Cream butter and sugars, beat in eggs and vanilla until smooth. Mix dry ingredients (flour, baking soda, salt) together, and add gradually, incorporating to the mixture on low. Stir in oats and cranberries. Shape dough into 2 inch balls, place on greased baking sheets and flatten slightly.
Bake at 325F until lightley browned, about 12-15 min. Remove and cool on wire racks
NOTE: This is a big hearty cookie with ample oats so theyll travel well without crumbling. Store in airtight containers up to one week or freeze for another time.
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|Serving Size: 1 Serving (79g)|
|Recipe Makes: 30|
|Calories from Fat: 78 (25%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 30.4mg||9 %|
|Sodium 136.3mg||5 %|
|Potassium 162.1mg||4 %|
|Total Carbohydrate 54.8g||16 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 51.2g|
|Protein 6.3g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 316
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