These hearty oatmeal cranberry cookies offer an interesting holiday twist by using craisins while still an enjoyable sweet breakfast treat throughout the year!
Ingredients
- 1 cup Butter softened, (227 grams)
- 1 cup Creamy Peanut Butter (258 grams)
- 1 cup Sugar (200 grams)
- 1 cup Brown sugar packed (220 grams)
- 2 Large eggs room temperature
- 1 cup All-purpose flour (125 grams)
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- 1 cup Semi-sweet chocolate chips (170 grams)
- 1 cup Oatmeal quick-cooking or regular (51-¼ grams)
- 1 cup Sweetened shredded coconut (93 grams)
- 1 cup Chopped walnuts (117 grams)
- 1 cup Dried cranberries Craisins (160 grams)
Instructions
- Preheat oven to 350℉.
- In a large bowl cream butter, peanut butter, and sugars until blended. Beat in eggs.
- In another bowl, whisk flour, baking soda, and baking powder; gradually beat into the creamed mixture.
- Stir in chocolate chips, oats, coconut, walnuts, and craisins.
- Drop dough by tablespoonfuls or a cookies scoop, 3-inches apart onto a greased baking sheets.
- Bake until golden brown, 12-15 minutes. Cool on pans 5 minutes.
- Remove to wire racks to cool completely.
Notes
You may substitute:
- raisins for the sweetened dry cranberries (Craisins).
- pecans for the walnuts.
Nutrition
Serving: 1g | Calories: 98kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 52mg | Potassium: 55mg | Fiber: 1g | Sugar: 7g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg