White Chocolate - Cranberry Oatmeal Cookies

Click for the pictures.

You can do a vegan version without the white chocolate, found here, but with cranberries instead of the raisins. You may wish to drop the cinnamon to preserve the sweetness of the cranberries. It works really well, but only put 6 per sheet as they spread a lot, but taste great.

Non-vegan version
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons butter
1/2 cup sugar
1/2 cup light brown sugar
1/4 cup unsweetened applesauce
1 large egg
1 teaspoon vanilla extract
1 1/3 cups rolled oats
1/2 cup cranberries
100g (half a bar) of white chocoate

Step 1:
Heat the oven to 375F/ 190C. Line 3 or 4 baking sheets with greaseproof paper

Step 2:
In a large bowl combine the flour, baking powder, baking soda and salt (if you want).

Step 3:
In the bowl of an electric mixer, cream the butter and both sugars together. Beat until smooth. Add the applesauce, egg and vanilla and mix until blended. Add the flour to the applesauce mixture and mix well.

Step 4:
Stir in the oats and cranberries and white chocolate to the mixture: you'll have to remove it from the food processor and maybe into a new bowl.

Step 5:
Drop rounded teaspoonfuls onto the prepared baking sheets about two inches apart.

Step 6:
Bake until slightly golden, about 10 to 12 minutes.

Step 7:
Remove the baking sheets from the oven and cool on wire racks for 5 minutes. Remove the cookies and cool completely. These cookies can be made ahead and stored in an airtight container for up to two weeks.