Cook Time: 10 minutes
Ingredients:
- 1 1/4 cups quick or old-fashioned rolled oats
- 3/4 cup all-purpose flour
- 3/4 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 tbsp butter, softened
- 3/4 cup firmly packed brown sugar
- 2 egg whites
- 1 tsp vanilla extract
- 1 tsp finely grated orange peel
- 3/4 cup dried cranberries
Preparation:
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.Place oats, flour, cinnamon, baking soda and salt in a bowl; stir with a whisk.
In a large bowl, beat butter and sugar until light and fluffy, about 3 minutes. Beat in egg whites, vanilla extract and orange peel. Gradually add flour and oats mixture, stir with a wooden spoon until blended. Fold in cranberries. Drop dough by rounded tablespoons on to cookie sheets, about 2 inches apart.
Bake for 10-12 minutes or until edges are golden. Cool on cookie sheet for 1 minute, then transfer to a wire rack to cool completely.
Makes 24 cookies.
Per serving: Calories 70, Calories from Fat 28, Total Fat, 3.2g (sat 1.8g), Cholesterol 8mg, Sodium 80mg, Carbohydrate 9g, Fiber 0.7g, Protein 1.4g
