Cranberry Oat Cookies | Recipes

Cranberry Oat Cookies

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

These yummy cookies are packed with dried cranberries and chopped pecans. Try making them both crisp and chewy and see which kind you like best!

Ingredients

3/4 cup 175mL butter, softened
1 cup 250mL packed brown sugar
1/3 cup 75mL granulated sugar
1 egg
2 tbsp 30mL water
2 tsp 10mL vanilla extract
3/4 cup 175mL Robin Hood® Original All Purpose Flour
3/4 tsp 3mL baking soda
1 tsp 5mL cinnamon
3 cups 750mL Robin Hood Oats
1 cup 250mL dried cranberries
1/2 cup 125mL chopped pecans, optional

Directions

  1. Preheat oven to 350ºF (180ºC). Line a baking sheet with parchment paper.
  2. Cream butter, sugars, egg, water and vanilla together on medium speed of electric mixer until light and creamy.
  3. Combine flour, baking soda and cinnamon. Add to creamed mixture, beating on low speed until blended. Stir in oats, cranberries and nuts.
  4. Drop dough by heaping spoonfuls onto prepared baking sheets.
  5. Press flat for crisp cookies; leave mounded for chewy cookies.
  6. Bake in preheated oven for 12 to 15 minutes, or until edges are golden brown. Don't over bake.

Nutritional Information

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