Ingredients

The following ingredients have 4 Servings
  • 1/2 cup whole wheat pastry flour or white wheat flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/2 cups old-fashioned oats, preferably toasted
  • 4 tablespoons butter, softened
  • 1/2 cup packed brown sugar
  • 1 apple, peeled, cored and grated
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup dried cranberries

Instruction

  • Place rack in the center of the oven. Preheat oven to 350F degrees. Line two cookie sheets with parchment paper or spray them with non-stick cooking spray.
  • In a large bowl, whisk together the flour, cinnamon, nutmeg, baking soda and salt. Stir in the oats.
  • In another bowl, beat the butter and sugar with an electric mixer on medium speed, until light and fluffy. Add the apple, egg and vanilla and continue beating until well combined.
  • With the mixer on low, gradually beat in the flour mixture until blended, then stir in the cranberries.
  • Drop the cookie dough by tablespoonfuls about 1 inch apart onto the prepared cookie sheets, making a total of 24 cookies.
  • With the back of a spoon, or your damp fingers, flatten each cookie.
  • Bake, one cookie sheet at a time in the center of your oven, until lightly browned, 12 to 15 minutes.
  • Remove from the oven and let the cookies cool on the cookie sheets placed on wire racks for 2 to 3 minutes. Then transfer the cookies to the wire racks to cool completely.