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Ingredients:
2/3 cup butter or margarine, softened (butter)
2/3 cup brown sugar (light, not dark)
2 large eggs
1-1/2 cups old-fashioned oats
1 tsp. baking soda
1/2 tsp. salt
*generous 1/2 of one single serving size container of applesauce
1 6-ounce pkg. Ocean Spray Craisins Original Dried Cranberries (most
cut in half)
2/3 cup white chocolate chunks or chips (chips, less than 1/2 cup)
Directions:
Preheat oven to 375F degrees, Using an electric mixer, beat butter and
sugar together in a medium mixing bowl until light and fluffy. Add
eggs, mixing well. Combine oats, flour, baking soda and salt in a
seperate bowl. Add to butter mixture in several additions, mixing
well after each addition. Stirr in dried cranberries and white
chocolate chunks (chips and applesauce).
Drop by rounded teaspoonfuls (1-inch [ice cream like] batter scoop,
slightly rounded ends you up with 2-1/2" cookies) onto ungreased
cookie sheets (spaced about 1-inch apart). Bake for 10-12 (exactly
11) minutes or until golden brown (around edges and maybe some top
splotches). Cool on wire rack. Makes approximately 2-1/2 dozen
cookies. (Double the recipe, end up with at lease 6 dozen.)
2/3 cup butter or margarine, softened (butter)
2/3 cup brown sugar (light, not dark)
2 large eggs
1-1/2 cups old-fashioned oats
1 tsp. baking soda
1/2 tsp. salt
*generous 1/2 of one single serving size container of applesauce
1 6-ounce pkg. Ocean Spray Craisins Original Dried Cranberries (most
cut in half)
2/3 cup white chocolate chunks or chips (chips, less than 1/2 cup)
Directions:
Preheat oven to 375F degrees, Using an electric mixer, beat butter and
sugar together in a medium mixing bowl until light and fluffy. Add
eggs, mixing well. Combine oats, flour, baking soda and salt in a
seperate bowl. Add to butter mixture in several additions, mixing
well after each addition. Stirr in dried cranberries and white
chocolate chunks (chips and applesauce).
Drop by rounded teaspoonfuls (1-inch [ice cream like] batter scoop,
slightly rounded ends you up with 2-1/2" cookies) onto ungreased
cookie sheets (spaced about 1-inch apart). Bake for 10-12 (exactly
11) minutes or until golden brown (around edges and maybe some top
splotches). Cool on wire rack. Makes approximately 2-1/2 dozen
cookies. (Double the recipe, end up with at lease 6 dozen.)
