APPLE CRANBERRY BREAKFAST COOKIES

By JoyceW-2

Toss a few of these fruity cookies in your bag for a breakfast on the run. Or, enjoy them as a snack with a hot cup of fruit-spiced tea.

NOTES:
Note: Store leftovers in an airtight plastic bag or container in the freezer.

PointsPlus Value: 3
Yields 1 cookie per serving.

Ingredients

• 1/4 cup(s) margarine, no-salt soft variety
• 3/4 cup(s) dark brown sugar
• 2 large egg(s)
• 1/2 cup(s) unsweetened applesauce
• 1 1/2 cup(s) whole-grain wheat flour
• 1/2 tsp table salt
• 1/2 tsp ground cinnamon
• 1 tsp baking soda
• 1 1/2 cup(s) uncooked quick oats
• 1/2 cup(s) dried apple(s), chopped
• 1/2 cup(s) dried cranberries
• 1/2 cup(s) chopped walnuts
• 1 spray(s) butter-flavour cooking spray

Preparation

Step 1

Preheat oven to 350°F.

Combine margarine and sugar in the bowl of an electric mixer; beat until light and fluffy, about 1 minute. Add eggs and beat for 30 seconds; add applesauce and beat just to mix.

In another bowl, stir together flour, salt, cinnamon and baking soda; add to mixer and beat to form batter. Add oats, apples, cranberries and walnuts; combine by hand.

Line cookie sheet with parchment paper or coat with cooking spray. Drop batter by heaping tablespoons 1 inch apart. Bake until cookies are lightly browned and firm, about 13 to 15 minutes.

Remove from oven and let stand 10 minutes. Move to wire rack and cool completely.