Blueberry Oatmeal Cookies
Oatmeal cookies should be crisp when you bite into them, then chewy as you eat them. These, despite being low fat, are just perfect.
INGREDIENTS | YIELDS 54 COOKIES
- ⅓ cup canola oil
- ¼ cup butter, softened
- ¼ cup low-fat sour cream
- 1 cup brown sugar
- ¾ cup granulated sugar
- 2 tablespoons honey
- 2 teaspoons vanilla
- 4 egg whites
- 3 tablespoons orange juice
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups oatmeal
- ¼ cup oat bran
- 1 cup chopped walnuts
- 1½ cups chopped dried blueberries
Preheat oven to 350°F. In large bowl, combine oil, butter, sour cream, brown sugar, granulated sugar, honey, and vanilla and beat well. Add egg whites and orange juice and mix until combined.
Add all-purpose flour, whole wheat flour, baking soda, and salt and mix until a dough forms. Stir in remaining ingredients.
Drop by teaspoonfuls onto ungreased cookie sheets. Bake for 10–14 minutes or until cookies are light brown and set. Cool on wire racks.
Calories: 129.26
Fat: 4.23 grams
Fat as % of calories: 29.5%
Carbohydrates: 21.05 grams
Fiber: 1.78 grams
Sodium: 57.37 mg
Vitamin A : 4% DV
Vitamin C: 4% DV
Calcium: 12.94 mg
Dried Blueberries
Dried blueberries, especially those made from wild blueberries, have some of the highest levels of antioxidants of any food. They're chewy and delicious and perfect for folding into everything from simple cookies to cakes to chicken salad. They're also great for kid's snacking, especially when combined with granola and nuts.
