Cranberry-Oat Peanut Butter Cookies

Cranberry-Oat Peanut Butter Cookies
Levi Brown
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preparation
10
minutes
cooking
30
minutes
Makes 48 cookies

Ingredients

2
cups
creamy peanut butter
1
cup
packed light brown sugar
1
cup
granulated sugar
2
large eggs
2
teaspoons
baking soda
1/2
teaspoon
kosher salt
1 1/2
cups
old-fashioned rolled oats (not quick-cooking)
1
cup
dried cranberries

Directions

  1. Heat oven to 350° F. Line 2 baking sheets with parchment. In a large bowl, mix together the peanut butter, sugars, eggs, baking soda, and salt until smooth. Fold in the oats and cranberries.
  2. Shape the dough into balls (about 1 heaping tablespoon each) and place 2 inches apart on the prepared baking sheets. Using the tines of a fork, flatten each ball, creating a crisscross pattern.
  3. Bake, rotating the baking sheets halfway through, until puffed and golden, 10 to 12 minutes (the cookies will deflate as they cool). Let cool slightly on the baking sheets, then transfer to a wire rack to cool completely.

 

Dawn Perry
November 2011

Nutritional Information

  • Per Serving
  • Calories 117
  • Fat 6 g
  • Sat Fat 1 g
  • Cholesterol 9 mg
  • Sodium 127 mg
  • Protein 3 g
  • Carbohydrate 15 g
  • Sugar 11 g
  • Fiber 1 g
  • Iron 0 mg
  • Calcium 6 mg
What does this mean? See Nutrition 101.

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