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Dehydrated Recipes

Apple-Cranberry Oatmeal Cookies | Commercial Dehydrators

Satisfy your sweet tooth with these chewy good cookies.

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Machine recommendation
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Serves
Makes 24 cookies
Prep time
Prep time
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Ingredients
  • 1 cup dehydrated chopped apples
  • 1/4 cup dehydrated chopped cranberries
  • 1 cup boiling water
  • 1 1/2 cups (3 sticks) butter
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups rolled (old-fashioned) oats
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup firmly packed light brown sugar
  • 2/3 cup granulated sugar
  • 1/2 cup lemon juice
  • 1 large egg
Ingredients
macros
Instructions
  1. In a heatproof medium bowl, combine the dehydrated apples and cranberries. Pour the boiling water over, cover, and let sit for 15 minutes to rehydrate. Do not pour off any remaining water. Add the butter while the mixture is still warm and stir to mix well.
  2. Preheat the oven to 350°F. Spray a large cookie sheet with cooking spray.
  3. In a large bowl, combine the flour, oats, baking powder, salt, and both sugars until well mixed. Add the lemon juice and egg and mix well. Add the apple-cranberry mixture and mix well. Using a teaspoon, drop the mixture onto the cookie sheet 2 inches apart. Bake until light golden brown around the edges, 12 to 15 minutes. Let cool on the cookie sheet for 5 minutes, then remove to a wire rack and let cool completely. Store in an airtight container.
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Machine recommendation
Servings Icon
Serves
Makes 24 cookies
Prep time
Prep time
Dehydration time icon
Dehydrating time
Ingredients
  • 1 cup dehydrated chopped apples
  • 1/4 cup dehydrated chopped cranberries
  • 1 cup boiling water
  • 1 1/2 cups (3 sticks) butter
  • 1 3/4 cups all-purpose flour
  • 1 1/2 cups rolled (old-fashioned) oats
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup firmly packed light brown sugar
  • 2/3 cup granulated sugar
  • 1/2 cup lemon juice
  • 1 large egg
Ingredients
macros
Instructions
  1. In a heatproof medium bowl, combine the dehydrated apples and cranberries. Pour the boiling water over, cover, and let sit for 15 minutes to rehydrate. Do not pour off any remaining water. Add the butter while the mixture is still warm and stir to mix well.
  2. Preheat the oven to 350°F. Spray a large cookie sheet with cooking spray.
  3. In a large bowl, combine the flour, oats, baking powder, salt, and both sugars until well mixed. Add the lemon juice and egg and mix well. Add the apple-cranberry mixture and mix well. Using a teaspoon, drop the mixture onto the cookie sheet 2 inches apart. Bake until light golden brown around the edges, 12 to 15 minutes. Let cool on the cookie sheet for 5 minutes, then remove to a wire rack and let cool completely. Store in an airtight container.
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Author Details

Kate.J

Kate spends her days doing life as a mother of two young boys, tending to chickens, ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/