Monday, September 14, 2009

Oatmeal-Spice Cookies

Oatmeal-Spice Cookies

Adapted from Cooking Light September 1997

1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
1/2 tsp ground ginger
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup stick margarine, softened
3 TBS light corn syrup
1 1/2 tsp vanilla extract
2 large egg whites
1 large egg
3 cups quick-cooking oats
1 cup dried cranberries
1 cup semi-sweet chocolate chips

Preheat oven to 350 degrees.

Combine first 6 ingredients in a small bowl, and set aside. Combine brown sugar and next 6 ingredients (through egg) in a large bowl, and beat mixture at medium speed until well-blended. Stir in oats, cranberries, and chocolate chips and let stand 5 minutes. Stir in flour mixture.

Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray (I used parchment paper). Bake at 350 for 10 minutes (mine needed more like 12) or until lightly browned. Remove cookies from pan and cool on wire racks.

Cookies store in airtight container for up to 1 week.

The original recipe called for raisins, but the substituted combination of cranberries and chocolate chips is excellent! I'm sure these will not last very long in our house.

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