Grape Nuts Oatmeal Cranberry Cookies
Crispy, chewy, and bursting with texture and flavor, these Grape Nuts Oatmeal Cranberry Cookies are the ultimate treat for snack enthusiasts. Packed with wholesome quick-cooking oats, crunchy Grape-Nuts cereal, and tart dried cranberries, this recipe delivers a delightful mix of sweet and tangy in every bite. A hint of cinnamon and a touch of vanilla lend warm, comforting notes, while the combination of brown sugar and butter ensures soft centers with golden, crisp edges. Perfectly portioned and easy to make, these cookies come together in just under 30 minutes and are ideal for everything from fueling busy mornings to satisfying late-night cravings. Don't forget to enjoy them freshly baked or store them for up to five days in an airtight container for a handy grab-and-go snack! Keywords: Grape Nuts cookies, oatmeal cranberry cookies, chewy cookies, quick oats cookies, easy baking recipes.
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter
- 0.5 cup Brown sugar, packed
- 0.25 cup Granulated sugar
- 1 large Egg
- 1 teaspoon Pure vanilla extract
- 0.75 cup All-purpose flour
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1 cup Quick-cooking oats
- 0.75 cup Grape-Nuts cereal
- 0.5 cup Dried cranberries
- 1 tablespoon Milk
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer.
Add the egg and vanilla extract, and beat until well combined.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the quick-cooking oats, Grape-Nuts cereal, and dried cranberries using a spatula or wooden spoon.
If the dough seems dry, add the milk and mix until the dough holds together.
Scoop tablespoon-sized portions of the dough and place them onto the prepared baking sheets, spacing them about 2 inches apart.
Using the palm of your hand or the back of a spoon, gently flatten each cookie slightly to ensure even baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
153 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 25 mg | 8% | |
| Sodium | 93 mg | 4% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 11.6 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 13 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 57 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
