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Cranberry, Nut and Oatmeal Lace Cookies


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Rate this recipe 3.1/5 (8 Votes)


  • 2/3 Cup of Flour
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Baking Soda
  • 1/2 Cup of Oatmeal
  • 1 1/2 Sticks of Butter
  • 2/3 Cup of Sugar
  • 2/3 Cup of Light Brown Sugar
  • 1 Egg
  • 1 Teaspoon Vanilla
  • 2 Cups chopped Pecans
  • 2/3 Cup of Cranraisins



Step 1

Whisk Flour, salt, and Baking Soda. Then stir in Oats
(all in a large bowl).

In medium bowl beat butter and both sugars until
fluffy. Add Egg and beat until mixed. Scrape down bowl
and brat 30 more seconds, then beat in vanilla. Fold in
Cranraisins and nuts. Line cookie sheet with parchment
paper and drop by teaspoon fulls about 2 inches apart
because they spread. Bake in 350 degree oven for 10-12
minuts or until they are golden brown. Let cool. Best
kept in a sealed plastic bag, then in tupperware and
they will last for at least 2 weeks or longer. I like to
double the recipe and you can make them larger if you
want by using a Tablespoon. Enjoy!

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