The last couple of weeks, I’ve been on a mission to clean up those odds and ends of food laying around. One of those items have been cranberries left over from the holidays. They were a little dehydrated and I did need to pick over them to make sure there were no bad ones, but amazingly enough, most of them were still fine to use. Looking for a healthier/cheaper version to oatmeal raisin cookies, I found a recipe that seemed like it fit the bill and then modified it to my likings. All I can say is “Wow”! The cookies came out fantastic and my kids loved them. I hope you can enjoy these too!
Applesauce Cranberry Oatmeal-Raisin Cookies
4 Tbsp butter, softened
1 cup light brown sugar
1 cup sugar
2 tsp vanilla extract
2 eggs
1/2 cup unsweetened applesauce
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 2/3 cup rolled oats
2 cups flour
1 cup raisins
1 cup fresh cranberries, finely chopped
1/2-1 cup coconut
Preheat oven to 375 degrees. In a stand mixer, cream butter, sugars, and vanilla. Add eggs and applesauce, mix together. Add flour, baking powder, baking soda, salt and oats. Mix well. Add raisins, cranberries and coconut. Mix only until incorporated. Drop by rounded teaspoons on greased cookie sheets. Bake until slightly golden, about 10-12 minutes. Cool on wire racks. Stores great in airtight container for up to two weeks.
I look forward to making these too!