Cranberry Oat Cookies

This recipe can be found on our 5 lb bags of Whole Wheat Pastry Flour and 32 oz bags of Old Fashioned Rolled Oats. Whole Grain! Soy Free.

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Votes: 6
Rating: 4.5
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Servings 32people
Submitted By Sarah House for Bob's Red Mill Test Kitchen
This recipe can be found on our 5 lb bags of Whole Wheat Pastry Flour and 32 oz bags of Old Fashioned Rolled Oats. Whole Grain! Soy Free.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 6
Rating: 4.5
You:
Rate this recipe!
Servings 32people
Submitted By Sarah House for Bob's Red Mill Test Kitchen
This recipe can be found on our 5 lb bags of Whole Wheat Pastry Flour and 32 oz bags of Old Fashioned Rolled Oats. Whole Grain! Soy Free.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 350°F*. Spray two baking sheets or line them with parchment paper.
  2. Cream butter, granulated sugar, brown sugar and salt until just combined.
  3. Add eggs and vanilla extract and mix to combine.
  4. Sift together flour, baking powder and spice. Add to butter mixture and mix slightly. Add rolled oats and cranberries and continue to mix until thoroughly combined.
  5. Scoop cookies onto prepared baking sheets (about 2 Tbsp per cookie) and bake for 15 - 17 minutes until the edges are slightly brown. Let cool slightly on baking sheets then remove cookies to a wire rack to cool completely.



    Makes 32 cookies.
Recipe Notes

*You can bake these cookies immediately after mixing the dough but chilling them for a few hours or overnight intensifies the flavors.

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