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Cranberry Oat Yummies Recipe
Cranberry Oat Yummies Recipe photo by Taste of Home

Cranberry Oat Yummies Recipe

Read Reviews (13)
4.71 13
Publisher Photo
I like to think these oatmeal treats are better for you than the standard chocolate chip cookie. Our three sons just can't get enough of them. And they have no idea I've make the cookies healthier. —Carol Birkemeier of Nashville, Indiana
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:36 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 36 servings

Ingredients

  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 1 cup packed brown sugar
  • 1 egg
  • 1/4 cup egg substitute
  • 2 tablespoons corn syrup
  • 1-1/2 teaspoons vanilla extract
  • 3 cups quick-cooking oats
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1 cup dried cranberries

Nutritional Facts

One cookie equals 109 calories, 3 g fat (2 g saturated fat), 13 mg cholesterol, 154 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Directions

  1. In a large bowl, beat butter and sugars. Add egg, egg substitute, corn syrup and vanilla; mix well. Combine the oats, flour, baking soda, cinnamon, baking powder, salt and nutmeg; gradually add to egg mixture and mix well. Stir in cranberries.
  2. Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until golden brown. Cool for 2 minutes before removing from pans to wire racks. Yield: 3 dozen.
Originally published as Cranberry Oat Yummies in Light & Tasty February/March 2002, p29

Nutritional Facts

One cookie equals 109 calories, 3 g fat (2 g saturated fat), 13 mg cholesterol, 154 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Reviews for Cranberry Oat Yummies(13)

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Dec. 16, 2012

Love these, just the right amount of crunchy and sweet. The dried cranberries are an extra special treat! This will be added to my Christmas cookie list.

MY REVIEW
Reviewed Jan. 15, 2012

I have made these cookies many times and they dissapear very quickly my family loves them. They are a favorite go to recipe

MY REVIEW
Reviewed Nov. 12, 2011

I tend to be a meat and potatoes type of chef but when I saw this recipe I had to try it. They turned out absolutely delicious to the point that I tripled the recipe and made a bunch to share at work!

MY REVIEW
Reviewed Oct. 11, 2011

Out of the 8 reviews, no one has actually said they made the cookies and how they turned out. I thought the purpose of rating a recipe was to help others to determine if they would make the recipe, how it turned out and any tips or comments if the recipe was a flop. Please stick to the topic of rating the recipe instead of writing about the sugar content. Go on the internet, I am sure there is a something on there that would aid in finding out the sugar content of a recipe. Gee can't get a good review lately.

MY REVIEW
Reviewed Aug. 3, 2011

Answering Kathyhh's question about the egg substitute. 1/4 cup of egg substitute is one whole egg. So add two eggs into the recipe.

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