OATMEAL IN A COOKIE
Getting back to the grind can mean less time in the morning to create your favorite dish. Though overnight oats (Oh Those Overnight Oats) are a great option, these cookies can provide a sweet, quick, and nutritious breakfast or snack, providing dietary fiber, along with a range of cholesterol-lowering properties, in a small and mighty package. Enjoy a couple with a half-cup of nonfat Greek yogurt, to make sure you get enough protein for breakfast or enjoy 1–2 as a snack or dessert. These cookies are moist and soft, not crispy. They can be stored at room temperature in a sealed container for 1 week, or frozen for 2–3 months.
Ingredients
- 1 cup applesauce unsweetened
- 1 1/4 cups brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup whole wheat flour
- 3/4 cup white flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 1/2 cups of old-fashioned oats
- 1 cup dried cranberries chopped
- 3/4 cup dark chocolate chunks
Instructions
- Preheat the oven to 375 degrees. In a large mixing bowl, add the applesauce through the oats and mix well.
- Mix in the dried cranberries and chocolate chunks.
- Scoop by the rounded tablespoon onto nonstick baking sheets. Bake for 10–12 minutes. Makes approximately 28–30 cookies.
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