Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 24 Cookies
Ingredients:
- 1 1/4 cups oats
- 3/4 cup whole-wheat flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 5 tablespoons of vegetable-oil based stick suitable for baking (such as I Can't Believe It's Not Butter!)
- 3/4 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla
- 2 tbsp light corn syrup
- 3/4 cup dried cranberries
- 1/4 cup mini semi-sweet chocolate chips
Preparation:
Preheat oven to 350 degrees and line two baking sheets with parchment paper or silicone mat.
Combine oats, flour, baking soda and salt in a medium bowl.
Place vegetable-oil-based stick and brown sugar in a large mixing bowl. Beat with an electric mixer until light and fluffy. Add egg and mix well. Add vanilla and corn syrup and mix until blended.
Gradually add flour and oats mixture, stir with a wooden spoon until blended. Fold in cranberries and mini chocolate chips.
Drop dough by rounded tablespoons on to cookie sheets, about 2 inches apart.
Bake for 10-12 minutes, until edges are golden. Cool on cookie sheet for 1 minute, then transfer to a wire rack to cool completely.
Makes 24 cookies.
Per cookie: Calories 129, Calories from Fat 34, total Fat 3.5g (sat 1.2g), Cholesterol 9mg), Sodium 93mg, Carbohydrate 21.3g, Fiber 1.6g, Protein 2.4g
