Cranberry Oat Cookies Recipe

Cranberry Oat Cookies Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

You'll delight everyone with these goodies from Heather Breen of Chicago, Illinois. She created tasty cookies that are crunchy on the outside, chewy on the inside and dotted with dried cranberries.

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Cranberry Oat Cookies Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Cranberry Oat Cookies Recipe

Prep: 15 min. Bake: 10 min./batch

Yield: 30 Servings

15 10 25

Ingredients

1/2 cup plus 2 tablespoons packed brown sugar
1/4 cup sugar
1/3 cup canola oil
1 egg
1 tablespoon fat-free milk
3/4 teaspoon vanilla extract
1-1/4 cups quick-cooking oats
3/4 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dried cranberries

Directions

In a large bowl, combine sugars and oil until blended. Beat in egg, milk and vanilla. Combine the oats, flour, baking soda and salt; gradually add to sugar mixture and mix well. Stir in cranberries.
Drop by tablespoonfuls onto baking sheets coated with cooking spray. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks. Yield: 2-1/2 dozen.

Nutritional Analysis: One cookie equals 79 calories, 3 g fat (trace saturated fat), 7 mg cholesterol, 64 mg sodium, 13 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch.

Originally published as Cranberry Oat Cookies in Quick Cooking September/October 2004, p21