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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 73.8
  • Total Fat: 1.5 g
  • Cholesterol: 7.1 mg
  • Sodium: 68.8 mg
  • Total Carbs: 15.6 g
  • Dietary Fiber: 1.1 g
  • Protein: 1.4 g

View full nutritional breakdown of Oatmeal Cookies with cherries & berries calories by ingredient
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Oatmeal Cookies with cherries & berries

Submitted by: DARBOYMOM

Introduction

This is a slight modification to a recipe found in Prevention's "The Sugar Solution Cookbook." The original recipe calls for dried cherries, but I use a dried cherry & berry mix. I also used low sodium Salt Sense in place of regular salt, and doubled the cinnamon. This is a slight modification to a recipe found in Prevention's "The Sugar Solution Cookbook." The original recipe calls for dried cherries, but I use a dried cherry & berry mix. I also used low sodium Salt Sense in place of regular salt, and doubled the cinnamon.
Number of Servings: 30

Ingredients

    1 C whole grain pastry flour
    1 tsp baking powder
    1 tsp ground cinnamon
    1/2 tsp baking soda
    1/2 tsp Salt Sense (low sodium salt)
    1/2 C packed brown sugar
    1/2 C granulated sugar
    1/4 C unsweetened applesauce
    2 Tbsp canola oil
    1 large egg
    1 tsp vanilla extract
    1 1/2 cups old-fashioned rolled oats
    3/4 C dried cherry and berry mix (or whatever dried fruit you prefer)

Directions

Preheat oven to 375 degrees. Coat 2 large baking sheets with cooking spray.

In a small bowl, combine the flour, baking powder, cinnamon, baking soda, and salt.

Use a mixer to combine the brown sugar, granulated sugar, applesauce, oil, egg, and vanilla. Mix until well blended. Add the flour mixture and mix until combined. By hand, stir in oats and cherry/berry mix.

Drop the batter by rounded teaspoonfuls, 2" apart, onto prepared baking sheets. Bake for 10 to 12 minutes, or until golden brown. Let stand on baking sheet for 2 minutes before removing to a rack to cool completely.

Note: they can be hard to remove from the pan without breaking, so it's important to wait the full 2 minutes. But even if they break, they still taste great. I was going to try using parchment next time I bake these to see if it helps.

Number of Servings: 30

Recipe submitted by SparkPeople user DARBOYMOM.






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