Oatmeal cookie tweak

Started this under a different thread than the Weekend Cook n Tell. I want to use up my cranberry sauce from Thanksgiving, thought about incorporating it into an oatmeal cookie. I was going to use the classic Quaker recipe:

1-1/4 cups (2-1/2 sticks) margarine or butter, softened 3/4 cup firmly packed brown sugar 1/2 cup granulated sugar 1 egg 1 teaspoon vanilla 1-1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt (optional) 1/4 teaspoon ground nutmeg 3 cups Quaker® Oats (quick or old fashioned, uncooked)

Since the cranberry sauce has some sugar but is still a little tart, should I keep the amount of sugar in the recipe the same? And should I heat the sauce and thin with water to make it more of a liquid than a jelly consistency? That would affect the liquid ratio.

A search of cranberry oatmeal cookies brings back plenty of returns using dried cranberries, but not gelled cranberry. I never bake, so I am trusting the expertise here. Also, I am aware that adding cranberry sauce will probably make my cookies pink, and I'm ok with that :-) Thanks!


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