This is a great soft and chewy oatmeal cookie with a subtle tartness that comes from dried cherries. Dried cranberries can be used instead of the cherries, especially during the holidays.
Rolled oats ground into a flour-like consistency blended with all-purpose flour provide the base for this healthful low-fat cookie.
CHEWY OATMEAL-CHERRY COOKIES
1/2 cup nonfat egg substitute (equivalent to 2 eggs)
1 cup dark brown sugar, packed
1/2 cup white sugar
2 tablespoons nonfat milk
1 tablespoon butter, softened
1 teaspoon vanilla extract
1 1/2 cups rolled oats
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups dried cherries
Combine egg substitute, brown sugar, white sugar, nonfat milk, butter and vanilla.
Grind 1 1/4 cups of rolled oats in food processor or blender to consistency of flour and combine with all-purpose flour, baking soda and salt. Stir into sugar-egg mixture. Stir in remaining 1/4 cup rolled oats and cherries. Drop onto greased baking sheets by tablespoon.
Bake at 375 degrees about 5 minutes or until center tests done. Remove from baking sheets while warm to wire rack to cool. Makes about 4 dozen cookies.
Each cookie contains about:
49 calories; 57 mg sodium; 1 mg cholesterol; trace fat; 11 grams carbohydrates; 1 gram protein; 0.05 gram fiber.