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Tuesday, December 20, 2011

Good for You Holiday Cookies

Holiday cookie baking doesn't have to be a nosedive from the healthy eating you may normally encourage with your family's diet.  There is no reason you cannot enjoy the cookie baking extravaganzas that draw everyone into the kitchen with its wonderful smells.  Just remember when eating them that moderation is the key!

Here are three great drop cookie recipes that are not only delicious but offer a bit of nutrition and fiber as well.
The first two are a variation of the typical old-fashioned oatmeal raisin cookie. The third recipe is a great peanut butter cookie for those who like a chewy type cookie.

                                                      CRANBERRY OAT COOKIES

1 1/4 cup packed light brown sugar
1/2 cup granulated sugar
2/3 cup canola oil
2 large eggs
2 tbsp. milk
1 1/2 tsp. vanilla extract
2 1/2 cups quick oats
1 3/4 cups all-purpose flour
1 tsp. baking soda
1 tsp salt
1 cup dried cranberries

Preheat the oven to 375 degrees
In a large bowl, combine sugars and oil.
Blend in eggs, milk and vanilla.
In another bowl, combine the oats, flour, baking soda and salt.
Gradually add dry mixture to the sugar mixture.
Stir in the cranberries.

Using two spoons drop onto baking sheets that have been coated with nonstick cooking spray.
Fit 12 to a sheet and bake for 10 - 12 minutes or until lightly browned.
Let cool a few minutes and remove to a wire rack to cool completely.
Makes 4 - 5 dozen

                                                    TRIPLE FIBER OAT COOKIES

1 cup butter, softened
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 egg
1/2 tsp. vanilla extract
1 cup oat bran
1/2 cup all-purpose flour
1/2 tsp. baking soda
1 tsp cinnamon
3 cups quick oats
1 cup chopped prunes (easiest done with a kitchen shears)
1/2 cup chopped almonds

Preheat oven to 375 degrees
In a large bowl combine butter and sugars.  Mix until creamy.
Add the egg and vanilla and blend.
In another bowl sift combine the oat bran, flour, baking soda and cinnamon.
Add this dry mixture to the creamed butter mixture.
Stir in the oats, prunes and almonds.

Using two spoons drop onto baking sheets that have been coated with nonstick cooking spray.
Fit 12 to a sheet and flatten with a fork that has been dipped into water to prevent sticking.
Bake 10 - 11 minutes until lightly browned.
Let cool a few minutes and remove to a wire rack to cool completely.
Makes 4 - 5 dozen

                                            PEANUT PEANUT BUTTER COOKIES

1/2 cup butter softened
1/4 tsp. salt
1 cup chunky peanut butter
3/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
2 eggs, well beaten
1 tbsp. milk
1 cup all-purpose flour
1/4 tsp. baking soda
1/4 tsp. ground ginger
1 cup chopped peanuts

Preheat oven to 325 degrees
In a large bowl, combine butter, salt, peanut butter.  Blend well.
Add sugar, brown sugar, eggs and milk.  Blend well.
In another bowl, sift together the flour, baking soda and ginger.
Gradually add the flour mixture to the creamed mixture.
Stir in the chopped peanuts.
Using two spoons drop onto ungreased baking sheets.
Fit 12 to a sheet and flatten with a fork that has been dipped into water to prevent sticking.
Bake 15 minutes or until lightly browned.
Let cool a few minutes and remove to a wire rack to cool completely.
Makes 4 - 5 dozen