Cranberry Oat Cookies

Total Time
20mins
Prep
10 mins
Cook
10 mins

These yummy drop cookies are quick to whip up and are actually good for you. Great for when you want a treat without the guilt!

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Preheat oven to 375.
  2. In a large bowl, mix the oil and sugars together.
  3. Stir in the egg, milk and vanilla.
  4. In another bowl combine oats, flour, baking soda and salt; add to sugar mixture and stir until combined.
  5. Stir in cranberries and drop by tablespoons onto greased baking sheets.
  6. Bake for 10-12 minutes or until lightly browned.
  7. Cool for a couple minutes and remove to wire racks.
  8. Let cool or enjoy warm!
Most Helpful

These are good, quick and easy to make, and we liked that they're not too sweet. I also appreciate that they're quite healthy. I second a couple of the other comments in that they suddenly brown up very quickly, and some of mine stuck to the bottom of the pan. I think they're best eaten on the first day as by the next day the texture was different, and while still chewy the last couple I had this morning (day 3) were a bit dry. I give it a 4, my SO gives it a 5 when eaten fresh.

5 5

VERY good! I made a few changes, none of which I consider too major. I used 1/4 cup of egg beaters for the egg, soy milk, and rolled oats instead of the quick. I baked them on parchment paper for 10 minutes exactly. I got 29 cookies out of this using tablespoonfuls. They are chewy and very tasty. I do recommend eating at least a couple warm out of the oven. Yum....

4 5

You have to watch these like a hawk once you get to the 10 minute mark because they really appeared underdone but just a moment later (or so it seemed) they were overdone. That said, they had lovely flavor (though mine were very crumbly). I used whole wheat pastry flour and half cranberries/half dried cherries (because I was low on cranberries). A nice cookie. Thanks.