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My review
Cranberry Oats with Chocolate
BAKINGMAMA
"Dried cranberries plumped in orange juice, with white chocolate chunks, yummy!"
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Ingredients
30 m servings 183 calsOriginal recipe yields 24 servings (2 dozen)
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Directions
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- In a small bowl, soak dried cranberries in orange juice to soften, about 30 minutes. Preheat the oven to 325 degrees F (165 degrees C).
- In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg. Combine the oats, flour, baking soda, baking powder and salt; stir into the creamed mixture. Drain cranberries and stir into the dough along with white chocolate making sure not to over-mix and make tough cookies. Drop by rounded spoonfuls onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts
Per Serving: 183 calories; 8.3 g fat; 25 g carbohydrates; 2.6 g protein; 31 mg cholesterol; 133 mg sodium. Full nutrition
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Reviews
Read all reviews 1215 Ratings
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Most helpful positive review
12/6/2002
Very good. Next time I will heat the cranberries and oj, then let it cool. This should help to get more orange flavor into the cookie.
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12/6/2002
Very good. Next time I will heat the cranberries and oj, then let it cool. This should help to get more orange flavor into the cookie.
2/5/2008
I like the combination of chocolate and cranberries, but while some recipes are too sweet and others border on health food, this recipe is just right. Yummy. White chocolate gives a subtle sweet...
7/9/2005
These were delicious -- I substituted chopped dark chocolate for the white chocolate, threw in some raisins (because I didn't have enough cranberries), and left the dried fruits to stew in the w...
12/30/2007
I also warmed the OJ and it made a stronger orange flavor in the cookies. They needed to bake for about 12-14 mins, probably because the dough was a bit moist from the OJ. Overall - very delici...
7/24/2008
These are good. I substituted 1/2 c whole wheat flour for all-purpose and used semi-sweet chocolate chips. The were fabulous when they came out of the oven, but didn't keep as well as some other...