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White Chocolate, Strawberry, and Oatmeal Cookies

Photo: Randy Mayor; Styling: Jan Gautro
Yield 2 dozen (serving size: 1 cookie)
A mere one-quarter cup of butter yields crispy, light cookies and keeps calories in check. Dried strawberries lend fiber, color, and subtle sweetness. You can find them in larger supermarkets, or substitute raisins or dried cranberries. Because the dough is heavy, we used a sturdy stand mixer. You can use a hand mixer to cream the butter and sugar, then stir in the remaining ingredients by hand.

Ingredients

  • 3/4 cup all-purpose flour (about 3 1/3 ounces)
  • 1 cup regular oats
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup packed brown sugar
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 3/4 cup coarsely chopped dried strawberries
  • 1/3 cup premium white chocolate chips (such as Ghirardelli)
  • Cooking spray

Nutrition Information

  • calories 98
  • caloriesfromfat 30 %
  • fat 3.3 g
  • satfat 2.1 g
  • monofat 0.6 g
  • polyfat 0.2 g
  • protein 1.2 g
  • carbohydrate 16 g
  • fiber 0.6 g
  • cholesterol 14 mg
  • iron 0.5 mg
  • sodium 73 mg
  • calcium 11 mg

How to Make It

  1. Preheat oven to 350°.

  2. Lightly spoon flour into a measuring cup; level with a knife. Combine flour, oats, baking soda, and salt; stir with a whisk. Place sugar and butter in the bowl of a stand mixer; beat at medium speed until well blended (about 3 minutes). Add vanilla and egg; beat well. Gradually add flour mixture, beating until blended. Add strawberries and chips; beat at low speed just until blended.

  3. Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned. Remove from oven; cool on pan 1 minute. Remove cookies from pan; cool completely on wire racks.