Recipe Week #  3
CRANBERRY AND WHITE CHOCOLATE CHUNK COOKIES

These cookies are a snap to make, just mix and bake. The dried
cranberries are a pretty contrast to the white chocolate. Dried blueberries are a delicious alternative to cranberries.

• 2 cups all purpose flour

• ½ cup wheat germ

• 1 teaspoon baking soda

• ½ teaspoon ground ginger

• 2 eggs

• 1 ½ cups brown sugar

• 2/3 cup canola oil

• 2 teaspoons pure vanilla extract

• 1 cup rolled oats or oatmeal (not quick-cooking)

• 4 ounces white chocolate, chopped

• 1 cup dried cranberries

Preheat the oven to 375 degrees. In the bowl of your electric mixer, combine the flour, wheat germ, baking soda, oatmeal, brown sugar and ground ginger. Beat in the eggs and canola oil until just combined. Stir in the white chocolate and dried cranberries, adding a small amount of milk if necessary for the dough to stick together.

Scoop out tablespoons of the dough onto a cookie sheet and flatten slightly with our hands. Bake until the cookies are puffed and just starting to brown, about 8 minutes. Cool on the pans for 2 minutes, then remove from pan and cool on a rack. Makes about 48 cookies. Store cookies in an airtight container. They may also be frozen.

Nutritional analysis per cookie: 106 calories, 1.7 grams protein, 15 grams carbohydrates, 4 grams fat ( 0 grams trans fat), 34 mg. sodium, 1 gram fiber.

Cheryl Wixson’s Kitchen is a non-profit organization dedicated to teaching people the joys and benefits of healthy eating and cooking utilizing regional products while supporting a sustainable environment.  For more recipes, visit our website at: www.cherylwixsonskitchen.org

Lose and Win is sponsored by Healthy Hancock, a coalition of organizations working together to improve the health of residents in Hancock County.