White Chocolate, Strawberry, and Oatmeal Cookies

A mere one-quarter cup of butter yields crispy, light cookies and keeps calories in check. Dried strawberries lend fiber, color, and subtle sweetness. You can find them in larger supermarkets, or substitute raisins or dried cranberries. Because the dough is heavy, we used a sturdy stand mixer. You can use a hand mixer to cream the butter and sugar, then stir in the remaining ingredients by hand.

Yield: 2 dozen (serving size: 1 cookie)

Ingredients

• 3/4  cup  all-purpose flour (about 3 1/3 ounces)
• 1  cup  regular oats
• 1/2  teaspoon  baking soda
• 1/4  teaspoon  salt
• 3/4  cup  packed brown sugar
• 1/4  cup  butter, softened
• 1  teaspoon  vanilla extract
• 1  large egg
• 3/4  cup  coarsely chopped dried strawberries
• 1/3  cup  premium white chocolate chips (such as Ghirardelli)
• Cooking spray

Preparation

Preheat oven to 350°.

Lightly spoon flour into a measuring cup; level with a knife. Combine flour, oats, baking soda, and salt; stir with a whisk. Place sugar and butter in the bowl of a stand mixer; beat at medium speed until well blended (about 3 minutes). Add vanilla and egg; beat well. Gradually add flour mixture, beating until blended. Add strawberries and chips; beat at low speed just until blended.

Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned. Remove from oven; cool on pan 1 minute. Remove cookies from pan; cool completely on wire racks.

Nutritional Information

Calories:

98 (30% from fat)

Fat:

3.3g (sat 2.1g,mono 0.6g,poly 0.2g)

Protein:

1.2g

Carbohydrate:

16g

Fiber:

0.6g

Cholesterol:

14mg

Iron:

0.5mg

Sodium:

73mg

Calcium:

11mg