Giant Cranberry Oatmeal Cookies Recipes

CRANBERRY OATMEAL COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture. Stir in the oats, raisins, cranberries and orange zest. Stir in baking chips. , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° until the edges are lightly browned, 10-12 minutes. Cool on wire racks.

GIANT LOADED OATMEAL COOKIE

Steps:

• Preheat the oven to 350˚ F. Line a baking sheet with parchment paper. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until smooth and light, 1 to 2 minutes. Add the peanut butter and mix until smooth. Scrape down the bowl. Add the egg and vanilla and beat until smooth, about 1 minute.
• Reduce the mixer speed to low. Add the flour, baking soda and salt and mix just until combined. Add the oats and mix just until combined.
• Combine the dried cranberries, chocolate chips and peanuts in a small bowl. Add all but a few tablespoons of the cranberry mixture to the dough and mix just until combined. Refrigerate the dough until slightly firm, about 15 minutes.
• Turn out the dough onto the baking sheet. Press into a 9-inch round, about 1/2 inch thick. Sprinkle the top with the reserved dried cranberry mixture and press to adhere. Bake until the cookie is crisp and golden around the edges and set in the center, 22 to 24 minutes. Transfer the pan to a rack and let the cookie cool completely on the pan. Cut into wedges.

OATMEAL CRANBERRY COOKIES

Steps:

• Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool.

OATMEAL CRANBERRY COOKIES

Steps:

• Preheat oven to 350°F (175°C).
• Line cookie sheets with parchment paper.
• Mix all dry ingredients into large mixing bowl.
• Use your hands to thoroughly mix.
• Mix in butter, egg and vanilla.
• Mix until completely blended, you will need to use your hands.
• Shape into balls the size of walnuts.
• Place on a parchment lined cookie sheets 2 inches apart.
• Bake for 11 to 13 minutes in preheated oven, or until edges are lightly browned.
• Cool 5 minutes on cookie sheet.
• Transfer cookies to wire racks to finish cooling.

GIANT OATMEAL-RAISIN COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars on medium speed until pale and fluffy, about 2 minutes. Reduce speed to low. Beat in eggs, one at a time; add vanilla.
• In a medium bowl, whisk together flour, salt, cinnamon, baking soda, and baking powder. With mixer on low, gradually add flour mixture and beat until well combined. Beat in oats and raisins until just combined.
• Arrange 3/4-cup balls of dough on prepared baking sheets, about 3 inches apart. Use the palm of your hand to flatten into 4-inch rounds. Bake, rotating halfway through, until golden brown, about 16 minutes. Let cool on sheets 2 minutes, then transfer to a wire rack to cool completely.

GIANT OATMEAL CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat brown sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs and vanilla extract until smooth. Mix oats, flour, baking soda, and salt into creamed butter mixture until dough is well-mixed; fold in semisweet chocolate chips and white chocolate chips. Scoop 1/4 cup batter per cookie and place on a baking sheet 3 inches apart, partially flattening the dough.
• Bake in the preheated oven until cookies are golden brown, 15 to 20 minutes. Cool cookies on baking sheet for 5 minutes before transferring to a wire rack.

GIANT CRANBERRY OATMEAL COOKIES

Steps:

• Preheat oven to 325 degrees. Line baking sheets with parchment. Toast the pecans and separately the coconut. In a bowl fitted with a paddle attachment, beat the butter and both sugars at medium speed until light and fluffy, about 2 minutes. Scrap the bowl. Add the egg, corn syrup and vanilla; beat for 1 minute on medium speed. Mix in half of the flour on low speed until combined, 30 seconds to a minute. Scrape the bowl. Briefly mix in remaining flour. Sprinkle in the cake flour, soda and salt and beat on low speed until well blended. With a wooden spoon stir in the cranberries, oats and coconut. Use your fingers to shape 2-oz pieces of dough (if doing giant cookies)into 2-inch disks. I usually shape into 1-inch balls. Bake until cookie edges and bottoms are golden and centers feel dry on the surface, but are still soft inside. About 15-16 minutes for giant cookies and 9-11 minutes for 1-inch balls. Let the cookies cool in the pan before transferring them to cool. These cookies will keep for three to four days at room temperature or for several weeks in the freezer.