Chocolate-Cherry Heart Smart Cookies
I love chocolate and cherry flavors together, and I found great dried cherries from Maine for this recipe. I also used bittersweet instead of milk chocolate: Not only does it have less sugar, but it has a deeper flavor, too. One cookie is less than 150 calories.Yield: 30 cookies (serving size: 1 cookie)
|1.5 ounces||all-purpose flour (about 1/3 cup)|
|1.5 ounces||whole-wheat flour (about 1/3 cup)|
|1 1/2 cups||old-fashioned rolled oats|
|1 teaspoon||baking soda|
|6 tablespoons||unsalted butter|
|3/4 cup||packed light brown sugar|
|1 cup||dried cherries|
|1 teaspoon||vanilla extract|
|1||large egg, lightly beaten|
|3 ounces||bittersweet chocolate, coarsely chopped|
1. Preheat oven to 350°.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a large bowl; stir with a whisk.
3. Melt butter in a small saucepan over low heat. Remove from heat; add brown sugar, stirring until smooth. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended. Add cherries, vanilla, and egg; beat until combined. Fold in chocolate. Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes. Cool on pans 3 minutes or until almost firm. Remove cookies from pans; cool on wire racks.