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Recipe

Chewy Cranberry-Oatmeal Cookies

Scott Phillips

Yield: Yields about forty-four 3-inch cookies.

Ingredients

  • 6-3/4 ounces (1-1/2 cups) all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. table salt
  • 1/2 tsp. ground cinnamon
  • 2-1/2 cups old-fashioned oats
  • 8 oz. (1 cup) unsalted butter, slightly softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 Tbs. honey
  • 2 tsp. pure vanilla extract
  • 6 oz. (1-1/3 cups) dried cranberries
  • 5 oz. (about 1 cup) chopped walnuts

Nutritional Information

      Nutritional Sample Size per cookie
      Calories (kcal) : 130
      Fat Calories (kcal): 60
      Fat (g): 7
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 1.5
      Cholesterol (mg): 20
      Sodium (mg): 60
      Carbohydrates (g): 17
      Fiber (g): 1
      Protein (g): 2

Preparation

  • Heat the oven to 350┬░F. Lightly grease your cookie sheets or cover them with parchment. In a medium bowl, mix the flour, baking soda, salt, and cinnamon; stir in the oats.With an electric mixer, beat the butter and both sugars until light and fluffy. Beat in the eggs, one at a time, and then scrape down the sides of the bowl; add the honey and vanilla and beat until blended. Add the flour mixture in two additions, beating until well combined. Stir in the cranberries and walnuts.
  • Drop the dough by the┬áheaping tablespoonful about 2 inches apart onto the cookie sheets. Bake until the centers of the cookies are soft and no longer look wet, 9 to 11 minutes. Let cool on the sheets for 5 minutes; transfer to a wire rack to cool completely.

Reviews

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Reviews

  • RoxyCobi | 03/21/2017

    Perfect combination of ingredients! I love that the cookies look brown and yet are so soft!

  • pghgrl | 01/07/2017

    I'm a sucker for oatmeal cookies and these did not disappoint. Terrific cookie, makes a TON. Had an amber honey on hand, and the honey taste really came through. A friend who hates walnuts even liked these.

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