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Autumn Cranberry-White Chocolate Cookies
Servings:
Makes About 8 dozen bite-size cookies (24 servings as an appetizerPrep Time:
17 minutesCook Time:
10 minutes
Ingredients
1 batch Basic Butter Cookie dough
2/3 cup old-fashioned or quick oats (not instant)
2/3 cup chopped dried cranberries
2/3 cup white chocolate chips or 4 oz. white chocolate bar, chopped
Directions
1. Prepare Basic Butter Cookies through Step 3.
2. Grind oats in a food processor or blender, then gently stir ground oats into dough. Mix in dried cranberries and white chocolate.
3. Drop dough by scant teaspoonfuls onto prepared baking sheet, about 1 1/2 inchesapart. Cookies will spread slightly. Bake at 350 degrees F just until cookies begin to turn pale brown at the edges, about 8 to 10 minutes. Cookies will be slightly soft. Let cool on pan for 3 minutes, then transfer to a wire rack. Repeat until dough is gone.
4. Serve at room temperature. Store in an airtight container for 3 days, or freeze.
Source: Hannaford fresh Magazine, November - December 2012
Nutrition
| Nutritional Facts | |
| Servings | Makes About 8 dozen bite-size cookies (24 servings) |
| Base Nutrients | |
| Calories | 180 kcal (9%) |
| Calories from Fat | 90 kcal (0%) |
| Total Fat | 10 g (15%) |
| Saturated Fat | 6 g (30%) |
| Cholesterol | 30 mg (10%) |
| Sodium | 80 mg (3%) |
| Total Carbohydrates | 22 g (7%) |
| Dietary Fiber | 1 g (4%) |
| Protein | 2 g (3%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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