Low-Fat Cranberry Oatmeal Cookies

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Ingredients:

• 1 cup flour (white or whole wheat)

• 1 teaspoon baking powder

• 1 teaspoon cinnamon

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1 cup packed brown sugar (I used about 3/4 cups)

• 1/4 cup fat-free vanilla or plain yogurt

• 2 tablespoons canola or corn oil

• 1 large egg

• 1 teaspoon vanilla

• 1 1/3 cups uncooked old fashioned or quick-cooking rolled oats

• 1 cup dried cranberries (original recipe calls for raisins)

Directions:

HEAT oven to 350°F. Cover 2 cookie sheets with
parchment paper or use non stick teflon cookie sheets.
COMBINE flour, baking powder, cinnamon,
baking soda and salt together in small bowl.
COMBINE brown sugar, yogurt, oil, egg and
vanilla in large bowl. Add flour mixture to make
a blended dough.
STIR in oats and raisins.
DROP mixture by rounded teaspoonfuls 2 inches
apart on prepared cookie sheets.
BAKE for 10 to 12 minutes until very lightly
browned. Do not overbake.

I made about 33 cookies with this recipe though it says you can make 40. I had to watch how much I put in each spoon. Surprisingly the batter spread well.

I slightly adapted this recipe from a Sun Ripe Raisin recipe book.  These cookies are low sodium, low fat and low cholesterol.

 My taste test reveals a crunchy cookie, not too sweet, quite airy and delicious.

 NUTRITIONAL INFORMATION
Daily Values:
Dietary Fiber 4%
Nutrients per serving (1 cookie): Calories 63, Protein 1.1g,
Fat 1.1g (Sat. Fat 0.1g), Carbohydrates 12.7g, Dietary Fiber 1g,
Cholesterol 5mg, Sodium 63mg.
Note: Since I've added 1/4 cup less sugar, each cookie should be a few calories less than stated but that is only if you make 40 as per the recipe suggestion. If there are fewer cookies, the calorie count per cookie will be higher but still very reasonable.