Oatmeal Cranberry-Nut Cookies
Submitted by lianef
Oatmeal cranberry nut cookies loaded with rolled oats, whole berry cranberry sauce, toasted almonds, molasses, and warm spice. A soft, chewy holiday cookie that uses up leftover cranberry sauce.
YIELD
48 cookiesPREP
15 minCOOK
15 minREADY
30 minOatmeal cranberry nut cookies are the genius move for using up leftover Thanksgiving cranberry sauce. A whole cup of it gets stirred into a spiced oatmeal cookie dough, where it adds moisture, tart flavor, and little ruby jewels of cranberry in every bite.
Molasses is the supporting actor nobody sees but everyone tastes. Just a quarter cup tints the cookies a deeper brown, adds a hint of caramel, and plays beautifully with the cinnamon and allspice. Without it, these taste like just another oatmeal cookie.
Because cranberry sauce is wet, the dough looks a little loose compared to a typical drop cookie. That’s intentional. It’s what gives these their soft, almost cakey texture. Stir the oats in by hand at the end to keep them from breaking up and turning pasty.
Chef Tips
- Use whole berry cranberry sauce, not jellied, so you get actual cranberry pieces in each cookie.
- Toast the almonds at 350°F (175°C) for 5 minutes before chopping to wake up the flavor.
- Pull at 12 minutes even if they look slightly underdone. They set on the sheet as they cool.
- Store with a slice of bread in the container to keep them soft for days.
Variations
- Swap almonds for toasted pecans or walnuts for a richer, fall-forward cookie.
- Add a cup of white chocolate chips along with the nuts for a bakery-style upgrade.
- Dust cooled cookies with powdered sugar or drizzle with a simple orange glaze for a festive presentation.
Ingredients
Directions
Heat oven to 375℉ (190℃).
Grease baking sheet with Butter Flavor Crisco.
Combine Butter Flavor Crisco and brown sugar in large bowl.
Beat at medium speed of electric mixer until well blended.
Beat in molasses, egg, milk and vanilla.
Combine flour, cinnamon, baking soda, salt and allspice.
Mix into creamed mixture at low speed until just blended.
Stir in cranberry sauce and nuts.
Stir in oats with spoon.
Drop tablespoonfuls of dough 2 inches apart onto prepared baking sheet.
Bake at 375℉ (190℃) for 12 minutes or until set.
Cool 2 minutes on baking sheet.
Remove to wire rack.
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