Skip to main content

Oatmeal Cranberry Cookies 燕麦蔓月梅曲奇



These oatmeal cranberry cookies are quick and easy to prepare and they can be a hit with both the kids and adults.  Rolled oats are used in these cookies and the ingredients are easy to put together.  You can bake them in a shorter time if you prefer them to be soft and chewy in the centre or if you prefer crispy cookies, just bake them a little longer.  You can also make this as a gift for X'mas and the batter can be prepared, keep refrigerated and the cookies baked the next day.













    Recipe for Oatmeal Cranberry Cookies 
      Ingredients
      • 226 gm butter
      • 195 gm plain flour
      • 100 gm soft brown sugar
      • 30 gm caster sugar
      • 2 eggs
      • 1 tsp vanilla
      • 1 tsp bicarbonate of soda
      • 1 tsp salt (reduce or omit if you're using salted butter)
      • 1/2 tsp cinnamon
      • 260 gm rolled oats
      • 100 gm dried cranberries
      • 40 gm choc chips
      Method
      1. Sift flour with bicarbonate of soda and salt, set aside.
      2. Beat butter, add the brown sugar and caster sugar, beat till well combined.  Add in the eggs.  Add in the vanilla, mix well.
      3. Fold in sifted flour into the batter, mix well.
      4. Add in the rolled oats, choc chips, cinnamon and finally the cranberries.  Mix well.
      5. Scoop the batter with an ice cream scoop onto a parchment lined baking sheet.  Place cookies 2 inches apart, flatten slightly with your fingers.
      6. Bake in a preheated oven @ 180 deg.C for about 15 to 20 mins.
      7. Yield :  20 large cookies




    Labels:

    Comments

    1. ann lowDecember 1, 2014 at 7:53 PM

      These oatmeal cookies look so yummy and pretty clicks too! Yummy!

      ReplyDelete
    2. Joceline LorDecember 2, 2014 at 12:23 AM

      So nice!! Will try it once I free. Thanks for sharing.

      ReplyDelete
    3. Karen LuvswesavoryDecember 2, 2014 at 7:24 AM

      Hi Cheah, I've bookmarked many recipes from Joy of Baking and this Oatmeal Cranberry Cookies is one of them. Haiz ! haven't got the time to try it.
      Your batch of cookies are so nicely baked ... like the photos too ^-^!

      ReplyDelete
      Replies
      1. Sokehah cheahDecember 5, 2014 at 12:23 AM

        I've done a few of her recipes, like to visit her site. Thanks for the compliment!

        Delete
    4. Angie's RecipesDecember 2, 2014 at 11:55 AM

      I always love oatmeal cookies, esp. paired with cranberries. They look scrumptious, Cheah.

      ReplyDelete
    5. Nippon NinDecember 3, 2014 at 3:39 AM

      Nice! I love cranberry more so than raisin in oatmeal cookies. The cranberry red is very festive too.

      ReplyDelete
      Replies
      1. Sokehah cheahDecember 5, 2014 at 12:24 AM

        Now that you mention it, yes, cranberry red is festive!

        Delete

    Post a Comment

    Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

    Popular posts from this blog

    Mulberry Tea (Sang Ji Sheng Tea) with Lotus seeds ~ 莲子桑寄生茶

      Sang Ji Sheng or Taxilli twig is also known as mulberry mistletoe. Traditional Chinese Medicine (TCM) recommends this tea as it has many health benefits, like lowering blood pressure, strengthening bones and tendons, increasing coronary blood flow, suppressing tumour growth amongst many others. This Sang Ji Sheng tea is an inexpensive but healthy tea and you can serve it as a dessert or to enjoy at any time of the day.  The concoction of Sang Ji Sheng tea is easily available from Chinese medical shops.  Some of the coffee shops here do have this tea on their menu but homemade is more authenic and affordable. You can also take a peep  'here'   if  you are keen to know more about this tea. Mulberry Tea (Sang Ji Sheng Tea) with Lotus seeds  ~   莲子桑寄生茶 Ingredients 100 gm Mulberry tea 10 seedless red dates 40 gm lotus seeds  1.1/2 to 2 slices piece sugar or to taste 4 hardboiled eggs 6 to 7 cups of water Method Wash and soak the lotus seeds...
    Post a Comment
    Read more

    Char Siew Pau ~ 蒸叉烧包

    I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
    58 comments
    Read on for the Recipe

    Chestnut Chiffon Cake

    I made this Chestnut Chiffon Cake after reading the post from Honey Bee Sweets blog but mine is devoid of any 'make up' and is a plain Jane.  Nevertheless, the texture of this chiffon is soft, moist and fluffy and I can indulge more on this cake as it's so light and can hardly fill my tummy even after devouring 3 slices :) Recipe for Chestnut Chiffon Cake (adapted from ' here' ) Ingredients (A) 4 egg yolks 70 ml water 70ml vegetable oil 125 gm chestnut )  Puree 40 ml milk          ) 100 gm superfine flour (B) 4 egg whites 80 gm caster sugar Method In a blender puree the chestnuts with the milk, set aside. In a mixing bowl, add egg yolks, water, oil and mix well.  Add chestnut puree and mix well. Sift in the flour, mix till free of lumps. Beat egg whites, gradually add sugar and beat till soft peaks form but not dry. Add egg whites into egg yolk mixture in 3 portions. ...
    31 comments
    Read more