White Chocolate, Strawberry, and Oatmeal Cookies

Photo: Randy Mayor; Styling: Jan Gautro

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.

Yield: 2 dozen (serving size: 1 cookie)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 98
  • Calories from fat: 30%
  • Fat: 3.3g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.2g
  • Carbohydrate: 16g
  • Fiber: 0.6g
  • Cholesterol: 14mg
  • Iron: 0.5mg
  • Sodium: 73mg
  • Calcium: 11mg

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

Preparation

  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.
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