- 24
- 15 mins
- 15 mins
Ingredients
- 3/4 cup(s) all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp table salt
- 1/2 cup(s) dark brown sugar
- 4 Tbsp regular butter, softened
- 1/4 cup(s) sugar
- 1 large egg white(s)
- 1 1/2 tsp vanilla extract
- 1 1/2 cup(s) uncooked quick oats
- 3/4 cup(s) dried cranberries
- 1/2 cup(s) powdered sugar
- 1/4 cup(s) unsweetened applesauce
- 2 tsp fat-free skim milk
Preparation
Step 1
* Preheat the oven to 350°F. Spray 2 large baking sheets with nonstick cooking spray. In a small bowl, combine the flour, baking soda, cinnamon and salt.
* In a large bowl, with an electric mixer on high speed, beat the brown sugar, butter, granulated sugar, egg white and vanilla until fluffy and well blended, about 2 minutes. Beat in the applesauce. Add the dry ingredients and beat until just blended. Stir in the oats and cranberries.
* Drop the batter by rounded teaspoons onto the baking sheets, 3 inches apart, making 24 cookies; with the back of a spoon, spread each to a 2' diameter. Bake until the edges are browned, 13-15 minutes. Let cool on the baking sheets 2 minutes, then remove with a spatula to wire racks to cool completely.
* In a small bowl, combine the powdered sugar and milk. Drizzle over cooled cookies. Let stand until the glaze sets, about 1 hour. Store in an airtight container.