Ingredients:
6 tablespoons reduced fat margarine or 6 tablespoons light butter
3/4 cup brown sugar ( I used 1/4 cup brown sugar Splenda and 1/4 cup brown sugar with very good results)
1 egg whites
1 teaspoon vanilla extract
1 cup whole wheat flour
1 cup quick-cooking oats
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 cup golden raisins or 1/4 cup raisins or 1/4 cup currants
1/4 cup dried cranberries, chopped ( or use more raisins)
1/4 cup chopped walnuts (optional)
cooking spray
Directions:
Preheat oven to 300 degrees. Prepare cooking sheet with a light coat of cooking spray or parchment paper.
Using a mixer, blend together the margarine/butter, sugar, extract and egg white in a medium sized bowl.
Combine oatmeal, flour, baking soda, cinnamon, and ginger. Mix into the wet ingredients.
Stir in by hand the cranberries, raisins and nuts (if using).
Drop mounded tablespoons of dough onto the prepared cookie sheets. Bake for 16-18 minutes. Lightly flaten the dough with the back of a spoon.
Remove from the oven and allow the cookies to rest for 2 minutes. Cookies should be lightly browned on the edges. Transfer to wire racks and allow the cookies to cool.
Serve or store in an air tight container.
Servings: Serve
Time preparation: 10 min.
Time total: 28 min.