Chocolate Chip, Oatmeal & Dried Cherry Cookies
Prep: 25 minutes
Bake: 16 minutes per batch
Makes: about 32 cookies
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 cup unsalted butter (2 sticks), softened
1/2 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups rolled oats
1-1/2cups semi-sweet chocolate morsels
1 cup dried cherries
1/2 cup chopped walnuts or pecans
Nonstick cooking spray
1.Preheat oven to 350°. In medium bowl, with whisk, stir together flour, baking soda, baking powder and salt. In large bowl, with mixer on medium speed, beat sugars and butter 2 to 3 minutes or until creamy, scraping bowl occasionally with rubber spatula. Add eggs 1 at a time, beating after each addition until well combined; scrape bowl. Add vanilla extract and beat until combined. Reduce speed to low, and gradually add flour mixture, beating until well combined; scrape bowl. Stir in oats, morsels, cherries and nuts.
2.Lightly spray cookie sheet with nonstick cooking spray. Using 2 small spoons, drop about 2 tablespoons cookie dough 2 inches apart onto prepared cookie sheet. Bake cookies 16 to 18 minutes or until edges of cookies are golden brown and centers are slightly soft. Cool cookies on cookie sheet 1 minute, then transfer to wire rack. Repeat with remaining cookie dough.
Approximate nutritional values per serving (1 cookie):
201 Calories, 10g Fat (5g Saturated),
29mg Cholesterol, 88mg Sodium,
27g Carbohydrates, 2g Fiber, 3g Protein
For a diabetic-friendly and heart-healthy option, try substituting whole-wheat flour for white flour, replace the sugar with Truvia® baking blend, replace the brown sugar with 1/4 cup agave nectar and replace half of the butter with applesauce. Add in 1 Tbsp ground flaxseed for added fiber, omega-3’s and protein!