Cranberry Hootycreek Cookies Recipe

Name: Cranberry Hootycreek Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅝ cup all-purpose flour; ½ cup rolled oats; ½ cup all-purpose flour; ½ teaspoon baking soda; ½ teaspoon salt; ⅓ cup packed brown sugar; ⅓ cup white sugar; ½ cup dried cranberries; ½ cup white chocolate chips; ½ cup chopped pecans

Servings: persons

⅝ cup all-purpose flour
½ cup rolled oats
½ cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
⅓ cup packed brown sugar
⅓ cup white sugar
½ cup dried cranberries
½ cup white chocolate chips
½ cup chopped pecans

1
Layer the ingredients in a 1 quart or 1 liter jar, in the order listed above.
2
Attach a tag with the following instructions: Cranberry Hootycreek Cookies.
3
Preheat oven to 350 degrees F.
4
Grease a cookie sheet or line with parchment paper.
5
In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy.
6
Add the entire jar of ingredients, and mix together by hand until well blended.
7
Drop by heaping spoonfuls onto the prepared baking sheets.
8
Bake for 8 to 10 minutes, or until edges start to brown.
9
Cool on baking sheets, or remove to cool on wire racks.

511

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ⅝ cup all-purpose flour, ½ cup rolled oats, ½ cup all-purpose flour, ½ teaspoon baking soda, and more.

Yes, Cranberry Hootycreek Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Hootycreek Cookies

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