Oh baby these were good. I modified some recipes I found online to make a ddeeelliiicccous and slightly nutritious oatmeal cookie. I decreased the amount of sugar in the recipe, use whole wheat flour, and replaced over half of the butter. The result is a rich hearty cookie with a sweet kick! I brought these tonight to the pre-marathon pasta party. Unfortunately they were very popular and I forgot to get a picture of them before they were all gone! Imagine them something like this…
Healthi(er) Oatmeal White Chocolate Cranberry Cookies
Yield: About 25 cookies
- 1.5 cups whole wheat flour
- 1 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 3/4 cup packed brown sugar
- 1 whole egg and 1 egg white
- 1/2 cup applesauce
- 1/4 cup butter softened
- 1 1/2 tsp vanilla extract
- 2 1/4 cups quick-cooking oats (not instant)
- 3/4 cup dried cranberries
- 6 ounces white chocolate chips
- Preheat oven to 375°F.
- In a large bowl, mix the flour, baking soda, cinnamon, and salt.
- In a small bowl, cream together the brown sugar, egg and egg white, applesauce, butter and vanilla extract.
- Pour the liquid ingredients into the dry ingredients and stir until mixed.
- Fold in the oats, cranberries, and chocolate chips.
- Spoon 2 T balls onto greased non-stick baking sheet and flatten with spoon. Bake at 375°F for 15-17 minutes until edges are slightly golden.
- Remove, let cool … or don’t…and enjoy!
Everyone at the pasta party loved them…a perfect treat or pre-run fuel!