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crispy oatmeal and cranberry cookies

4.1

(13)

www.becel.ca

Your Recipes

Prep Time: 15 minutes

Cook Time: 12 minutes

Servings: 56

Author : Becel

halloween may 24th weekend canada day

Ingredients

Remove All · Remove Spices · Remove Staples

2 cups (500 mL) quick oats or old fashioned oats1 1/2 cups (375 mL) all-purpose flour1 tsp. (5 mL) baking soda1/2 tsp. (2 mL) salt1 cup (2 sticks) (250 mL) Becel® salted margarine sticks or unsalted margarine sticks1 1/4 cups (300 mL) firmly packed brown sugar1 tsp. (5 mL) vanilla extract1 package (180 g.) dried cranberries, (about 1-1/4 cups 300 mL)

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Instructions

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Step 1

Preheat oven to 350°F (180°C). Combine oats, flour, baking soda and salt in medium bowl; set aside.

Step 2

Beat Becel® sticks with brown sugar in large bowl with electric mixer until creamy, about 3 minutes. Beat in vanilla until blended. Gradually beat in oat mixture just until blended. Stir in cranberries. Drop dough by tablespoonfuls onto ungreased baking sheets, 2 inches (5 cm) apart.

Step 3

Bake 11 minutes or until edges are golden. Cool sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.