Crispy Cranberry Oatmeal Cookies

By cmschnettler

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

Details

Servings 24
Preparation time 15mins
Cooking time 15mins

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.