Oatmeal-Cranberry Cookies
Spiced Oatmeal Cranberry Cookies
Oatmeal Cranberry Cookie
Oatmeal Cranberry Cookies



Oatmeal-Cranberry Cookies

By: Carole Walter
Yield: about 6 dozen 2 1/4 inch cookies

1/3 cup orange juice
1/2 cup dried cranberries
1 3/4 cups old-fashioned oatmeal
5 3/4 ounces (1 1/4 cups) unbleached all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon table salt
6 ounces (3/4 cup) unsalted butter, slightly firm
1 teaspoon finely grated orange zest
3/4 cup very firmly packed, very fresh dark brown sugar
1/4 cup granulated sugar
1 large egg
1 1/2 teaspoons pure vanilla extract

Mix the dough: In a small saucepan, heat the orange juice until very
hot. Add the cran-berries; let steep off the heat until softened, about
15 minutes. Drain the cranberries, pat dry on paper towels, and
coarsely chop into 1/4-inch pieces.

Put the oatmeal in a food processor and pulse eight to ten times to
just break up the oatmeal. Remove 1/2 cup and transfer to a long
shallow pan (like a 7 x 11-inch Pyrex dish). Add the flour, cinnamon,
baking soda, and salt to the food processor and pulse with the
remaining oatmeal eight to ten times just to blend the ingredients.
Don't overprocess; the oatmeal should remain coarse.

In the bowl of a stand mixer fitted with the paddle attachment, beat
the butter and orange zest on medium low until well blended, about 2
minutes. Add both sugars and mix for another 2 minutes. Blend in the
egg and vanilla, scraping the bowl as needed. Reduce the mixer speed to
low. Add half of the dry ingredients, then the cranberries, and then
the remaining dry ingredients. Mix just until combined.

Shape the dough: Have ready six 15-inch sheets of plastic wrap. Portion
the dough into thirds. Drop spoonfuls of dough onto each sheet and use
the plastic to roll and shape the dough into logs about 8 inches long.
Refrigerate the dough to firm it slightly, about 30 minutes. When
chilled, roll one log at a time in the reserved oatmeal. Reroll each
log tightly in a clean sheet of plastic wrap, twisting the ends firmly
to seal. With your hands at either end of the log, push firmly toward
the center to compact the log so it measures about 7 inches long and 1
1/2 inches thick. Refrigerate the logs until firm enough to slice (they
must be very well chilled), about 4 hours, or freeze for up to three
months.

Bake the cookies: Position racks in the upper and lower thirds of the
oven. Heat the oven to 350 F. Line two rimmed baking sheets with
parchment. Working with one log at a time, use a tomato knife or other
small serrated knife to slice the dough into 1/4-inch-thick rounds,
using a gentle sawing motion. Set the rounds 1 inch apart on the
prepared pans. Bake the cookies until set on top and lightly browned
around the edges, about 15 minutes, rotating the pans as needed for
even browning. Let cool on the sheets for about 5 minutes before
transferring the cookies to racks. When cool, store between sheets of
waxed paper in an airtight container for up to a week, or freeze for up
to three months.

Source: Fine Cooking
Source: <http://www.taunton.com/finecooking/cookies/fbc21.asp>




Spiced Oatmeal Cranberry Cookies

By: Becky Seda

3/4 cup butter, softened
1/4 cup Crisco
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 package dried cranberries
1 1/2 cup flour
1 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon ground cloves
3 cups old fashioned oats
1/2 cup toasted walnuts (optional)

Preheat oven to 350 degrees. Cream sugars and fats together. Add eggs
one at a time, beating well after each addition. Follow with vanilla. Mix
cranberries with 1/2 cup of flour. Set aside. Combine remaining flour
with soda, nutmeg, cinnamon, allspice, and cloves. Add the spiced mixture
a little at a time. Add the cranberries (and walnuts). Follow with the
oats. Using a scoop or two spoons, drop cookies on a baking stone or
ungreased cookie sheet about two inches apart. Bake for 8 to 10 minutes
or until cookies start to brown.

Source: <http://www.ksbitv.com/recipes/1834716.html>



Oatmeal Cranberry Cookie

By: Diana Rattray

1 cup butter
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 cups quick-cooking oats
1 cup raisins
1 cup fresh or frozen cranberries, coarsely chopped
1 cup white chocolate chips
1 Tablespoon orange peel, finely shredded

Beat butter in a large mixing bowl for until light. Beat in sugar, eggs,
and vanilla. Beat until combined. Stir together flour, baking powder,
baking soda, and salt. Slowly beat in half of the flour mixture. Stir in
remaining flour mixture, oats, raisins, cranberries, white chocolate
chips, and orange peel. Drop by rounded teaspoons onto a greased baking
sheet. Bake in a 375 degree oven for 10 to 12 minutes, or until edges are
lightly browned. Makes about 5 to 6 dozen cookies.

Source: <http://southernfood.about.com/od/christmasfood/r/blxm166.htm>



Oatmeal Cranberry Cookies

By: Juan-Carlos Cruz
Show: Weighing In
Episode: Big John & The Twins

1 cup whole wheat flour
1 1/2 cups quick-cooking oats
1/2 cup packed light brown sugar
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground ginger
2/3 cup applesauce
1 teaspoon pure vanilla extract
1/2 cup dried sweetened cranberries (recommended: Craisins)
1 egg
1 tablespoon butter, softened

Preheat oven to 350 degrees F. In a large bowl, combine all of the
ingredients. Stir until well blended. Scoop 2 tablespoons of batter and
drop onto a cookie sheet lined with parchment paper. Flatten each cookie
with the back of the tablespoon. Repeat until sheet is full, being careful
not to crowd. Bake for about 10 minutes, or until lightly golden. Cool on
a wire rack for at least 5 minutes. Store in an airtight container. To
make a cookie-frozen yogurt sandwich, place 1 small scoop of fat-free
frozen yogurt on a cookie and top with a second cookie.

Source:
<http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_30196,00.html>

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