It’s a little tricky to make cookies healthy, but not eliminate their addictive quality. However, Cooking Light does an incredible job of this in almost all of their baking recipes. One particular cookie recipe that really impressed me was one of the reader recipes in the Enlightened Cook section of their magazine for Chocolate-Cherry Heart Smart Cookies. After tweaking it a little, I’d say this recipe could be substituted for a fattening oatmeal chocolate chip cookie any day!
These cookies lend a chewy, oaty texture, using old-fashioned oats as a star ingredient. They also obtain a deep caramelized flavor from the brown sugar, accented by nodes of rich, bittersweet chocolate and bits of sweet tanginess from the dried cherries.
Enjoy these delicacies, crisp on the exterior and soft and chewy on the interior!
Chocolate Chip, Oatmeal, and Dried Cherry Cookies
Yield: About 30 cookies
1/3 cup (1.5 oz) whole-wheat flour
1 ½ cups old-fashioned rolled oats
1 tsp baking soda
6 TBP salted butter
¾ cup packed light brown sugar
2/3 cup dried cherries or cranberries
1 tsp vanilla extract
1 large egg, lightly beaten
¼- 1/3 cup semi-sweet or bittersweet chocolate chips or chocolate coarsely chopped
- Preheat oven to 350 degrees F.
- Whisk together flours, oats, and baking soda in a large bowl.
- Melt butter in a small saucepan over low heat or in the microwave. Add brown sugar, stirring until smooth. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended.
- Add cherries, vanilla, and egg; beat until combined. Fold in chocolate. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper.
- Bake for 8-12 minutes, rotating front to back half way through baking time. Cool on pans 1-2 minutes or until almost firm. Remove cookies from pans; cool on wire racks.
Adapted from Cooking Light