Cranberry Apple Oatmeal Cookies

Adapted from Quaker Oats and Smitten Kitchen

Makes 24 cookies



1 stick unsalted butter, softened

2/3 cup of brown sugar

1 egg

½ teaspoon of pure vanilla extract

½ cup white whole wheat flour

¼ cup of unbleached all purpose flour

½ teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon salt

1 ½ cup of oats

½ cup of chopped, fresh cranberries

½ cup of chopped, fresh apples

Zest from 1 orange



Preheat oven to 350°. Line two baking sheets with parchment paper and set aside.


In a medium size bowl, whisk together flour, baking soda, salt and cinnamon. Set aside.


In the bowl of an electric mixer, cream together butter and sugar until light and fluffy. Add vanilla, egg and orange zest and mix well to incorporate.


With the mixer on low, gently add the flour mixture to the butter mixture. Mix until just incorporated. Add oats and mix again until oats are incorporated. About 30 seconds.


Using a rubber spatula, gently fold the chopped fruit into the dough.


Drop the dough by the tablespoon onto the parchment lined baking sheets. Place the sheets of dough in the freezer for about 10 minutes before baking.


Bake for 12 minutes or until the edges turn a light golden brown. Allow the cookies to cool on the sheets for 5 minutes and then transfer them to a wire rack to cool completely. Cover and store at room temperature for up to 3 days.




2012©Emily Caruso, All Rights Reserved