Toasted Oatmeal Cookies with Cranberries
Toasted oats and flaxseeds contribute a slightly nutty flavor to these cookies, while adding heart-healthy soluble fiber and omega-3 fatty acids.
1-1/4 cups old-fashioned rolled oats
1/4 cup flaxseeds
3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons extra-light olive oil
2 tablespoons butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup dried cranberries
1 Preheat the oven to 350°F. Spread the oats on a jelly-roll pan and bake for 10 minutes, stirring midway, until light golden. Remove from the oven and let cool slightly. Leave the oven on.
2 In a spice mill or coffee grinder, grind the flaxseeds until they’re the texture of cornmeal. In a large bowl, stir together the ground flaxseeds, toasted oats, flour, baking soda, and salt.
3 In a large bowl, with an electric mixer, beat the oil, butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and beat until well combined. Beat in the vanilla. Stir in the flour mixture. Stir in the dried cranberries.
4 Spray 2 large baking sheets with nonstick cooking spray. Drop the dough by tablespoons, 2 inches apart, on the baking sheets. Bake for 10 to 12 minutes, or until set and lightly golden. Midway through the baking, reverse the baking sheets from front to back and top to bottom for more even cooking. Cool the cookies on a wire rack. Makes 3-1/2 dozen
Makes 3-1/2 dozen servings.
Per cookie: 60 calories, 2.2g total fat (0.6g saturated), 7mg cholesterol, 1g dietary fiber, 9g carbohydrate, 1g protein, 46mg sodium.