Cranberry Oat Cookies
Prep Time 15 mins
Cook Time 15 mins
Serves 48
Difficulty N/A
Ingredients
- 3/4 cup (175 mL) butter, softened
- 1 cup (250 mL) packed brown sugar
- 1/3 cup (75 mL) granulated sugar
- 1 egg
- 2 tbsp (30 mL) water
- 2 tsp (10 mL) vanilla extract
- 3/4 cup (175 mL) Robin Hood® Original All Purpose Flour
- 3/4 tsp (3 mL) baking soda
- 1 tsp (5 mL) cinnamon
- 3 cups (750 mL) Robin Hood® Oats
- 1 cup (250 mL) dried cranberries
- 1/2 cup (125 mL) chopped pecans, optional
Directions
Step 1:
Preheat oven to 350ºF (180ºC). Line a baking sheet with parchment paper.
Step 2:
Cream butter, sugars, egg, water and vanilla together on medium speed of electric mixer until light and creamy.
Step 3:
Combine flour, baking soda and cinnamon. Add to creamed mixture, beating on low speed until blended. Stir in oats, cranberries and nuts.
Step 4:
Drop dough by heaping spoonfuls onto prepared baking sheets.
Step 5:
Press flat for crisp cookies; leave mounded for chewy cookies.
Step 6:
Bake in preheated oven for 12 to 15 minutes, or until edges are golden brown. Don't over bake.