If I had to choose between cookies and cupcakes(and NO you wouldn't choose both because you have better self-control than that!) cookies would win hands down, even if it were the best looking cake with fluffy frosting swirled on top. Nothing against cake, it's just cookies are way better in my opinion.
They come in many different sizes, textures, flavors and you usually can't just eat one. I made these for my daughter's kindergarten class, and they were a big hit!
I wouldn't necessarily call them a "healthy" cookie, but with the added whole-wheat flour (FIBER!), old-fashioned oats (more FIBER!), dried cranberries (FRUIT!), and dark chocolate bits (ANTIOXIDANTS!), they stand up pretty well to your average chocolate-chip cookie. If you are a chocolate chip or oatmeal-raisin cookie lover, these are a good blend of the two...with a little cherry twist.
Believe me...these taste as good as they look...with a glass of milk of course!
Enjoy!
**This recipe is from Cooking Light. See the original recipe HERE.
Cookie Recipe
Makes:30 servings Prep: 20 minutes Cooking Time: 12 minutes
Makes:30 servings Prep: 20 minutes Cooking Time: 12 minutes
1/3 cup whole-wheat flour
1/3 cup all-purpose flour
1 1/2 cups old-fashioned oats
1 tsp baking soda
1/2 tsp salt
6 TB butter, melted
3/4 cup brown sugar
1 cup dried cherries
1 tsp vanilla extract
1 egg, slightly beaten
3 oz dark or bitter-sweet chocolate (at least 70%), chopped
1/4 tsp cinnamon, optional
1. Preheat oven to 350°F.
1/3 cup all-purpose flour
1 1/2 cups old-fashioned oats
1 tsp baking soda
1/2 tsp salt
6 TB butter, melted
3/4 cup brown sugar
1 cup dried cherries
1 tsp vanilla extract
1 egg, slightly beaten
3 oz dark or bitter-sweet chocolate (at least 70%), chopped
1/4 tsp cinnamon, optional
1. Preheat oven to 350°F.
2. Spoon flours into measuring cups, level with knife. In a large bowl, combine flour through salt. Stir with whisk.
3. Melt butter in a small bowl in the microwave (15 second increments). Add sugar and mix well.
4. Spoon sugar mixture into flour mixture. Blend well with a wooden spoon until no more flour is visible.
5. Add egg and vanilla, combine well.
6. Fold in cherries and chocolate.
7. Spray baking sheet with cooking spray (or lay down parchment paper for easy clean up).
6. Drop dough by tablespoonfuls 2 inches apart. Bake for 12 minutes. Let cool on baking sheet for about 3 minutes until they have firmed up. With a metal spatula, remove cookies from pans and let cook on wire racks.
4. Spoon sugar mixture into flour mixture. Blend well with a wooden spoon until no more flour is visible.
5. Add egg and vanilla, combine well.
6. Fold in cherries and chocolate.
7. Spray baking sheet with cooking spray (or lay down parchment paper for easy clean up).
6. Drop dough by tablespoonfuls 2 inches apart. Bake for 12 minutes. Let cool on baking sheet for about 3 minutes until they have firmed up. With a metal spatula, remove cookies from pans and let cook on wire racks.
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Who likes to change it up?
Who likes to change it up?
~Add dried cranberries instead of cherries.
~Use milk or white chocolate instead of dark.
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