Apple Oatmeal and Cranberry Cookies
If you know me, you know I love baking cookies and other treats with oatmeal. Well, this recipe is just about the perfect cookie. Not too sweet but with lots of goodness in it!
Cranberries: The original recipe is from Quaker Oats which has raisins instead of cranberries, so you could swap out the cranberries with raisins if you so desire. When I made this recipe though, I had just finished making Irish Soda Bread with cranberries, so I still had quite a few left over. Cranberries are good for you too as they’re high in antioxidants. Like I said, lots of goodness in these cookies.
Applesauce: Applesauce is made from whole apples, so the nutrition is the same. Apples are high in Vitamin C and fiber as well as having antioxidants and anti-inflammatory properties.
Oats: I prefer old-fashioned oats and I very seldom use quick oats. I just like the chewier texture better in my baked goods. As far as nutritional value, oats have fiber, vitamins, and minerals and are a great way to lower cholesterol. They also have something called avenanthramides which are a group of antioxidants that may help to guard against heart disease.
A word about Steel cut oats: Steel cut oats are not the same as old-fashioned oats and cannot be substituted in cookie recipes. They are great for a healthy breakfast, but they are much too dense to substitute for old-fashioned oats or quick oats in cookie recipes.
Make sure to chill the dough before baking. That’s an important step to assure the cookies firm up and bake nicely. They’re best the first day and better while they’re still warm.
These are moist cookies, not crispy, but if you like oatmeal with apples, brown sugar, and cinnamon, you’ll love these cookies!
Best Apple, Oatmeal and Cranberry Cookies
Apple Oatmeal and Cranberry Cookies
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup butter (2 sticks)
- 1 cup dark brown sugar (firmly packed)
- 1 cup applesauce
- 1 egg
- 1 tsp pure vanilla extract
- 2 1/2 cups old-fashioned oats (not quick oats)
- 1 cup dried cranberries
Instructions
- In a medium sized bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, mix the butter and brown sugar until smooth and creamy.
- Add applesauce and egg and mix well, about 2 minutes.
- Gradually add in flour mixture and mix only until you no longer see the flour. Do not overmix.
- Stir in the oats and cranberries. Chill in fridge for one hour.
- After chilling the dough, preheat oven to 350° F.
- Prepare a cookie sheet with parchment paper. Use a cookie scoop to measure out cookies and place them on the parchment paper about 2" apart.
- Bake for 11 - 13 minutes or until light golden brown.
- Cool on wire rack.
- Store in fridge for up to 3 days. Freeze in airtight container for up to 2 months.
Notes
These cookies are best fresh out of the oven!