Salted Oatmeal Cranberry White Chocolate Cookies - Slender Kitchen

Salted Oatmeal Cranberry White Chocolate Cookies

By Kristen Mccaffrey
adapted from:
Freestyle™ SmartPoints™ New!
(3 Old SmartPoints™) (2 PointsPlus®)

Recipes Content


Get excited for some cookies! This year I participated in a fabulous event, the Great Food Blogger Cookie Swap, which brings together hundreds of food bloggers from around the world to celebrate and share cookies. Each blogger simply sends three batches of cookies out to other bloggers, and then the best part, they receive three surprise cookie packages. Can you imagine any better afternoon surprise than cookies in your mailbox? I can’t.

This year I decided to make a twist on my favorite Oatmeal Cranberry White Chocolate Cookies by adding a touch of sea salt and some almond extract. It is a subtle change, but a delicious one that really makes these cookies stand out. Want to see more delicious cookie recipes? Keep your eye out on my Facebook page for the full Great Food Blogger Cookie Swap round up post where all the fabulous cookie recipes will be shared.

Prep Time

Salted Oatmeal Cranberry White Chocolate Cookies

Prep Time: 
Cook Time: 
Total Time: 


  • 3/4 cup sugar
  • 1/4 cup brown sugar, packed
  • 1/4 cup butter, softened
  • 1/4 cup unsweetened applesauce
  • 1 U large egg
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp. salt
  • 1/2 cup all-purpose flour
  • 1/2 cup wheat flour
  • 1 1/2 cup rolled oats
  • 3/4 cup dried cranberries
  • 4 oz white chocolate chips
  • 1/2 tsp sea salt (like Maldon or fleur de sel)

Nutritional Facts

Serving Size: 
1 cookie (27g)
Amount Per Serving
Calories 86
Calories from Fat 25
% Daily Value *
Total Fat 3g
Saturated Fat 2g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 9mg
Sodium 81mg
Total Carbohydrate 15g
Dietary Fiber 1g
Sugars 9g
Protein 1g


  1. Preheat your oven to 375°F.
  2. Using a large bowl, cream the sugar, butter, brown sugar, and applesauce using an electric mixer or by hand.
  3. Then add the vanilla extract and egg and mix until well combined. Add the cinnamon, baking soda, salt and flours. Mix well.
  4. Fold in the oatmeal. Then when it seems like the dough can barely hold anything else, fold in the cranberries and white chocolate. The dough will seem loose, but you will press it together when forming the cookies.
  5. Take the dough and roll about 36 1-inch balls. Sprinkle a flake or two of sea salt on each cookie. Place them 3 inches apart on a greased cookie sheet and bake at 375° for 10-12 minutes, until the edges and bottom start to crisp.
  6. Give them to your favorite person, or stuff some low fat ice cream between two and enjoy by yourself in the kitchen, like me.
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