Best 10 Cranberry Ginger Oatmeal Cookies Recipes

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.

OATMEAL CRANBERRY COOKIES

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 OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Blend butter and sugar until fluffy. Add eggs and vanilla and mix well. In a separate bowl sift flour, baking soda, and salt together. Stir into butter mixture. Stir in the oats. Fold in nuts and cranberries. Drop spoonfuls of cookie dough onto ungreased cookie sheets, spaced at least 2 inches apart. These cookies spread.
• Bake 8 to 10 minutes in the preheated oven, until the edges are crisp and the centers appear dry. Cool on wire racks and enjoy.

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.

CRANBERRY GINGER OATMEAL COOKIES

Steps:

• Cream softened butter with brown and white sugars. Beat in egg and vanilla. Mix in dry ingredients. With a wooden spoon, stir in crystallized ginger, oats, cranberries and pecans. Drop rounded tablespoonfuls onto a cookie sheet and bake in a 350 degree oven for about 15 minutes, or until lightly browned.

OATMEAL, CRANBERRY AND CHOCOLATE CHUNK COOKIES

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
• In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg and vanilla and beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). Using a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 13 to 15 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.

CRANBERRY OAT COOKIES

Steps:

• In a large bowl, combine sugars and oil until blended. Beat in egg, milk and vanilla. Combine the oats, flour, baking soda and salt; gradually add to sugar mixture and mix well. Stir in cranberries., Drop by tablespoonfuls onto baking sheets coated with cooking spray. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks.

CRANBERRY WALNUT OATMEAL COOKIES WITH GINGER

Steps:

• 1. Heat Oven to 350.
• 2. Mix all ingredients except oats, flour and raisins in large bowl. Stir in oats, flour, nuts and cranberries.
• 3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• 4. Bake 9-11 minutes or until light brown. Immediately remove from cookie sheet. Cool on wire rack.

CRANBERRY-ORANGE OATMEAL COOKIES

Steps:

• Heat oven to 350°F. In large bowl, mix oil, sugars, vanilla and egg with spoon. Stir in oats, flour, ginger, allspice, baking soda and salt. Stir in cranberries and walnuts.
• Onto ungreased cookie sheet, drop dough by tablespoonfuls 2 inches apart.
• Bake 11 to 14 minutes or until edges turn golden brown. Cool 1 minute; remove from cookie sheet to cooling rack.

CHEWY CRANBERRY OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cover two cookie sheets with parchment paper.
• In medium bowl mix flour, baking soda, salt and cinnamon and stir in oats.
• Set aside.
• With an electric mixer, beat the butter and both sugars until light and fluffy.
• Beat in eggs one at a time.
• Add honey and vanilla and beat until blended.
• Add the flour mixture in two additions, beating until well combined.
• Stir in cranberries and chocolate chunks.
• Drop the dough by heaping tablespoons about 2 inches apart onto the cookie sheets.
• Bake until the centers of the cookies are soft, about 9 to 11 minutes.
• Let cool on the sheets for 5 minutes then transfer to wire rack to cool completely.