Cranberry-Oat Peanut Butter Cookies
Makes 48 cookies|
Hands-On Time:
|
Total Time:
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
- 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.
- 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.
- 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.
Nutritional Information
- Per ServingServing Size: 1 cookie
- Calories 117
- Fat 6g
- Sat Fat 1g
- Cholesterol 9mg
- Sodium 127mg
- Protein 3g
- Carbohydrate 15g
- Sugar 11g
- Fiber 1g
- Iron 0mg
- Calcium 6mg
What does this mean? See
Nutrition 101
.
Quick Tip
These cookies can be kept at room temperature, between sheets of wax paper or parchment in an airtight container, for about
5 days.
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FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
