Categories: Dessert
Ingredients
- * 1 cup packed brown sugar
- * 1 / 2 cup granulated sugar
- * 1 / 2 cup unsalted butter, softened
- * 2 tablespoons light corn syrup
- * 2 teaspoons vanilla
- * 2 egg whites
- * 1 egg
- * 3 cups old-fashioned rolled oats
- * 1 1 / 2 cups all-purpose flour
- * 1 teaspoon baking soda
- * 1 teaspoon cinnamon
- * 1 teaspoon ground nutmeg
- * 1 / 2 teaspoon salt
- * 1 cup dried cranberries
Directions
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Preheat oven to 350 degrees. Combine brown sugar, sugar, butter, corn syrup, vanilla, egg whites and egg in medium mixing bowl. Beat at medium speed of an electric mixer until well blended. Stir in oats and let stand 5 to 10 minutes.
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Meanwhile, combine flour, baking soda, cinnamon, nutmeg and salt. Stir dry ingredients into oat mixture, blending well. Fold in cranberries.
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Drop by scant tablespoonfuls 2 inches apart on baking sheets that have been lined with parchment paper or coated with no-stick cooking spray.
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Bake 10 minutes or until lightly browned around edges. Remove cookies to wire rack to cool. Makes 4 1/2 dozen cookies.
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Per cookie: 66 calories, 28 percent calories from fat, 2 grams total fat, 1 gram saturated fat, 8 milligrams cholesterol, 11 grams carbohydrates, 1 gram total fiber, 1 gram protein, 49 milligrams sodium.