- Total Time
Chunky, chewy oatmeal cookies are a cookie-jar classic. Ours have just the right touch of cinnamon and vanilla, along with oatmeal and dried cranberries.
whole wheat flour1 cup(s), pastry variety
baking soda½ tsp
ground cinnamon½ tsp
table salt¼ tsp
packed brown sugar½ cup(s)
unsalted butter2 Tbsp, softened
canola oil2 Tbsp
egg white(s)1 large
vanilla extract1 ½ tsp
unsweetened applesauce¼ cup(s)
uncooked quick oats1 ½ cup(s), (not instant)
dried cranberries½ cup(s)
- 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.
- 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.
- 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.