Best 9 Oatmeal Cranberry Cookie Mix Recipes

OATMEAL CRANBERRY COOKIE MIX

Steps:

• In a small bowl, combine the flour, baking soda, and salt. In a 1 quart glass container (a mason jar works great!), layer the flour mixture, sugar, brown sugar, oats, walnuts, cereal and cranberries. Cover and store in a cool dry place for up to 6 months.
• Write this note to go with your gift mix: To Prepare Cookies ~ In a large bowl, beat the softened butter, egg, water and vanilla until blended. Add cookie mix and mix well.
• Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350F for 10-12 minutes or until golden brown. Cool 1 minute before removing to wire racks to cool completely.

OATMEAL CRANBERRY COOKIE MIX

Steps:

• In a small bowl, combine the flour, baking soda and salt. In a 1-qt. glass container, layer the flour mixture, sugar, brown sugar, oats, walnuts, cereal and cranberries. Cover and store in a cool, dry place for up to 6 months. Yield: 1 batch (about 4 cups total)., To prepare cookies: In a large bowl, beat the butter, egg, water and vanilla until blended. Add cookie mix and mix well., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool for 1 minute before removing to wire racks to cool completely. Store in an airtight container.

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.

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.

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.

OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time. Combine oats, flour, salt, and baking soda; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries and white chocolate. Drop by rounded teaspoons onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until golden brown. Cool on wire racks.

OATMEAL CRANBERRY COOKIES

Steps:

• Preheat oven to 350°F (175°C).
• Line cookie sheets with parchment paper.
• Mix all dry ingredients into large mixing bowl.
• Use your hands to thoroughly mix.
• Mix in butter, egg and vanilla.
• Mix until completely blended, you will need to use your hands.
• Shape into balls the size of walnuts.
• Place on a parchment lined cookie sheets 2 inches apart.
• Bake for 11 to 13 minutes in preheated oven, or until edges are lightly browned.
• Cool 5 minutes on cookie sheet.
• Transfer cookies to wire racks to finish cooling.

OATMEAL COOKIE MIX

Steps:

• Combine the first five ingredients; cut in shortening until crumbly. Add oats and mix well. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 5 batches (10 cups total). , To prepare cookies: In a bowl, combine 2 cups cookie mix, egg, milk and vanilla; mix well. Fold in chocolate chips and pecans if desired. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.