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Cranberry and Oatmeal Spice Cookies

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“A very delicious spice cookie with the added bonus of the tart cranberries - so good!!”
READY IN:
13mins
YIELD:
26 cookies
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Butter 2 baking sheets.
  2. Sift flour, cinnamon, baking soda, baking powder, salt, nutmeg and cloves in a small bowl to blend. Set aside,.
  3. Using electric mixer fitted with paddle attachment, beat butter and both sugars in a large bowl until blended and smooth, about 1 minute. Mix in egg and vanilla. Mix in flour mixture. Stir in oatmeal and cranberries.
  4. For each cookie, drop one tablespoon of dough onto sheet, spacing 2-inches apart. Bake until tops and bottoms are lightly golden, rotating baking sheets, front to back and top to bottom halfway through baking to ensure even browning, about 13-15 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks to cool completely.
  5. DO-AHEAD TIP: Cookies can be made up to 5 days ahead. Store airtight at room temperature.

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