Crispy Oatmeal and Cranberry Cookies

  • Cooking time12 min
  • Prep time15 min
  • Servings0
recipe image Crispy Oatmeal and Cranberry Cookies


  • 2 cups quick oats
  • 1.5 cups all-purpose flour
  • 1 tsp. baking soda
  • 0.5 tsp. salt
  • 1 cup (2 sticks) Becel® salted margarine sticks
  • 1.25 cups firmly packed brown sugar
  • 1 tsp. vanilla extract
  • 1 package (180 g.) dried cranberries, (about 1-1/4 cups/300 mL)


  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.