Cranberry Oatmeal Cookies
8 tbs unsalted butter
½ cup granulated sugar
½ cup brown sugar
¼ cup applesauce
¾ cup whole wheat flour
¾ cup All purpose flour
2 cups rolled oats
½ cup regular milk (or almond milk)
pinch of kosher salt
½ tsp pure vanilla extract
2 tsp baking powder
½ cup dry cranberries (or raisins)
Directions for CRANBERRY OATMEAL COOKIES
1.Cream the butter and the sugars together, add the applesauce and beat until well blended.
2.Heat the oven to 375° F.
3.Combine the flours, oats,salt and baking powder in a bowl. Alternating with the milk add dry ingredients to the sugar mixture by hand, stirring to blend. Stir in the vanilla then dry cranberries.(you can add raisins or both )
4.Put teaspoon size mounds of dough (3” apart) on ungreased baking sheets. Bake until lightly browned (10 to 12 minutes). Cool for about 2 minutes on the sheets, the use a spatula to transfer the cookies to a wire rack to finish cooling. Store in a tightly covered container at room temperature for no more than a day or 2.
TIPS & NOTES
- For cookies use a measuring teaspoon to scoop the dough.
- Push dough off the spoon onto cookie sheets – evenly spaced – using a second spoon or metal spatula.
- For larger cookies, measure by rounded tablespoonfuls or use a small ice cream scoop. Scooping with larger utensils will require increased baking time.
- Position oven rack at the center of the oven and bake one sheet of cookies at a time. If you prefer to bake two sheets, space racks so oven is divided into thirds and switch cookie sheets top to bottom halfway through baking.
- When placing dough on cookie sheet, allow sufficient space between cookies, usually 1-1 /2 to 2 inches.
- Preheat oven 10 to 15 minutes before baking the first sheet or pan of cookies. Check oven temperature with an oven thermometar.
- Most recipes include a range in baking time; always check after the minimum time stated in the recipe.
- Drop, rolled and refrigerator cookies can range from barely browned to medium golden brown in color, depending upon the cookie. For softer, chewier cookies, bake for the shorter amount of time indicated in the recipe.