Oatmeal Sour Cherry Cookies
Not your average cookie, the Oatmeal Sour Cherry Cookies are semi-sweet with a kick and will impress your family and campground neighbors!
Nonstick pan spray
1⁄2 cup walnut halves or pieces
1 ¼ cup dried sour cherries,
or ¾ cup raisins
½ cup rolled oats
1⁄3 cup semisweet chocolate chips
2⁄3 cup all-purpose flour
2 tablespoons whole wheat flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
6 tablespoons unsalted butter, softened
¾ cup (packed) dark brown sugar
Scant ¼ cup liquid egg substitute
1 teaspoon pure vanilla extract
Makes 18 cookies. Preheat the oven to 375 degrees Fahrenheit with one rack in the center position and one in the top position. Coat an unrimmed baking sheet with pan spray. Put the walnuts in a small pan and toast in the oven for 7 to 10 minutes. Cool for 10 minutes, then coarsely chop.
Put the dried cherries in a small bowl and cover them completely with hot water. Let stand for 10 to 15 minutes to plump. Drain the water, and place the cherries in a medium bowl. Stir in the oats, chocolate chips and chopped walnuts; set aside.
In a small bowl, whisk together the all-purpose and whole wheat flours, cinnamon, baking soda, baking powder and salt; set aside.
In a medium bowl, using an electric mixer, beat the butter and brown sugar together on medium speed for 2 minutes. (If using a standing mixer, use the paddle attachment.) Add the egg substitute and vanilla, and beat for 1 minute longer. Add the flour mixture at low speed, mixing for 30 seconds. The flour will not be completely mixed in. Stir in the oat mixture with a wooden spoon just until incorporated.
Using a small scoop or a spoon, scoop out 18 cookies, using about 2 tablespoons each, onto the prepared baking sheet, spacing them several inches apart for spreading. Gently flatten the cookies with the palm of your hand to a 1⁄4-to 1⁄2-inch thickness. Bake on the center rack for 8 minutes. Then transfer the sheet to the top rack and bake for another 1 to 2 minutes, just until the edges and tops of the cookies are beginning to brown.
Transfer the Oatmeal Sour Cherry Cookies directly to a wire rack and let them cool for 10 to 15 minutes. Serve slightly warm, or store in an airtight container at room temperature for up to 2 days. Per cookie: 190 calories, 7 grams fat.