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Cranberry Oatmeal Cookies
Soft and chewy Cranberry Oatmeal cookies, baked to perfection
Soft and chewy Cranberry Oatmeal cookies, baked to perfection
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Cooking time8 minutes![]()
Preparation time15 minutes![difficulty]()
Difficultyeasy![]()
30 portions
- 1 1/2 cups all-purpose flour
- 1 1/2 cups old fashioned rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup FLORA Block Salted
- 1 1/4 cups firmly packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups dried cranberries
- Combine flour, oats, baking soda and salt in medium bowl; set aside.
- Beat FLORA block with brown sugar in large bowl, with electric mixer until creamy, about 3 minutes. Beat in egg and vanilla until blended. Gradually beat in flour mixture just until blended. Stir in cranberries.
- Drop dough by rounded tablespoonfuls on ungreased baking sheets, 2 inches apart.
- Bake 10 minutes or until edges are golden. Cool sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.
