Cranberry Oatmeal Cookies | Recipes

Cranberry Oatmeal Cookies

(30) Ratings:
Prep Time:
Baking Time:
Makes:about 48 cookies
Freezing:excellent

With a hint of cinnamon and nutmeg, these hearty oatmeal and applesauce cookies are yummy and perfect for putting in lunchboxes.

Ingredients

1 ¾ cups 425 mL Robin Hood® All Purpose Whole Wheat Flour
½ tsp 2 mL salt
1 tsp 5 mL ground cinnamon
½ tsp 2 mL ground nutmeg
½ tsp 2 mL ground cloves
½ cup 125 mL Crisco® Shortening (All Vegetable or Golden)
1 cup 250 mL granulated sugar
1 egg
1 cup 250 mL applesauce
1 tsp 5 mL baking soda
1 cup 250 mL raisins or dried cranberries
1 cup 250 mL Robin Hood Oats

Directions

  1. Preheat oven to 350°F (180°C). Grease or line baking sheets with parchment paper.
  2. Tip

    Give your helpers the job of unrolling and placing the parchment paper on the baking sheets. Get them to guess how long the parchment paper should be in order to cover the whole length of the sheet and see who’s closest!

  3. Combine, in a large bowl, flour, salt and spices. Stir well to blend.
  4. Tip

    Using clean hands, let your kids have fun mixing together these ingredients.

  5. Cream, in a medium bowl, shortening, sugar and egg together thoroughly.
  6. Tip

    Teach your kids how to measure shortening. Take a 2 cup (500 mL) measuring cup and add 1 cup (250 mL) of water. Have your kids keep dropping in pieces of shortening until the water reaches 1 ½ cups (375 mL).

  7. Combine, in a separate bowl, applesauce and baking soda. Add to creamed mixture alternating with dry ingredients. Mix well. Stir in raisins and oats.
  8. Drop by teaspoonfuls (5 mL) 2" (5 cm) apart onto greased baking sheets.
  9. Bake in preheated oven for 10 to 12 minutes or until golden brown. Cool 5 minutes, then remove to wire rack.

Nutritional Information

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