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Cranberry Oatmeal cookies
SUBMITTED BY:
Sarah Parker
PHOTO BY:
megnrn
"A crispy chewy cookie my mom used to make when I lived in Oregon. Dried cranberries are also divine in this."
RECIPE RATING:
Read Reviews
(18)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
10 Min
READY IN
25 Min
Original recipe yield 2 dozen
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
10 tablespoons butter
2/3 cup packed dark brown sugar
1 teaspoon vanilla extract
2 eggs
1 1/2 teaspoons baking soda
1 pinch salt
1 2/3 cups whole wheat flour
1 cup rolled oats
2 cups chopped cranberries
3/4 cup chopped walnuts
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Blend butter and sugar until fluffy. Add eggs and vanilla and mix well. In a separate bowl sift flour, baking soda, and salt together. Stir into butter mixture. Stir in the oats. Fold in nuts and cranberries. Drop spoonfuls of cookie dough onto ungreased cookie sheets, spaced at least 2 inches apart. These cookies spread.
Bake 8 to 10 minutes in the preheated oven, until the edges are crisp and the centers appear dry. Cool on wire racks and enjoy.
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REVIEWS
Reviewed on Jul. 23, 2003 by
schmerna
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schmerna
Jul. 23, 2003
These cookies are pretty yummy but they require about 20 minutes at 350F. Mine didn't flatten either.
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4 users found this review helpful
These cookies are pretty yummy but they require about 20 minutes at 350F. Mine didn't flatten...
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Reviewed on Nov. 28, 2005 by Sandy Ruoff
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Sandy Ruoff
Nov. 28, 2005
YUM! I love the combination of the cranberries and walnuts. ;-)
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2 users found this review helpful
YUM! I love the combination of the cranberries and walnuts. ;-)
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Reviewed on Apr. 29, 2008 by
Marti Stephens
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Marti Stephens
Apr. 29, 2008
for the most part, a good recipe, but they were kind of blah--if i use this again, i will definitely increase the brown sugar, and maybe add white chocolate chips.
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1 user found this review helpful
for the most part, a good recipe, but they were kind of blah--if i use this again, i will...
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Reviewed on Feb. 4, 2007 by Foamhome
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Foamhome
Feb. 4, 2007
Wow, can they be worse? Hard to mix, dry, flavorless. Are there a typographical errors in the recipe?
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1 user found this review helpful
Wow, can they be worse? Hard to mix, dry, flavorless. Are there a typographical errors in the...
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Reviewed on Jan. 16, 2007 by
TRACIOK
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TRACIOK
Jan. 16, 2007
I'm no baker and these cookies rock! I changed a few things ... 1/2c whole wheat flour + 1/2c all purpose (1c total). only used 1 stick butter (8T). + 1T white sugar. + bit of cinnamon, nutmeg, orange zest. used Pecans instead of Walnuts. Baked for 12 minutes (rotate 1/2 way) and they were chewy and delish!
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1 user found this review helpful
I'm no baker and these cookies rock! I changed a few things ... 1/2c whole wheat flour + 1/2c...
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Reviewed on Jun. 14, 2005 by
BaysChick
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BaysChick
Jun. 14, 2005
Well, we did eat them. If you live in Texas, just buy HEB Central Markets refrigerator version, it is much better and cost just as much per cookie! And don't waste your money on Kroger's version, they are not near as good as HEB's!
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1 user found this review helpful
Well, we did eat them. If you live in Texas, just buy HEB Central Markets refrigerator...
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Reviewed on Dec. 25, 2003 by LEO249
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LEO249
Dec. 25, 2003
This is the worst cookie recipe I have ever tasted in my entire life. They were dry, bland, and did not spread at all. I threw all of them away after I tried two of them. I recommend adding white sugar to the recipe to make them better. Really, anything would be better than this!!!
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1 user found this review helpful
This is the worst cookie recipe I have ever tasted in my entire life. They were dry, bland,...
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Reviewed on Nov. 11, 2003 by WEISWOMAN
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WEISWOMAN
Nov. 11, 2003
I substituted left and right, with white flour and a mix of craisins and raisins, but it really quick and tasty. They didn't spread for me so I smashed them.
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1 user found this review helpful
I substituted left and right, with white flour and a mix of craisins and raisins, but it...
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Reviewed on Nov. 27, 2002 by phyllis690
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phyllis690
Nov. 27, 2002
not impressed with this recipe. very dry and tasteless cookies
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1 user found this review helpful
not impressed with this recipe. very dry and tasteless cookies
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Reviewed on Mar. 17, 2008 by
Marilyn
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Marilyn
Mar. 17, 2008
The cookie is good but I used almond extract instead of vanilla and added sliverd almonds instead of walnuts. I also did one cup all purpose flour and 2/3 wheat flour. The result is a good cookie that does not spread out. Melt your butter to get the flat cookies.
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0 users found this review helpful
The cookie is good but I used almond extract instead of vanilla and added sliverd almonds...
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