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

    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

    Yoghurt Fruitcake

    T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
    14 comments
    Read on for the Recipe

    Marble Loaf ~ 大理石面包

      This is my first attempt at making bread with half high protein bread flour and half plain flour.  The crumb is tender and softer than with totally bread flour and it has a pleasant chew and not crumbly.  The crust stays thin and crisps up nicely and not hard to chew.  You can slice up the bread and freeze it for breakfast the next day. Marble Loaf (using 50% high protein and 50% plain flour) Ingredients For Tangzhong 15 gm (taken from total 300 gm) high protein flour 75 ml water or milk, or a mix, preferably milk Method Whisk the 15 gm flour with the 75 ml liquid in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste, about a minute or two. Let cool to room temperature before using in dough. Note :- Tangzhong can be made ahead and stored in the fridge for 1 to 2 days. Use the cling wrap to touch the tangzhong to prevent it from drying in the fridge. Ingredients 135 gm high protein flour (after removing 15 gm for tangzhong). ...
    Post a Comment
    Read more