I consider these a “healthy” version of your everyday cookie. Less eggs & butter substituted with organic apple sauce and just a bit of brown sugar for a sweet kick. Of course, I did have to throw some white chocolate in…just habit, I guess!
These gooey, oatmeal cookies go really well with a cold glass of milk or lemonade. I love the oats in these cookies which gives them a nice texture and a more hearty taste.
As many of you know, we love photography around here. So, in the next few posts you may notice our attempts at a few different stylings and colors in attempts to continually improve our skills. We are having lots of fun with light!
I have to admit my penchant for dried cranberries – I put them in or on everything. From salads to cookies to just handful on my way out the door, I can’t get enough. So, of course, these cookies are one of my absolute favorite desserts. But, the base cookie is so good, I could see these made in a variety of ways depending on taste. I would love to try dried apricots in them or just plain with the apple cinnamon flavor shining through!
- 1 cup all-purpose flour (or whole wheat)
- 1 1/2 cups quick-cooking oats
- 1/2 cup packed brown sugar
- 1 1/2 teaspoons baking soda
- 1 egg
- 1 tablespoon butter, softened
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2/3 cup applesauce
- 1 teaspoon pure vanilla extract
- 1/4 cup dried cranberries
- 1/4 cup white chocolate chips
- Preheat oven to 350 degrees and prepare a large baking sheet, non-stick or lined with parchment.
- In a large mixing bowl, whisk egg & vanilla extract together. Then add butter, applesauce and brown sugar – mix until incorporated. Mix together dry ingredients (flour, oats, baking soda, cinnamon, nutmeg, ginger) in a separate bowl and slowly add to applesauce mixture until well mixed.
- Toss in dried cranberries and white chocolate chips and stir together until evenly distributed. Scoop 2 tablespoons of batter and drop onto prepared baking sheet. Flatten each cookie with the back of your spoon. Repeat until sheet is full. Bake for 10 minutes or until they turn slightly browned.
- Remove from cookie sheet and let cool, at least 5-10 minutes and serve. (Or store in an air-tight container).
Source: modified from Juan-Carlos Cruz’s recipe for Oatmeal Cranberry Cookies, Food Network