Perfect to snack on in the afternoon with some tea or coffee. They will satisfy any sweet cravings one may have during the day.
I like to keep these oatmeal cranberry nut cookies in my freezer, so I can easily grab one or two when hunger strikes again later in the day.
I can honestly tell you, if my teens love these little oatmeal cranberry nut cookies, so will your kids!
A healthier cookie for the family is the way to go! Enjoy!!
- 1+ 3/4 cups of all -purpose flour
- 1+ 3/4 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/4 cup of butter, softened
- 6 oz. reduced fat cream cheese
- 1+ 1/2 cups of firmly packed dark brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- 3 cups uncooked regular oats
- 3/4 cup walnuts -chopped
- 3/4 cup dried cranberries
- cooking spray
Preheat oven at 350 degrees. Lightly spray 2 baking sheets with cooking spray or use parchment paper.
Combine all dry ingredients in a medium bowl. Using a larger bowl, beat cream cheese, sugar, egg and vanilla. Gradually add the flour mixture, beating at a low speed. Stir in the oats, cranberries and walnuts.
Drop dough by teaspoon onto baking sheets.
Bake for 10 to 13 minutes, until golden brown. Remove and cool completely.
Store them in plastic bags. Refrigerated for up to 2 weeks, or freeze them for one month.
Yields 3 dozen.