Chocolate Cherry Heart Smart Cookies (Cooking Light Magazine, Jan/Feb 2010)


1/3 C all-purpose flour

1/3 C whole-wheat flour

1-1/2 C old-fashioned rolled oats

1 t baking soda

1/2 t salt

6 TB unsalted butter

3/4 C packed light brown sugar

1 C dried cherries

1 t vanilla extract

1 large egg, lightly beaten

3 oz bittersweet chocolate, coarsely chopped

Cooking Spray


1. Preheat oven to 350.

2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a large bowl; stir with a whisk.

3. Melt butter in small saucepan over low heat. Remove from heat; add brown sugar, stirring until smooth. Add sugar mixture to flour mixture; beat with a mixer at medium speed until well blended. Add cherries, vanilla, and egg; beat until combined. Fold in chocolate. Drop dough by tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350 for 12 minutes. Cool on pans 3 minutes or until almost firm. Remove cookies from pans; cool on wire racks.

Yield: 30 cookies (serving size: 1 cookie)

Calories: 94, Fat: 3.2 g; Protein: 1.5g; Carb: 15.7g; Fiber: 13g; Chol: 10mg; Iron: 0.6mg; Sodium: 88mg; Calc: 15mg