I would like to bake these cookies using my own fresh-made, whole
berry with dried cherries and pineapple cranberry sauce instead of the
dried cranberries the recipe calls for. How should I change the
ingredients so that the batter will not be so moist that it puddles,
or the cookies bake up too soft? I don't want crisp cookies, but not
ones that are too, too soft either. (I may also leave out the
chocolate chips and half the cinnamon by substituting with cinnamon
chips.)
Thanks in advance for suggestions, PickyChristmasBaker

Spiced Cranberry Oatmeal Cookies - by Healthy Cooking

1/2 cup butter -- softened
3/4 cup packed brown sugar
1/4 cup sugar blend
3/4 cup unsweetened applesauce
1 egg
1 tsp. vanilla extract
3 cups old-fashioned rolled oats
1-3/4 cups all-purpose flour
1-1/2 tsp. ground cinnamon
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 cup dried cranberries
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans

In a large mixing bowl, beat butter, brown sugar and sugar blend until
well blended.

Beat in applesauce, egg and vanilla (mixture will appear curdled).
Combine oats, flour, cinnamon, baking powder, salt and nutmeg.
Gradually add to creamed mixture and mix well. Stir in cranberries,
chocolate chips and pecans.

Drop by tablespoonfuls 2" apart on ungreased baking sheets to bake at
350º for 10-12 minutes or until edges are lightly browned. Remove to
wire racks for cooling before storage.