Oatmeal Cranberry Cookies


These cookies are moist and their texture is chewy. Individually wrap each cookie in plastic wrap and store in a resealable plastic bag.  This will make the cookies easy to pack for lunches, where ever the lunch box happens to be. Enjoy.



1 package Spice Cake Mix
4 large egg whites
1 cup uncooked quick-cooking oats, not packaged instant
½ cup vegetable oil
½ cup raisins
Preheat oven to 350º Fahrenheit.

Grease cookie sheets.

Combine cake mix, egg whites, oats and vegetable oil in large mixing bowl. Turn the mixer to low speed and mix until blended. Stir in raisins by hand. Use a 1 inch ice cream scoop for even portions and drop onto prepared cookie sheets.
Bake the cookies 7 to 9 minutes or until lightly browned. Cool 1 minute on cookie sheets. Remove to cooling racks; cool completely. (Do not leave cookies on the baking sheet because they will continue to bake.)

If making ahead, the cookie dough can be frozen on the cookie sheet. Once frozen, remove the frozen cookies to a resealable plastic bag and freeze. Cook as needed.

Getting consistency with the end result of baking cookies can be challenging. I came across these tips before I hosted my first cookie exchange years ago. Thought just about now would be a great time to share. Good luck….


If you want your cookies on the flat side, you can do some or all of the following things: Use all butter, use all-purpose flour or bread flour, increase the sugar content slightly, add a bit of liquid to your dough, and bring the dough to room temperature before baking.

Puffy For light, puffy cookies:
Use shortening or margarine and cut back on the amount of fat; add an egg, cut back on the sugar, use cake flour or pastry flour, use baking powder instead of baking soda and refrigerate your dough before baking.

Try melting the butter before adding it to the sugars when mixing. Remove cookies from the oven a few minutes before they are done, while their centers are still soft but are just cooked through. The edges should be golden. Use brown sugar, honey or molasses as a sweetener. Let cookies cool on the pan for several minutes after baking before transferring to cooling rack.
For crisp, crunchy cookies, use all butter and a proportion of white sugar. Use egg yolks in place of a whole egg. Cookies should be baked completely. Let cool on the baking sheet for one minute before transferring to a cooling rack.

If you have any tips you would like to share on baking, please let us know about it. We’d love to hear from you.

Thanks for stopping by.

All the best,


The Outdoor Epicurean

Photo credit Duncan Hines

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