Crispy cranberry-oatmeal cookies

Total Time
30 min
15 min
15 min
Using dried sour cherries instead of cranberries would make this grown-up version of oatmeal-raisin cookies even tastier.


All-purpose flour

¾ cup(s)

Baking soda

½ tsp

Ground cinnamon

½ tsp

Table salt

¼ tsp

Dark brown sugar

½ cup(s)

Unsalted butter

4 Tbsp, softened


¼ cup(s)

Egg whites

1 large

Vanilla extract

1½ tsp

Uncooked quick oats

1½ cup(s)

Dried cranberries

¾ cup(s)

Powdered sugar (confectioner's)

½ cup(s)

Unsweetened applesauce

¼ cup(s)

Fat free skim milk

2 tsp


  1. 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.
  2. 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.
  3. 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.
  4. 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.


We like the flavor that butter imparts, but feel free to use unsalted stick margarine if you prefer.