I’ve finally done it! Finally I have created a cookie that wasn’t too flat, too soft, too sweet, too anything, it’s just right! I don’t want to give myself too much credit for it, since the recipe was from Kosher by Design: Kids in the Kitchen by Susie Fishbein. I cut the original recipe in half. I pretty much followed the original recipe, but I tweaked a few things. I was actually afraid when I made this that it wouldn’t work, because the recipe specifically stated to use old fashioned oats and not to use instant oatmeal. I used instant oatmeal, however, and it turned out superbly! So thank you, Susie Fishbein!
This recipe makes 18 sort of smallish cookies. In truth, the number of cookies it makes it almost irrelevant because as soon as you take them out of the oven, people around you will start gobbling them up!
I’ve called them “healthy harmony cookies” because the combination of ingredients is a mirror image of how I try to organize my healthy lifestyle: a balance of exercise, eating right, and yummy food and positivity is like the equal parts cranberries and chocolate chips in the cookies. We may all try to be “healthy”, but at the same time we must realize that health does not mean sacrificing good tasting food or obsessing constantly over exercise. My advice: give yourself a break once in a while, and know it is unnecessary to pursue any type of exercise you don’t want to do.
But enough about my personal philosophy; time to make some cookies!
Healthy Harmony Cookies
(oatmeal raisin date walnut cranberry chocolate chip cookies – the name is longer than the cookie)
Makes 18 cookies
- 1/2 cup butter or margarine (I used Earth balance buttery spread) that has been at room temperature for at least 20 minutes
- 1/2 cup brown sugar
- 2 tbsps Egg Beaters egg substitute (substitute for 1/2 an egg)
- 1/2 tsp vanilla
- 3/4 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 2 packets Quaker instant oatmeal, raisin date and walnut flavor
- 1/4 cup dried cranberries
- 1/4 cup semisweet chocolate chips
Preheat oven to 375 degrees Fahrenheit. Generously spray a cookie sheet with cooking spray.
Place the room temperature margarine into a large mixing bowl. Add the brown sugar and beat with an electric mixer until the texture is smooth and creamy. Add the Egg Beaters and vanilla and beat with electric mixer. Add the flour, baking soda, and cinnamon, and beat to combine.
Gently mix in the oatmeal, cranberries, and chocolate chips. The texture will seem like the little bits of dough don’t want to unite into good-sized globs, but that is just an illusion. Deep down inside they really like each other and will undergo a good deal of bonding in the oven.
Place balls of dough on the cookie sheet and press them down just a little, so they’re like mounds.
Bake for 10-13 minutes or until edges are brown and a cake tester comes out clean.
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