Recipe from Karen Loughran, Canada.
makes: 4 dozen
1 cup sweetened dried cranberries (such as Craisins) or raisins
½ cup orange juice
½ cup granulated sugar
½ cup packed brown sugar
¼ cup butter or stick margarine, softened
2 tablespoons light-colored corn syrup
1 large egg
1-1/2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
3 cups regular oats
⅓ cup coarsely chopped walnuts
1 tablespoon grated orange rind
Preheat oven to 375F.
Combine cranberries and orange juice in a bowl; cover and let stand 10 minutes.
Beat the sugars and butter at medium speed of a mixer until light and fluffy.
Add corn syrup and egg; beat well.
Stir in cranberry mixture.
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, baking soda, baking powder, and salt in a bowl, stirring well with a whisk.
Add oats, walnuts, and orange rind; stir well.
Add to sugar mixture; stir until well blended.
Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.
Bake at 375F for 8 minutes or until almost set.
Cool on a wire rack.
More fat info: mono 0.5g, poly 0.5g IRON: 0.5mg
Serving size: 1 cookie Calories: 78 (22% from fat) Fat: 1.9g Saturated fat: 0.7g Carbohydrates: 13.8g Sodium: 69mg Fiber: 0.8g Protein: 1.6g Cholesterol: 7mg