Get ready to revolutionize your cookie game with a mind-blowing treat that combines the crunch of Grape Nuts, the heartiness of oats, and the tangy burst of cranberries! These aren't your ordinary cookies - they're a texture-packed, flavor-explosion that will make your taste buds dance and your family beg for more. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver cookies that are crispy on the edges, soft in the center, and absolutely irresistible from the first bite to the last crumb.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup Grape Nuts cereal
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup dried cranberries
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, using an electric mixer on medium speed. This should take about 2-3 minutes.
- Add the egg and vanilla extract to the butter-sugar mixture, beating until well combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of the leavening agent.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in the Grape Nuts cereal, rolled oats, and dried cranberries using a rubber spatula, ensuring even distribution throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Gently press down on each cookie dough ball with the back of a spoon to slightly flatten, helping them spread evenly during baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still slightly soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Ensure your butter is truly softened but not melted - room temperature is key for the perfect cookie texture.
- Don't overmix the dough after adding flour to keep the cookies tender and prevent toughness.
- Use a cookie scoop for uniform sizes, which helps ensure even baking.
- For extra chewiness, slightly underbake the cookies - they'll continue cooking on the hot baking sheet.
- Let cookies cool completely before storing to maintain their ideal texture and prevent sogginess.
- For a flavor boost, try toasting the Grape Nuts briefly before adding them to the dough.
- Store cookies in an airtight container with a slice of bread to keep them soft and fresh.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 2g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 15mg
