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Cranberry & Chocolate Chip Oatmeal Cookies

January 3, 2011

I love oatmeal cookies, but I do not like raisins all up in there.  Gross.  This recipe is a nice alternative, while still (maybe?) having some healthiness to it.

Who took a bite out of that cookie!

Recipe (Adapted from Cooking Light)

  • 1  cup  all-purpose flour (about 4-1/2  ounces)
  • 1 cup whole wheat flour
  • 2  cups  quick-cooking oats OR rolled oats pulsed through a food processor several times
  • 1  teaspoon  baking powder
  • 1 -1/2 teaspoon  ground cinnamon
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  ground nutmeg
  • 1  cup  packed brown sugar
  • 3/4  cup  granulated sugar
  • 1/2  cup  butter, softened
  • 1/4 cup apple butter or applesauce
  • 2  teaspoons  vanilla extract
  • 2  large eggs
  • 3/4  cup  sweetened dried cranberries
  • 3/4 cup dark chocolate chips

Preheat oven to 350°.

To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flours,  oats, baking powder, cinnamon, baking soda, salt, and ground nutmeg in a bowl. Combine brown sugar, granulated sugar, apple butter or sauce and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and eggs; beat well. Gradually add flour mixture, then chocolate chips and cranberries; stir until combined. Shape dough into 36 (1-tbsp) balls. Place the balls 2 inches apart on baking sheets coated with cooking spray. Place in freezer for at least 10 minutes, the bake at 350° for 15 minutes or until almost firm. Have trays of cookies freezing while others are cooking for optimized efficiency.  Let stand on the baking sheets 2 minutes. Remove cookies from baking sheets; cool completely on a wire rack.

Yield: About 36

Yay cookies!

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