Fruits and Veggies - Fresh Canned Frozen

Oatmeal Cranberry Cookies

Oatmeal Cranberry Cookies

From the Strive for Five at School! Resources

Adapted from The Canadian Living Light and Healthy Cookbook, Margaret Fraser

Preheat oven to 350°F Yield: 30
2 – 11” x 17” sheet pans, lightly greased Portion: 1 cookie
Cost per serving: $0.07

1/2 cup (125 mL)  non-hydrogenated margarine
1/2 cup (125 mL) white granulated sugar
1/2 cup (125 mL) brown sugar, lightly packed
1 egg
1 cup (250 mL) whole-wheat flour
1 cup (250 mL) rolled oats
1/4 cup (50 mL) wheat germ
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1 cup (250 mL) chopped cranberries, fresh or frozen

1 In a large bowl, cream the margarine with the 2 sugars; beat in the egg.
2 In another bowl, combine the flour, oats, wheat germ, baking powder, and baking soda.
Add to the creamed mixture and mix well. Stir in the cranberries.
3 Drop by tablespoons onto the sheet pans. (Be sure to get 30 cookies from this recipe.)
Flatten slightly with a wet fork.
4 Bake for about 12 minutes or until lightly golden.

Tip: Cookies should be of a uniform thickness and size so they will bake in the same amount of time. Sheet pans (cookie sheets) with little or no sides will allow the cookies to bake more quickly. A sheet pan should be either cool or at room temperature when the cookie dough is placed on it, so the dough does not start to melt, affecting the cookies’ shape and texture.


Did You Know?

  • Cranberries contain hippuric acid as well as other compounds that aid in stopping E. coli bacteria from sticking to the intestinal walls.
  • Cranberries are often used to help prevent and treat urinary tract infections.
  • Native peoples used cranberries to draw poison out of arrow wounds. As well, they crushed cranberries into a paste and mixed it with dried meat to preserve it longer.