Crispy cranberry-oatmeal cookies
Dark brown sugar
4 Tbsp, softened
Uncooked quick oats
Powdered sugar (confectioner's)
Fat free skim milk
- Preheat the oven to 350°F. Spray 2 large baking sheets with nonstick cooking spray. In a small bowl, combine the flour, baking soda, cinnamon and salt.
- In a large bowl, with an electric mixer on high speed, beat the brown sugar, butter, granulated sugar, egg white and vanilla until fluffy and well blended, about 2 minutes. Beat in the applesauce. Add the dry ingredients and beat until just blended. Stir in the oats and cranberries.
- Drop the batter by rounded teaspoons onto the baking sheets, 3 inches apart, making 24 cookies; with the back of a spoon, spread each to a 2' diameter. Bake until the edges are browned, 13-15 minutes. Let cool on the baking sheets 2 minutes, then remove with a spatula to wire racks to cool completely.
- In a small bowl, combine the powdered sugar and milk. Drizzle over cooled cookies. Let stand until the glaze sets, about 1 hour. Store in an airtight container.