Ingredients
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6 tablespoons reduced fat margarine or 6 tablespoons light butter
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3/4 cup brown sugar (I used 1/4 cup brown sugar Splenda and 1/4 cup brown sugar with very good results)
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1 teaspoon vanilla extract
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1 cup whole wheat flour
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1 cup quick-cooking oats
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1/2 teaspoon baking soda
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3/4 teaspoon cinnamon
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1/4 teaspoon ground ginger
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1/4 cup dried cranberries, chopped (or use more raisins)
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1/4 cup chopped walnuts
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cooking spray
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1 egg white
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1/4 cup raisins or 1/4 cup currants
Instructions
- Preheat oven to 300 degrees. Prepare cooking sheet with a light coat of cooking spray or parchment paper.
- Using a mixer, blend together the margarine/butter, sugar, extract and egg white in a medium sized bowl.
- Combine oatmeal, flour, baking soda, cinnamon, and ginger. Mix into the wet ingredients.
- Stir in by hand the cranberries, raisins and nuts (if using).
- Drop mounded tablespoons of dough onto the prepared cookie sheets. Bake for 16-18 minutes. Lightly flaten the dough with the back of a spoon.
- Remove from the oven and allow the cookies to rest for 2 minutes. Cookies should be lightly browned on the edges. Transfer to wire racks and allow the cookies to cool.
- Serve or store in an air tight container.