Berry Nutty Oatmeal Cookies Recipes

BLUEBERRY OATMEAL COOKIES

Steps:

• In a medium bowl, whisk both sugars with the coconut oil and lemon zest until smooth. Whisk in the egg and vanilla extract until incorporated. With a rubber spatula, stir in the flour blend, baking soda, salt and cinnamon until smooth. Stir in the oats and blueberries until combined. Cover the bowl with plastic wrap and refrigerate for 1 hour.
• Position racks in the upper and lower thirds of the oven and preheat it to 350 degrees F. Line two baking sheets with parchment paper.
• Portion the dough into twelve 2-ounce portions using a 1/4 cup measure or a 2-ounce cookie scoop. Using your hands, form the dough into pucks. Evenly space 6 of the pucks on each prepared baking sheet.
• Bake on the upper and lower oven racks for 14 to 16 minutes, rotating the baking sheets halfway through and swapping the positions on the racks, until the edges of the cookies are golden brown. Let cool on the baking sheets.

BERRY NUTTY OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream together sugars, butter, and eggs.
• Add vanilla and mix.
• In a separate bowl, whisk together the flour, soda, baking powder, cinnamon and oats.
• Add dry ingredients to wet ingredients and mix until just combined.
• Stir in coconut, cranberries and pecans.
• Drop by teaspoon onto ungreased cookie sheets. Bake 350 degrees for 12-14 minutes or until edges are slightly browned. (Do not overbake!)
• SUGGESTIONS: Only use REAL butter. Toasting the pecans adds a wonderful flavor but when time is short, I leave out this step and the cookies are still delicious!

BLUEBERRY OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Beat butter, brown sugar, and white sugar together with an electric mixer in a bowl until creamy and smooth, about 2 minutes. Add egg and vanilla extract; mix until incorporated.
• Whisk flour, cinnamon, baking soda, baking powder, and salt in a separate bowl; mix into butter mixture until just combined. Fold in oats and blueberries.
• Spoon dough, about 1 tablespoon per cookie, onto the prepared baking sheets about 2 inches apart.
• Bake 1 sheet at a time in the preheated oven until cookies are golden brown, about 12 minutes. Transfer to a wire rack to cool completely.

BERRY OATMEAL COOKIES

Steps:

• In a medium bowl, cream together butter and sugars.
• Mix in eggs, one at a time, then stir in vanilla.
• Combine flour, salt and cinnamon in a separate bowl.
• Add to creamed mixture and stir well.
• Add oats and cranberries. Mix well.
• Cover bowl and let it chill in refrigerator for at least one hour.
• Preheat oven to 375 degrees and grease 2 cookie sheets or cover with parchment paper and spray lightly with cooking spray.
• Roll the dough into walnut-size balls and place them 2 inches apart on cookie sheets. Flatten each cookie with a fork that has be dipped in sugar.
• Bake for 10 to 12 minutes. makes 36 cookies.
• Additional Hint; I used Parkay Tub margarine and orange flavored cranberries. It gave the cookies a hint of orange flavor. Cranberries come in different flavors from Ocean Spray so these cookies can take on yummy results.
• I also did not chill the dough and used a medium cookie scoop and I did press them with a fork dipped in sugar. These cookies do spread so make sure they are at least 2 inches apart. They were a hit with my family.

CRANBERRY-NUT OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place an oven rack in the upper third of the oven. Line baking sheets with parchment paper.
• 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. Beat in the vanilla extract, followed by eggs, one at a time. Reduce mixer speed to lowest speed and leave running.
• In a separate bowl, whisk together the rolled oats, flour, baking powder, cinnamon, kosher salt, and nutmeg. Pour the dry ingredients into the slowly running mixer in thirds; mix in dried cranberries and nuts until just incorporated. Using a large cookie scoop, place dough on prepared baking sheet about 2 inches apart.
• Bake one batch at a time in the preheated oven just until the edges are brown, 17 to 18 minutes. Allow to cool on baking sheets for about 5 minutes before removing to finish cooling on wire racks.