1 package (180 g.) dried cranberries, (about 1-1/4 cups/300 mL)
Total Fat3.5 g
Saturated Fat1 g
Trans Fat0 g
Polyunsaturated Fat0.5 g
Monounsaturated Fat1.5 g
Total Carbs12 g
Dietary Fiber0 g
Vitamin D0 mcg
Preheat oven to 350°F (180°C). Combine oats, flour, baking soda and salt in medium bowl; set aside.
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.
Bake 11 minutes or until edges are golden. Cool sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.