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My review
Cranberry-Nut Oatmeal Cookies
33
KATSINTHEKITCHEN
"I made a few changes to a recipe on the back of a canister of oats. Now this is the only one I use. I often use hazelnuts in place of the pecans, and they are just as good. I hope you enjoy them as much as we do. You can make these larger or smaller; simply adjust the baking time. Keep loosely covered, and they will maintain their chewiness for several days, if they last that long."
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Ingredients
1 h servings 137Original recipe yields 36 servings (3 dozen cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Place an oven rack in the upper third of the oven. Line baking sheets with parchment paper.
- Place unsalted butter and light brown sugar into the work bowl of a stand mixer and mix on medium-slow speed until very fluffy, 3 to 4 minutes. Beat in the vanilla extract, followed by eggs, one at a time. Reduce mixer speed to lowest speed and leave running.
- In a separate bowl, whisk together the rolled oats, flour, baking powder, cinnamon, kosher salt, and nutmeg. Pour the dry ingredients into the slowly running mixer in thirds; mix in dried cranberries and nuts until just incorporated. Using a large cookie scoop, place dough on prepared baking sheet about 2 inches apart.
- Bake one batch at a time in the preheated oven just until the edges are brown, 17 to 18 minutes. Allow to cool on baking sheets for about 5 minutes before removing to finish cooling on wire racks.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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Reviews
Read all reviews 2126 Ratings
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Most helpful positive review
10/16/2011
I overcooked my first batch at 16 minutes, and they rose up, didn't spread out. Finished the rest at 14 minutes, and flattened slightly before going into the oven. Just a little salty for me, ...
Most helpful critical review
11/7/2015
Way too salty!!! Cut down on that.
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10/16/2011
I overcooked my first batch at 16 minutes, and they rose up, didn't spread out. Finished the rest at 14 minutes, and flattened slightly before going into the oven. Just a little salty for me, ...
10/16/2011
Delicious! If you like a cookie that's crunchy outside and chewy inside, these will make you happy. Cranberries and pecans are an awesome combination.
10/10/2013
This recipe was very good. The only thing I did different was add WAY less salt (about half a teaspoon) and I could really taste the salt in the finished product but it was *just* right. I also ...
12/7/2015
Made as directed. Would probably try adding ginger next time. I cooked mine on silicone baking sheets in my convection oven @350. I started out at 15 min. as others suggested and finally wound u...
12/5/2015
Very simple recipe and loved the taste. I didn't have eggs on hand, so I substituted a combination of 1 teaspoon of baking soda and 1 tablespoon of apple cider vinegar for each egg. I was very ...
9/28/2013
Living with a Cookie Monster at home, this cookie is delicious! It is crunchy,chewy, and light. I have an electric oven and baked it for 16 minutes and out came perfection! I agree with the comm...
3/8/2013
These are my new favorite cookies. They're soft and chewy and freeze well.
3/16/2019
3/16/19 - substituted whole wheat flour for all purpose. Reduced flour to 1 1/4 cups and supplemented with 1/4 cup of oat bran and flax seed. Used turbinado sugar and reduced by 1/4 cup. Reduced...