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Chocolate-Cranberry Cookies

Friends will cheer when you bring these rich little treats to the next potluck! They contain about half the fat of traditional oatmeal chocolate chip cookies, and the whole wheat flour adds B vitamins and extra fiber. Bittersweet chocolate has less sugar than milk chocolate and is also a good source of flavonoids, which act as antioxidants and may contribute to heart health. Of course, all treats have more health benefits when they are consumed in moderation!

Serves: 1 cookie


6 T butter or margarine

¾ c packed light brown sugar

1 tsp vanilla extract

1 large egg

1/3 c white flour

1/3 c whole-wheat flour

1½ c old-fashioned oats

1 tsp baking powder

1 c dried cranberries

3 oz bittersweet chocolate, chopped or ½ c semi-sweet chocolate chips


Preheat oven to 350oF. Combine butter and brown sugar with electric mixer. Add eggs and vanilla; beat until smooth. Add flour, oats, and baking powder. Fold in cranberries and chocolate.

Drop dough by tablespoonfuls 2 inches apart on baking sheets. Bake for 10-12 minutes or until edges are golden brown. Remove from oven and cool on wire racks or wax paper.