Cranberry Oatmeal Cookies
Published by Robert Rose
These cookies are quick to make, fun to eat and they’re so easy that Bev’s 10 year old daughter Lisa can make them on her own.
Here’s a tip from Ruby Bruce of South Lake, PEI: If you’re looking for a supply of freshly baked cookies, make up a batch of your favorite cookie dough and bake some of your favorite cookies for immediate enjoyment. Form remaining cookie dough into small balls, place on cookie sheets and freeze. When frozen, put into a container and store in the freezer. Whenever you want a dozen freshly baked cookies, remove cookie balls from freezer, let thaw and bake.Variation:
Substitute ½ cup (125 mL) chocolate chips or your favorite chopped nuts for the dried cranberries. If using nuts, check for nut allergies before serving.
Total Timeunder 1 hour
Make Ahead RecipeYes
Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturechewy, crisp, fruity, sweet
Type of Dishcookie, dessert
- 1 cup (250 ml) all purpose flour
- ¼ cup (50 ml) wheat bran
- ½ tsp (2 ml) baking powder
- ½ cup (125 ml) margarine
- ½ cup (125 ml) granulated sugar
- ½ cup (125 ml) brown sugar
- 1 egg
- 1 tsp (5 ml) vanilla
- 1 cup (250 ml) quick cooking (not instant) oats
- ½ cup (125 ml) dried cranberries
- Baking sheets, greased
Preheat oven to 350°F (180°C)
In a small bowl, combine flour, wheat bran and baking powder. Set aside.
In a medium bowl, cream together margarine, granulated sugar and brown sugar until light and fluffy. Add egg and mix well; stir in vanilla. Add flour mixture and blend thoroughly. Stir in oats and cranberries.
Drop heaping teaspoons of cookie dough on prepared cookie sheets, about 2 inches (5 cm) apart. Bake in preheated oven for 10 to 12 minutes or until edges are lightly browned.
To freeze: When completely cool, transfer to freezer containers; seal, label and date. Freeze for up to 8 months.
To serve: Thaw in containers at room temperature.
From Dietitians of Canada: Great Food Fast
2008, 2001 Jan Main