Wellness
coordinator Amanda Lynch wanted to make a splash into a dessert this
month for her superfood tasting. With cranberries being the spotlight
Amanda found a recipe she was sure
residents and employees would all enjoy. Oatmeal, cranberry, dark
chocolate cookies make it into the hands of many this past week as Lynch
went door to door handing out this tasty treat. This recipe has been
adapted by Amanda Lynch for your healthy sweet
tooth enjoyment!
Oatmeal, Cranberry, Dark Chocolate Chip Cookies
Ingredients
1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 stick unsalted butter, at room temperature
1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 stick unsalted butter, at room temperature
1/2 cup applesauce
1/2 cup light brown sugar
1/2 cup sugar
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
2 cups old fashioned oats
1 cup dried cranberries
1 bag dark chocolate chips (mini chips if possible)
1/2 cup light brown sugar
1/2 cup sugar
1 large egg, at room temperature
1/2 teaspoon pure vanilla extract
2 cups old fashioned oats
1 cup dried cranberries
1 bag dark chocolate chips (mini chips if possible)
Special equipment: a 4-ounce (1/2 cup) ice cream or cookie scoop
Directions
Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Set aside.
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. In a stand mixer fitted with a paddle attachment, beat the butter and sugars together until light and fluffy, about 1 minute. Add the egg, applesauce, and vanilla. Beat until smooth. With the machine running, gradually add the flour mixture. Add the oats, cranberries and chocolate chunks. Mix until just incorporated (dough will be stiff). Using a 4-ounce cookie scoop, scoop slightly rounded mounds of the dough into 12 (2-inch-diameter) balls. Arrange 6 balls of dough, spaced evenly apart, on each baking sheet. Using the back of a spoon, flatten the tops slightly and bake until the cookies are slightly golden on the edges, about 12-14 minutes. Allow the cookies to cool on the baking sheet for 20 minutes before serving.