Cranberry-Chocolate Oatmeal Cookies

Cranberry-Chocolate Oatmeal Cookies

No-flour cookies yield a rich, chewy texture everyone loves. These are packed with dried cranberries, white chocolate chips and a hint of peanut butter.

Cranberry-Chocolate Oatmeal Cookies

Yield: 15

Serving Size: 2 cookies

Cranberry-Chocolate Oatmeal Cookies

Ingredients

  • 2 eggs
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar pinch of salt
  • 1 tsp. Cinnamon-Vanilla Seasoning
  • 4 tbsp. unsalted butter, softened
  • ½ cup peanut butter
  • ½ cup white chocolate chips
  • ½ cup dried cranberries
  • 1 tsp. baking soda
  • 2 cups old-fashioned whole oatmeal

Instructions

  1. Preheat oven to 350°F/175°C.
  2. In base of Quick Chef® Pro System fitted with blade attachment, combine eggs and both sugars. Turn handle to blend well.
  3. Add salt, seasoning blend, peanut butter and butter. Replace cover and turn handle to mix well.
  4. Add chocolate chips, cranberries, baking soda and oatmeal to mixing bowl and stir to combine.
  5. With Silicone Spatula, stir in peanut butter mixture and mix well to combine.
  6. Drop batter by tablespoons onto cookie sheet lined with Silicone Wonder® Mat.
  7. Bake 8–10 minutes. Let stand about 3 minutes before transferring to wire racks to cool.
eggs
½ cup packed light brown sugar
½ cup granulated sugar
pinch of salt
1 tsp. Simple Indulgence™
Cinnamon-Vanilla Seasoning Blend
4 tbsp. unsalted butter, softened
½ cup peanut butter
½ cup white chocolate chips
½ cup dried cranberries
1 tsp. baking soda
2 cups old-fashioned whole oatmeal
Preheat oven to 350°F/175°C.
In base of Quick Chef™ Pro System fitted
with blade attachment, combine eggs and
both sugars. Turn handle to blend well. Add
salt, seasoning blend, peanut butter and
butter. Replace cover and turn handle to mix
well. Add chocolate chips, cranberries,
baking soda and oatmeal to Thatsa® Bowl
and stir to combine. With Saucy Silicone
Spatula, stir in peanut butter mixture and
mix well to combine. Drop batter by
tablespoons onto cookie sheet. Bake 8–10
minutes. Let stand about 3 minutes before
transferring to wire racks to cool.