Oatmeal-cranberry classics

Total Time
32 min
20 min
12 min
Chunky, chewy oatmeal cookies are a cookie-jar classic. Everyone should have their own favorite oatmeal cookie recipe at the ready, and we think this one might be a contender. Ours have just the right touch of cinnamon and vanilla, and sweetness from the brown sugar, granulated sugar, and applesauce, which complement the oatmeal and dried cranberries. If you like, you can substitute dried cherries, blueberries, raisins, or chopped dried apricots for the cranberries. You'll be pleasantly surprised by how quickly these disappear from the cookie jar.


Whole wheat flour

1 cup(s), pastry variety

Baking soda

½ tsp

Ground cinnamon

½ tsp

Table salt

¼ tsp

Packed brown sugar

½ cup(s)


¼ cup(s)

Unsalted butter

2 Tbsp, softened

Canola oil

2 Tbsp

Egg white(s)

1 large

Vanilla extract

1½ tsp

Unsweetened applesauce

¼ cup(s)

Uncooked quick oats

1½ cup(s), (not instant)

Dried cranberries

½ cup(s)


  1. Place the oven racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Spray 2 large baking sheets with nonstick spray.
  2. Whisk together the pastry flour, baking soda, cinnamon, and salt in a small bowl; set aside. With an electric mixer on low speed, beat the brown sugar, granulated sugar, butter, oil, egg white, and vanilla in a large bowl until well blended, about 1 minute. Beat in the applesauce. Add the flour mixture and beat just until blended. Stir in the oats and cranberries.
  3. Drop the dough by level tablespoonfuls onto the baking sheets about 2 1⁄2 inches apart, making a total of 30 cookies. With the back of a spoon, spread the mounds to make 2-inch cookies. Bake until the edges are lightly browned, about 12 minutes. Let cool on the baking sheets on racks about 2 minutes. With a spatula, transfer the cookies to racks and let cool completely. Yields 1 cookie per serving.