"My favorite recipe adapted many times from its original. Always a big hit due to taste of the cookies, and because they are low fat. The perfect on the go breakfast food." — Allan Antos
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1 1/2 teaspoons
1 1/2 teaspoons
packed dark brown sugar
1 1/2 cups
1 1/2 cups
OK I admit I was a bit wary, being I hate cranberries, so I halved the recipe. Now I wish I made the full recipe. The cookies came out moist and delicious, with a little bit of tang. Kinda like an apple cranberry muffin... I didn't have any cardamom or whatever it was called so I left it out, they still came out wonderful. I will definitely make them again. I made these as a snack for a road trip, they are filling because of the oatmeal and healthy as well. Thanks for a great recipe!
I made the recipe as stated. It was moist but I did not care for the flavor.
Fantastic ! I absolutely loved them, while my husband was less enthusiastic, but then I do the baking and we eat very few sweets. In fact, after the inital taste test, the rest of the recipe is headed to IRAQ in a goodie box for a great friend who's stationed there. He & his crew love oatmeal, so this should definitely fit the bill; and the tartness of the dried fruit is perfect. The recipe will be on my replay list. The only change I made to the recipe was to use a whole jar of chunky applesauce rather than the smooth.
I increased the amount of cardamom to 1/2 tsp, replaced the cinnamon with 1/2 tsp allspice and 1/2 tsp nutmeg, added 1/2 cup extra flour, and let the mixture sit overnight in the fridge. (I added the extra flour because my homemade applesauce was a bit thin.) The cookies turned out very tasty and were a big hit.
The cardamom really does make a difference; if you can't get it at your local supermarket, it can be ordered from online spice stores. It's really worth it.
I'll probably make these again if I have kids coming over, but next time I'll chop the dried cherries and cranberries before adding them to make a more even mixture. I'll also bake the cookies at a slightly lower temperature for a longer period of time, since even with the extra flour they're still a bit soft.
Wow, we love these! They are very filling cookies. I used soy bean oil in place of half of the butter, it is a healthier fat. Mine turned out very moist, not cake-like at all, but it may be because I used the oil. I added some white chocolate chips in one third of the batch, dark chocolate chips in another third, and one third with no chips. Our favorite was the white chocolate chip batch. I will be making these again.
These cookies have just enough butter to keep them from tasting too 'healthy'. I followed the instructions exactly (except for the cardamom, which I didn't have). The taste is excellent, like those soft brekfast bars you can buy at the stores. They don't seem to spread at all though, so I flattened them slightly before baking to make them look more like cookies and less like haystacks. This one's definitely a keeper!
Awesome! I couldn't find any dried cranberries, so I used copped dried apricots, and they are delish!! I brought 2 dozen to work :) Oh, and I've never used cardamom in this recipe. I never have any on-hand! UPDATE: When I make this recipe, I often use a combination of dried apricots, cranberries and raisins. SO yummy
Very tasty. I like that there are no eggs in the recipe. The cookies cooked up nicely, a little cake-y, but delicious.
* Percent Daily Values are based on a 2,000 calorie diet.
Apple-Cran-Cherry Oatmeal Cookies
Serving Size: 1/42 of a recipe
Servings Per Recipe: 42
Amount Per Serving
Calories from Fat: 47
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