Recipe by Sarah Parker
"A crispy chewy cookie my mom used to make when I lived in Oregon. Dried cranberries are also divine in this."
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packed dark brown sugar
1 1/2 teaspoons
1 2/3 cups
whole wheat flour
Having read the reviews and what the submitter Sarah says about dried cranberries also being good in this, I think the recipe means to use fresh chopped cranberries. If you do then you get quite a lot of moisture from them and the cookies do spread. I have also used dried cranberries and then I add a splash or two of milk and they are fine. The mix with the fresh cranberries is more tart. Hope this helps.
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.
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!
These cookies are pretty yummy but they require about 20 minutes at 350F. Mine didn't flatten either.
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.
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!
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!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Oatmeal Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 72
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