Cranberry oat and white chocolate chip cookies

    Cranberry oat and white chocolate chip cookies

    (4)
    2saves
    30min


    2 people made this

    About this recipe: These oatmeal cookies are flavoured with apple sauce, cinnamon, chewy dried cranberries and white chocolate chips. They will be loved by adults and children alike!

    Ingredients
    Makes: 24 cookies

    • 225g apple sauce
    • 115g butter, softened
    • 220g dark brown sugar
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 225g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon salt (optional)
    • 250g oats
    • 120g dried cranberries
    • 140g white chocolate chips

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Preheat oven to 180 C / Gas 4. Grease baking trays.
    2. Beat apple sauce, butter, brown sugar, eggs and vanilla together in a bowl until smooth.
    3. Mix flour, bicarbonate of soda, cinnamon and salt together in a separate bowl; stir into the apple sauce mixture. Fold oats, cranberries and chocolate chips into the cookie batter; drop by over-sized spoonful onto the prepared baking trays.
    4. Bake in preheated oven until golden brown, about 15 minutes. Let cookies cool on trays for a few minutes before removing to a wire rack to cool completely.
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    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (4)

    by
    3

    One note about this recipe, I would advise creaming the butter and brown sugar together then adding the applesauce, vanilla and eggs. I followed the directions and just dumped it all in the mixing bowl and tried to beat it until smooth as directed and that just wasn't going to happen. The butter did not want to be incorporated and just clumped up. I tried using the whisk attachment and that just made the butter stick to the whisk. I scraped it off the whisk and returned to the paddle attachment. Finally I just added the dry ingredients. The dough looked rather loose and I thought they would run all over the cookie sheet but they didn't spread at all. I baked for 12 minutes. These are soft tender cookies. Next time I would add some nuts. Overall these were very well received. UPDATE - These cookies are better after they sit a little bit. At first I thought they needed a bit more salt but after having completely cooled and stored I realized they don't need more salt at all.  -  17 Apr 2013  (Review from Allrecipes US | Canada)

    by
    0

    I liked these cookies ,didn't have white chocolate so I just used chocolate chips.  -  24 Feb 2017  (Review from Allrecipes US | Canada)

    by
    0

    Love this recipe; I double the size of the cookies and they are much softer!  -  29 Jun 2015  (Review from Allrecipes US | Canada)

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