corn syrup
1/4 cup canola oil
1/4 cup honey
1 teaspoon vanilla extract
1/4 teaspoon salt
2 teaspoons sugar

Steps:

  • In a large bowl, combine oats, Rice Krispies, cranberries, flax, 1 teaspoon cinnamon and nutmeg., In a large saucepan, combine brown sugar, corn syrup, oil and honey; cook and stir over medium heat until sugar is dissolved. Remove from the heat; stir in vanilla and salt., Stir in oat mixture; toss to coat. Press firmly into a 9-in. square pan coated with cooking spray. Combine sugar and remaining cinnamon; sprinkle over bars. Cool completely. Cut into bars.

Nutrition Facts : Calories 211 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 72mg sodium, Carbohydrate 40g carbohydrate (20g sugars, Fiber 3g fiber), Protein 3g protein.

OATMEAL CRANBERRY COOKIES



Oatmeal Cranberry Cookies image

Studding chewy oatmeal cookies with cranberries gives them a bit of bright color and a slight tang. Any dried fruit can be substituted.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 3 dozen

Number Of Ingredients 13

2 cups all-purpose flour
1/2 teaspoon table salt
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pure vanilla extract
3 tablespoons milk
2 large eggs
1/2 pound (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1/2 cup granulated sugar
3 cups old-fashioned oats
1 cup dried cranberries

Steps:

  • In a medium bowl, whisk together flour, salt, cinnamon, baking powder, and baking soda. Set aside. In a small bowl, whisk together the vanilla, milk, and eggs. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars, and beat on medium speed until light and fluffy. Reduce speed to low, gradually add milk mixture, and beat well. Add the flour mixture, and beat until just combined. Remove bowl from the electric mixer, and stir in the oats and cranberries. Place dough in the refrigerator until firm, at least 2 hours or overnight.
  • Preheat oven to 350 degrees. Line several baking sheets with parchment paper, and set aside. Shape 2 tablespoons of dough into a ball; place on one of the prepared sheets. Repeat with the remaining dough, placing 3 inches apart. Press with the bottom of a glass to flatten dough into 2-inch-diameter rounds.
  • Bake until golden but still soft in center, 16 to 18 minutes, rotating halfway through. Remove from oven; transfer with parchment to a wire rack to cool. Store in an airtight container at room temperature for up to 1 week.

CRANBERRY OAT BARS



Cranberry Oat Bars image

These little bars are great to snack on, are perfect at holiday time, and would be excellent for a cookie exchange. If you have leftover dough after forming the bars, don't worry, I find that the thinner the crust, the better.

Provided by Inger

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 45m

Yield 16

Number Of Ingredients 9

2 cups fresh or frozen cranberries
¾ cup sugar
2 tablespoons orange zest
1 ½ cups all-purpose flour
1 ½ cups rolled oats
1 cup packed light brown sugar
1 teaspoon baking powder
½ teaspoon salt
¾ cup butter

Steps:

  • In a small saucepan over medium high heat, combine the cranberries, white sugar and orange zest. Bring to a boil, then reduce heat and cook until the mixture has reduced to about 1 cup.
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan, line with foil, then grease the foil.
  • In a medium bowl, stir together the flour, oats, brown sugar, baking powder and salt. Cut in the butter using your hands or a pastry blender until the mixture resembles coarse crumbs. Press half of this mixture firmly into the prepared pan. Spread the cranberry sauce evenly over the base, then crumble the remaining oat mixture over the top.
  • Bake for 10 to 15 minutes in the preheated oven, until the top is golden brown. Cool completely before cutting into bars.

Nutrition Facts : Calories 242.6 calories, Carbohydrate 38.6 g, Cholesterol 22.9 mg, Fat 9.3 g, Fiber 1.7 g, Protein 2.4 g, SaturatedFat 5.6 g, Sodium 161.2 mg, Sugar 23.3 g

CRANBERRY KNOTS



Cranberry Knots image

Provided by Food Network Kitchen

Categories     side-dish

Time 3h40m

Yield 24 rolls

Number Of Ingredients 16

Basic Dinner-Roll Dough, recipe follows
1/2 cup finely chopped dried cranberries
1 teaspoon finely grated lemon zest
1/4 teaspoon freshly grated nutmeg
Nonstick cooking spray
All-purpose flour, for dusting
1 large egg, lightly beaten
1/2 cup whole milk
3 tablespoons sugar
1 1/4 -ounce packet active dry yeast
4 1/4 to 4 1/2 cups all-purpose flour
6 tablespoons unsalted butter, at room temperature
1 1/2 teaspoons kosher salt
2 large eggs, lightly beaten
Mix-ins (herbs, spices, cheese, etc.)
Vegetable oil or cooking spray, for the bowl

Steps:

  • Make the Basic Dinner-Roll Dough, using the cranberries, lemon zest and nutmeg as the mix-ins. Let rise as directed.
  • Lightly coat 2 baking sheets with cooking spray. Turn the dough out onto a lightly floured surface. Lightly flour the top of the dough and pat into a rectangle. Cut the dough into 24 equal pieces with a bench scraper or chef's knife. Roll each piece into a 7- to 8-inch-long rope. Tie each rope into a knot. Arrange on the prepared baking sheets. Loosely cover with plastic wrap and let stand until puffy, about 45 minutes.
  • Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Brush the knots with the beaten egg. Bake, switching and rotating the baking sheets halfway through, until the rolls are golden brown, about 25 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.
  • Warm the milk and 1/2 cup water in a small saucepan or in the microwave until very warm (110 degrees F). Transfer to the bowl of a stand mixer fitted with the dough hook; mix in the sugar, yeast and 1 cup flour until combined but still lumpy. Let stand until the mixture is very bubbly, about 30 minutes.
  • Add the butter, salt and 2 cups flour; mix on medium speed until smooth and elastic, 2 to 3 minutes. Mix in the eggs until combined, scraping the bottom and side of the bowl as needed. Add 1 1/4 cups flour and the mix-ins, if using; mix until the dough is smooth and starts to gather into a loose ball, about 4 minutes. The dough should be slightly sticky; if it's too wet, add the remaining 1/4 cup flour.
  • Lightly oil a large bowl; scrape the dough into the bowl and turn to coat with the oil. Cover with plastic wrap and set aside in a warm place until doubled in size, about 2 hours.

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