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Crispy Oatmeal and Cranberry Cookies

Are you looking for a treat but aren’t sure what you want? Something healthy but sweet? Try these beauties to satisfy your taste buds!

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  • Cooking time12 min
  • Prep time15 min
  • ServingsPortions 56
recipe image Crispy Oatmeal and Cranberry Cookies

Ingredients

  • 2 cups (500 mL) quick oats or old fashioned oats
  • 1 1/2 cups (375 mL) all-purpose flour
  • 1 tsp. (5 mL) baking soda
  • 1/2 tsp. (2 mL) salt
  • 1 cup (2 sticks) (250 mL) Becel® salted margarine sticks or unsalted margarine sticks
  • 1 1/4 cups (300 mL) firmly packed brown sugar
  • 1 tsp. (5 mL) vanilla extract
  • 1 package (180 g.) dried cranberries, (about 1-1/4 cups/300 mL)

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg

Instructions

  1. Preheat oven to 350°F (180°C). Combine oats, flour, baking soda and salt in medium bowl; set aside.
  2. Beat Becel® sticks with brown sugar in large bowl with electric mixer until creamy, about 3 minutes. Beat in vanilla until blended. Gradually beat in oat mixture just until blended. Stir in cranberries. Drop dough by tablespoonfuls onto ungreased baking sheets, 2 inches (5 cm) apart.
  3. Bake 11 minutes or until edges are golden. Cool sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.

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