Cranberry Oatmeal Cookies

Enough with cupcakes and full fat cookies. The holidays are over. Time to start eating healthier. This oatmeal cookie recipe from AllRecipes.com was a good start. It only used wholewheat flour and oatmeal. I tried to outdo its health factor by decreasing the amount of butter and sugar and replace them with apple sauce and Splenda.



The cookies came out not bad - chewy and not too sweet - very oatmeal. Because I used Splenda, the cookies didn't expand while baking. I had to flatten the dough before they went into the oven so that I don't get meatball-look-a-like cookies.

Ingredients

• 1 cup wholewheat flour


• 3 cups quick-cooking oatmeal


• 1/2 teaspoon baking soda


• 1/2 teaspoon salt


• 1/2 cup Splenda for baking


• 1 stick butter - room temperature


• 1/2 cup sugar


• 1 egg


• 1 teaspoon vanilla extract


• 1/2 cup unsweetened apple sauce


• 1/2 cup dried cranberries

Directions

1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.


2. In a dry bowl, whisk wholewheat flour, oatmeal, baking soda, salt and Splenda together.


3. With an electric mixer, beat butter and sugar until light and fluffy. Add egg. Beat until well blended. Add vanilla.


4. Stir in flour and apple sauce. When the mixture is well combined. Stir in cranberries.


5. Drop by teaspoonful onto prepared baking sheet. Leave about an inch between cookies. They don't expand much. With the bottom of wet tablespoon, flatten the cookies and bake for 12 minutes.


6. Let cool on cooling rack. I got 40 cookies.