Cranberry Oat Yummies
I like to think these oatmeal treats are better for you than the standard chocolate chip cookie. Our three sons just cant get enough of them. And they have no idea I've make the cookies healthier. —Carol Birkemeier of Nashville, Indiana
I like to think these oatmeal treats are better for you than the standard chocolate chip cookie. Our three sons just cant get enough of them. And they have no idea I've make the cookies healthier. —Carol Birkemeier of Nashville, Indiana
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 egg
- 1 cup brown sugar packed
- 1 cup all-purpose flour
- 3 cups quick-cooking oats
- 1/8 teaspoon ground nutmeg
- 1/2 cup sugar
- 1 cup dried cranberries
- 1/2 cup butter melted
- 1-1/2 teaspoons vanilla extract
- 2 tablespoons corn syrup
- 1/4 cup egg substitute
- Carbohydrate 29.2932402201079 g
- Cholesterol 25.5682176011376 mg
- Fat 9.2130906843708 g
- Fiber 2.21703988314277 g
- Protein 3.99653182377605 g
- Saturated Fat 5.15072575704354 g
- Serving Size 1 1 (53g)
- Sodium 884.150199513646 mg
- Sugar 27.0762003369651 g
- Trans Fat 0.763050665127262 g
- Calories 212 calories
Step-by-step
- In a large bowl, beat butter and sugars.
- Add egg, egg substitute, corn syrup and vanilla; mix well.
- Combine the oats, flour, baking soda, cinnamon, baking powder, salt and nutmeg; gradually add to egg mixture and mix well.
- Stir in cranberries.
- Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets.
- Bake at 375° for 8-10 minutes or until golden brown.
- Cool for 2 minutes before removing from pans to wire racks.
Substituting standard whole eggs entirely for a commercial egg substitute alters protein coagulation during baking, which reduces structural rigidity and yields a flatter, more tender crumb. Quick-cooking oats absorb moisture faster than rolled oats due to their smaller particle size, meaning the dough hydrates rapidly once the dry ingredients meet the wet components. Creaming melted butter with brown sugar and white sugar establishes the initial emulsion, while corn syrup introduces additional invert sugar to retain moisture and promote browning via the Maillard reaction. Ground cinnamon and nutmeg contain volatile aromatic compounds that dissolve efficiently in the fat phase, distributing evenly throughout the mixture during the beating stage. Dried cranberries provide concentrated tartness and low water activity, contrasting with fresh cranberries that release excessive moisture and disrupt the structural integrity of the dough. Drop the portions onto ungreased baking sheets, spacing them two inches apart to allow for lateral heat circulation and proper spreading. Bake at 375 degrees Fahrenheit for eight to ten minutes, watching for the edges to turn golden brown as sugars caramelize. Leave the baked items on the hot pan for exactly two minutes to allow residual heat to set the center before transferring them to a wire rack.
