Whole-wheat cookie: why?
In my ongoing quest to eat (and cook) more healthfully, I’ve been perusing Cooking Light Annual Recipes 2007. When I saw these cookies I decided I would (as is typical in my world ) slightly tweak the already pretty darn healthful recipe and try out a batch with Better Half being the designated guinea pig. He’s very truthful (as is my friend R) about telling me if something is thumb’s up or thumb’s down. I gotta be honest; when I first saw the cookies come out of the oven I thought what a dud, but it turns out they’re pretty tasty! My changes to the original recipe are in red and, seriously, eight hours in the fridge? I like fairly instant gratification–two hours is sufficient!
If you’re on Weight Watchers, these little gems are only 2 points a cookie–not too shabby, eh?
Cranberry-Nut Chocolate Chip Cookies
¾ c all-purpose flour
¾ c white whole-wheat flour
¾ c regular oats
½ t baking powder
¼ t baking soda
¼ t salt
¼ c dried cranberries
2½ T finely chopped walnuts pecans
1 T sunflower seeds
2½ T semisweet chocolate minichips
¾ c packed brown sugar
5 T butter, softened
2 T honey
¾ t vanilla extract
1 large egg
1 large egg white
Cooking spray Parchment Paper
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, oats, baking powder, and the next 5 6 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 2 hours or overnight.
Preheat oven to 350°.
Drop batter by tablespoonfuls onto a baking sheet coated with cooking spray covered with parchment paper. Bake at 350° for 10 12 minutes. Cool 2 minutes on pans. Remove from pans, and cool completely on wire racks. Makes 36 cookies.
I’m feel healthier already!