Cranberry-Nut Chocolate Chip Cookies
This cookie dough--with regular oats in the batter--needs to be chilled for several hours or overnight before baking.
3/4 cup all-purpose flour (about 3 1/3 ounces)
3/4 cup whole wheat flour (about 3 1/2 ounces)
3/4 cup regular oats
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup dried cranberries
2 1/2 tablespoons finely chopped walnuts
2 1/2 tablespoons semisweet chocolate minichips
3/4 cup packed brown sugar
5 tablespoons butter, softened
2 tablespoons honey
3/4 teaspoon vanilla extract
1 large egg
1 large egg white
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, oats, baking powder, and the next 5 ingredients (through chips) in a large bowl.
Combine sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add honey, vanilla, egg, and egg white; beat well. Add flour mixture to sugar mixture; beat at low speed until well blended. Cover and refrigerate 8 hours or overnight.
Preheat oven to 350°.
Drop batter by tablespoonfuls onto a baking sheet coated with cooking spray. Bake at 350° for 10 minutes. Cool 2 minutes on pans. Remove from pans, and cool completely on wire racks.
Yield: 36 cookies (serving size: 1 cookie)
writeNutrient();NUTRITION PER SERVING
CALORIES 75(31% from fat); FAT 2.6g (sat 1.3g,mono 0.7g,poly 0.4g); PROTEIN 1.4g; CHOLESTEROL 10mg; CALCIUM 12mg; SODIUM 49mg; FIBER 0.8g; IRON 0.5mg; CARBOHYDRATE 12.1g