... Cranberry Oatmeal Chews

Guess what!  It's snowing!  And sleeting! ...again, ugg.  So sure, it's winter and yes, the snowflakes today were huge and gorgeous, but is it too much to ask to go more than a week without snow?!  On a positive note, my kitchen smells warm and tasty due to the cookies I've been baking.  (I bet it'd still smell warm and tasty if the sun were out and it were say, 65 degrees, though.  Just sayin'.)

I'm a sucker for a good oatmeal cookie.  Somehow you don't feel so guilty eating a cookie when it's good for you (because of the oatmeal, of course).  Add in some fruit and you're practically eating something down-right healthy.  Right?  Right.

Cranberry Oatmeal Chews
makes 4 1/2 dozen

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

Preheat oven to 350 degrees.  Combine brown sugar, sugar, butter, corn syrup, vanilla, egg whites and egg in a medium mixing bowl.  Beat at medium speed of an electric mixer until well blended.  Stir in oats and let stand 5-10 minutes.

Meanwhile, combine flour, baking soda, cinnamon, nutmeg and salt.  Stir dry ingredients into oat mixture, blending well.  Fold in cranberries.

Drop by scant tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or coated with nonstick vegetable cooking spray.

Bake 10 minutes or until lightly browned around the edges.  Remove cookies to wire rack to cool.

Taylor's Notes:
I got this recipe from the Kansas City Star and it says that the cookies are trans-fat free (see, healthy!), and also includes the nutritional info so I thought I'd share that with you.  Per cookie: 66 calories, 2g fat, 8mg cholesterol, 11g carbohydrates, 1g protein, 49mg sodium, 1g dietary fiber.  It also notes that it makes 4 1/2 dozen cookies, which is probably true if you're not a batter-eater like me :)


I'm not sure what a "scant tablespoon" is, but I use my small Pampered Chef scoop and it works out perfectly.  I use that scoop for everything.  Seriously.  Cookies, batter into cupcake liners, for melon balls, you name it.  Order one... you'll love it, too.


Enjoy!