It's from the Crisco site. With the machine running, gradually … Slightly crisp on the outside, but oh so chewy on the inside. Allrecipes is part of the Meredith Food Group. Living with a Cookie Monster at home this cookie is delicious! Nutrient information is not available for all ingredients. If you like a cookie that's crunchy outside and chewy inside these will make you happy. Info. I hope you enjoy them as much as we do. Also I used only 1 teaspoon of salt. 8.2 g Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking soda and salt in small bowl. Reduce mixer speed to lowest speed and leave running. Cranberries and pecans are an awesome combination. I can't believe it hasn't been posted yet! Beat in eggs and vanilla until well blended. 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. Add oat mixture to butter mixture and stir until partially mixed. Beat at medium speed with electric mixer until well blended. Jump to Recipe. In a separate bowl, whisk together the rolled oats, flour, baking powder, cinnamon, kosher salt, and nutmeg. Congrats! Cool on cookie sheets 4 minutes; transfer to cooling rack. In a large bowl cream the butter with the white and brown sugars. Coat 9 x 13-inch baking pan with nonstick cooking spray. This is a great Fall recipe that will not let you down. Would probably try adding ginger next time. It is crunchy chewy and light. I also used walnuts instead of pecans. 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. 2 %, cup stick Butter Flavor Crisco or 3/4 cup crisco, (quick or old-fashioned, see notes in description), Cranberry-Walnut Oatmeal Cookies (Vegan & Gluten-Free). I used sea salt and used about 1/2 to a 1 teaspoon. Pour the dry ingredients into the slowly running mixer in thirds; mix in dried cranberries and nuts until just incorporated. Very simple recipe and loved the taste. Combine 3/4 cup shortening and sugars in large bowl. Now this is the only one I use. Also, bake until cookies are *just* set, where the center of the cookie still looks a little wet. BAKE 10 to 12 minutes or until light brown. Add comma separated list of ingredients to exclude from recipe. Delicious! Preheat the oven to 350°F. Will definitely make again. this link is to an external site that may or may not meet accessibility guidelines. Beat in the vanilla extract, followed by eggs, one at a time. Cool on baking sheets 2 minutes. Amount is based on available nutrient data. I agree with the comment of not using too much salt as mentioned in the recipe. Preheat oven to 350F Beat together butter and brown sugar until creamy. Line baking sheets with parchment paper. I overcooked my first batch at 16 minutes, and they rose up, didn't spread out. I have an electric oven and baked it for 16 minutes and out came perfection! 1 cup unsalted butter at room temperature. You saved Cranberry-Nut Oatmeal Cookies to your. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Place an oven rack in the upper third of the oven. Using a large cookie scoop, place dough on prepared baking sheet about 2 inches apart. Add eggs and vanilla; beat well. I made a few changes to a recipe on the back of a canister of oats. Add combined flour, baking soda, cinnamon and mix well. This is the best cranberry oatmeal cookie I've ever tasted. Next time I will add a little more cinnamon and I think they would be perfect! Just a little salty for me, so I'll cut that back to 1 tsp the next time. Your daily values may be higher or lower depending on your calorie needs. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. Preparation. I cooked mine on silicone baking sheets in my convection oven @350. Made as directed. I was very surprised to find it didn't affect the taste at all! Made with crushed walnuts, dried cranberries, and old fashioned oats, these cookies are super soft and chewy – my absolute fave! Place on cooling rack … I often use hazelnuts in place of the pecans, and they are just as good. Keep loosely covered, and they will maintain their chewiness for several days, if they last that long. Information is not currently available for this nutrient. Total Carbohydrate if using table salt instead of kosher salt add 1/4t only. Bake one batch at a time in the preheated oven just until the edges are brown, 17 to 18 minutes. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition This recipe was very good. These are my new favorite cookies. Percent Daily Values are based on a 2,000 calorie diet. Good combination of flavors yielding soft-textured cookies. You can make these larger or smaller; simply adjust the baking time. Allow to cool on baking sheets for about 5 minutes before removing to finish cooling on wire racks. I started out at 15 min. Most people won't think twice about serving basic cornbread when is on the table. Bake at 375°F for 8 minutes or until firm and light brown. I also added white chocolate chips and cooked for 16 minutes on an insulated cookie sheet with parchment paper before removing and placing on a cooling rack. Note: If you use old-fashioned oats, the cookies will come out crisper and less moist; If you use quick oats, the cookies will be chewier and more moist. I was recently gifted my dream stand mixer, so I’ve been on a baking spree, resulting in these delicious walnut cranberry oatmeal cookies. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Add 1/3 cup nuts and 1/3 cup cranberries and stir until fully blended. In a separate bowl, whisk together the rolled oats, flour, baking powder, cinnamon, kosher salt, and … But switching up your side dishes can bring a refreshing change to a classic comfort food dish. They're soft and chewy and freeze well. 137 calories; protein 1.7g 3% DV; carbohydrates 17.8g 6% DV; fat 6.9g 11% DV; cholesterol 23.9mg 8% DV; sodium 101.1mg 4% DV. as others suggested and finally wound up at 13 min and they came out great. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. 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. Drop dough by teaspoonfuls about 2 inches apart onto non-stick cookie sheets. Add comma separated list of ingredients to include in recipe. These walnut cranberry oatmeal cookies are SO GOOD. Finished the rest at 14 minutes, and flattened slightly before going into the oven. Will definitely make again. Add the egg and vanilla and beat until smooth. Scoop dough up by rounded tablespoons and shape into balls.