Simple to Make, Chewy Oatmeal Cookies with Craisins and White Chips
The combination of white chips and dried cranberries gives these cookies a chewy texture. Plus the warm spices give them a unique flavor that is sure to stand out.
Ingredients
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ¾ cup unsalted butter softened
- ⅓ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 ½ tablespoons molasses
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2 cups old-fashioned rolled oats
- ½ cup dried cranberries
- ½ cup white chips
Instructions
- Preheat Oven: Preheat to 350°F. Line a cookie sheet with parchment paper or a silicone baking mat.
- Mix Butter Mixture: In a large bowl, cream butter, granulated sugar, and brown sugar until light. Stir in applesauce, vanilla extract, and molasses.
- Prepare Dry Ingredients: Whisk flour, baking powder, salt, and cinnamon in a small bowl.
- Combine Ingredients: Gradually mix the dry ingredients into the butter mixture. Fold in oats, cranberries, and white chips.
- Scoop and Bake: Scoop 1-inch rounds onto the prepared cookie sheet. Bake for 15-17 minutes until golden brown.
- Cool on Rack: Let cookies cool slightly before transferring to a wire rack.
Notes
- Personalization: Add nuts or swap white chips for dark chocolate.
- Storage: Keep in an airtight container at room temperature for 1 week or freeze for up to 3 months.
- Dough Storage: Refrigerate covered with plastic wrap for up to 24 hours before baking for enhanced flavors.