Rating: 5 stars
34 Ratings
  • 5 star values: 31
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Laura Zapalowski
Recipe by Cooking Light May 2007

Gallery

Credit: Oxmoor House

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • 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.

Nutrition Facts

98 calories; calories from fat 30%; fat 3.3g; saturated fat 2.1g; mono fat 0.6g; poly fat 0.2g; protein 1.2g; carbohydrates 16g; fiber 0.6g; cholesterol 14mg; iron 0.5mg; sodium 73mg; calcium 11mg.
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