Cherry Berry Oatmeal Cookies
Introduction
These cookies get a boost of nutrition from dried cherries, blueberries and cranberries.
Ingredients
2 1/2 cups quick cooking rolled oats
1/2 cup all purpose flour
1/2 cup oat flour
1 egg white
2 Tbsp flaxseed, ground
1/2 tsp baking soda
1/2 tsp baking powder
1/8 tsp allspice
1 tsp cinnamon
3 Tbsp smart balance margarine 50/50 blend solid bars
2 Tbsp canola oil
1 cup firmly packed light brown sugar
1/3 cup apple butter
2 tsp vanilla
3/4 cup cherry-berry blend (dried cherries, dried blueberries and dried cranberries)
1/2 cup all purpose flour
1/2 cup oat flour
1 egg white
2 Tbsp flaxseed, ground
1/2 tsp baking soda
1/2 tsp baking powder
1/8 tsp allspice
1 tsp cinnamon
3 Tbsp smart balance margarine 50/50 blend solid bars
2 Tbsp canola oil
1 cup firmly packed light brown sugar
1/3 cup apple butter
2 tsp vanilla
3/4 cup cherry-berry blend (dried cherries, dried blueberries and dried cranberries)
Directions
Preheat oven to 350 degrees
Stir together the oats, flours, baking soda, baking powder, cinnamon, allspice and ground flaxseed. In a separate bowl, use a wooden spoon and cream together the smart balance margarine and oil until well blended. Add the brown sugar and mix until fluffy; this will take 3-4 minutes. Add the egg white, apple butter, vanilla and the berry blend. Add the dry ingredients until a dough forms. You may refrigerate the dough at this point for up to 24 hours.
Drop the cookie dough onto baking sheet either lined with parchment paper or a silicone baking sheet liner. Each cookie should be about 2 tablespoons of dough. Moisten your hands with water and lightly shape the dough into a 2 inch round.
Bake the cookies 7 minutes. If you are baking 2 trays of cookies, switch the position and rotate the pans so that the cookies will bake evenly. Then bake until they are lightly brown about another 7-9 minutes. (Bake 14-16 minutes total.) Remove from pans carefully and let cool on a rack. Store in am airtight container.
Yield: 40 2 inch cookies
Stir together the oats, flours, baking soda, baking powder, cinnamon, allspice and ground flaxseed. In a separate bowl, use a wooden spoon and cream together the smart balance margarine and oil until well blended. Add the brown sugar and mix until fluffy; this will take 3-4 minutes. Add the egg white, apple butter, vanilla and the berry blend. Add the dry ingredients until a dough forms. You may refrigerate the dough at this point for up to 24 hours.
Drop the cookie dough onto baking sheet either lined with parchment paper or a silicone baking sheet liner. Each cookie should be about 2 tablespoons of dough. Moisten your hands with water and lightly shape the dough into a 2 inch round.
Bake the cookies 7 minutes. If you are baking 2 trays of cookies, switch the position and rotate the pans so that the cookies will bake evenly. Then bake until they are lightly brown about another 7-9 minutes. (Bake 14-16 minutes total.) Remove from pans carefully and let cool on a rack. Store in am airtight container.
Yield: 40 2 inch cookies
Number of Servings: 40