Cranberry-Oat Delights

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Cranberry-Oat Delights

star rating (14) rate this recipe »
Published prior to 2008

These 100% whole-grain, golden-brown cookies definitely give fiber a good name!

3/4 cup ( 1 1/2 sticks, 6 ounces) unsalted butter
1 1/2 cups brown sugar
2 teaspoons cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon vanilla
1 large egg
1 1/3 cups (4 5/8 ounces) old-fashioned rolled oats
1 1/4 cups King Arthur Traditional Whole Wheat Flour
2 cups dried fruit: cranberries, diced apples, chopped dates, raisins, chopped apricots, or the dried fruits of your choice
1 cup (3 3/4 ounces) diced pecans or walnuts

Cream together the butter, sugar, spices, leaveners, salt, and vanilla. Beat in the egg. Add the oats, flour, fruit, and nuts, and stir to combine.

Drop the dough by heaping tablespoonfuls onto a lightly greased or parchment-lined baking sheet. Bake the cookies in a preheated 350°F oven for 7 minutes; reverse the pans on the racks, and bake for an additional 7 to 8 minutes, until cookies are beginning to brown around the edges, but are still soft in the center. Remove from the oven, and cool on a rack. Yield: about 4 dozen cookies.


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  • star rating 11/21/2014
  • Silvana from California
  • I tried making these even healthier by substituting the butter for coconut milk. And the sugar for honey. Big mistake. I had read somewhere that it was possible to do so and I tried it but the cookies taste terrible. They taste like whole wheat bread mixed with a cookie. Totally my fault, I'm sure if I had used the recipe they would have been good. Thanks for your honesty in the review! Creating your own recipes can be trickier than it sounds. Please call The Baker's Hotline at 1-855-371-2253 and we can talk with you about some substitutions. Laurie@KAF
  • star rating 10/11/2014
  • Suzy from Ohio
  • Very good cookie. It was a hit with my family.
  • star rating 10/25/2012
  • kathiann from KAF Community
  • These are super cookies. If i didn't have a picture to see what they would look like, it would have been 5 starts. Made them following recipe as listed, added raisins and nuts, but they spread very thin. Almost like lace cookies. Used a cookie scoop so they started pretty round, but then ran all together. Do you think it would have helped to chill the dough first? That is the only thing I can think of other than adding flour and am not sure where to begin there. Love the whole wheat and whole oats. I can't tell it is the 'good for you flour'. My sweetheart just came by and said they are the best oatmeal cookies he has ever had. After 30+ years of cookies, thats quite a compliment. Thanks so much KAF.
  • star rating 06/24/2012
  • Sdixon_ from KAF Community
  • Great recipe. I'm going to bake as bars n use as granola bar replacements. These are filing n full of energy. Thanks. I do use a butter n sugar alternatives though. Still tastes great!
  • star rating 12/03/2011
  • musiqlife00 from KAF Community
  • I love these. They are crispy on the edges but chewy in the middle. Yummy. On the sweet side though. The next time, I will reduce the sugar about 1/4 cup. Thank you for the recipe.
  • star rating 10/19/2011
  • sunfire from KAF Community
  • Except for all the butter, these are fairly healthy, and since you get so many, the amount of butter isn't all that bad. My husband loved them, I thought they were ok. I think I may have loved them if I hadn't added the white chocolate made them way too sweet. Next time I will add either dates, or apricots to the cranberries. Also, I could see where one reviewer had problems with spread, or lack there of. I found that by using a tablespoon cookie scoop, releasing the dough in my hand, and then compacting it even more into almost a ball, it helped with the perfect amount of spread. I noticed on those that I did not compact when I first started, there was a lot of spread, resulting in a flat/hard cookie. I'm glad I used common sense on this since the rest came out fabulously, just like yours....neither flat nor haystacks. I realized the air spots were a result of looseness of the dough and is what caused the problem. Also happy to know it was not a result of my lack of knowledge on creaming butter/sugar. Hope I may have helped someone. Now I will make these again using my compacting process, and minus the white morsels......I know I will love them, just like my hubby!
  • star rating 09/21/2011
  • KPK from Houston, TX
  • While they tasted fine, my batch didn't look much like the flat, attractive ones pictured. My son called them cookie lumps. They didn't spread AT ALL and they were pretty crumbly. I was disappointed because I was baking these for a college care package. Don't bother with this one, too many other good recipes at this site.
    I am so sorry that you experienced difficulty with this recipe. When cookies fail to spread properly, it is often a result of the creaming method or the butter to flour ratio. If there was too much flour, the cookies will not spread and if there is too much air incorporated into the dough during the mixing, they also may puff up more like little cakes rather than cookies. I hope this is helpful. ~Amy
  • star rating 12/04/2010
  • janetpbenson from KAF Community
  • Love these cookies! I try to stay as true as possible to my South Beach Diet way of eating, but I sometimes crave cookies. I baked these, substituting Splenda Brown Sugar for the brown sugar, and used a combination of chopped, dried dates and raisins. My sister, who has become suspicious of everything I cook or bake because it is "too healthy" rathern than "good", ate a couple and remarked how happy she was that I had finally baked something "normal" that tasted delicious. Had she known the cookies were "healthy" with whole wheat, she never would have tasted them.
  • star rating 11/20/2010
  • svanzutfen from KAF Community
  • These really are delightful! Although I can't eat whole wheat, I like to bake with it and find yummy recipes that will help others give it a chance. I made this recipe with KAF's white whole wheat flour using dried cranberries for the fruit. As another reviewer suggested, I added some white chocolate chips only because I didn't add the nuts (we have some severe allergies) so it was a slightly less healthy version. Either way, it is a delicious cookie, according to my honest and very excited taste testers. One of them suggested it I bake it for a cookie swap. I was told the whole wheat taste was not obvious. This recipe will be made over and over in our kitchen! Easy, healthy, whole grain, and highly recommended!
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