Rating: 3.5 stars
6 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 4
  • 5 star values: 1
Recipe by Cooking Light June 2000

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Recipe Summary

Yield:
4 dozen (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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, and level with a knife. Combine flour, baking soda, baking powder, and salt in a bowl, stirring well with a whisk. Add the 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 375° for 8 minutes or until almost set. Cool on a wire rack.

Nutrition Facts

78 calories; calories from fat 22%; fat 1.9g; saturated fat 0.7g; mono fat 0.5g; poly fat 0.5g; protein 1.6g; carbohydrates 13.8g; fiber 0.8g; cholesterol 7mg; iron 0.5mg; sodium 69mg; calcium 10mg.
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