Crispy cranberry-oatmeal cookies
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 24 • Difficulty: Easy
Using dried sour cherries instead of cranberries would make this grown-up version of oatmeal-raisin cookies even tastier.
Ingredients
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
Sugar
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
Instructions
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.
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