1/4 stick butter room temp
1/2 cup white sugar
1/2 cup packed light brown sugar
2 large egg whites
1 teaspoon natural no-alcohol vanilla
1/2 cup unbleached white flour
1/2 cup whole wheat flour
1/2 teaspoon ground cinnamon
1 1/2 cup uncooked quick oats
1/2 cup semi sweet chocolate chips
1/2 cup walnuts, almonds or pecan [optional], chopped
1/2 cup dried apricots, chopped
Directions: 1. Preheat oven to 350 degrees F.
2. In a large bowl cream together the butter and sugars until light and fluffy. Add egg whites and vanilla and beat again to mix.
3. Add flours and cinnamon, mix to combine. Then add the oats and mix again. Lastly mix in by hand chocolate chips, nuts and dried apricots.
4. Line two cookie sheets with parchment paper and drop tablespoons full of the dough about two inches apart and bake about 10-12 minutes or until golden brown.
Serving size: 4 cookies
Per serving (without nuts): Calories 314, Fat 7.25g, Carbohydrate 59.45g, Protein 5.9g, Cholesterol 7.63g, Sodium 41mg
Per serving (with nuts): Calories 361, Fat 11.84g, Carbohydrate 60.63g, Protein 7.05g, Cholesterol 7.63mg, Sodium 41mg
Preparation tip: Using parchment paper instead of a butter is a smart way to keep baked goods from sticking to the cookie sheet without adding fat.
Healthy food tip: Use dried spices to enhance the flavors of your favorite desserts without adding fat. Try, ginger, anise, cardamom, cinnamon or cloves.
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