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
- 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.
- Preheat the oven to 350°F. Spray a large cookie sheet with cooking spray.
- 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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