Kringle Krunch Cookies

Kringle Krunch Cookies

6 tablespoons butter, softened
¾ cup brown sugar
⅓ cup granulated sugar
1 teaspoon vanilla extract
1 egg
1 egg white
1 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
2 ½ cups old fashioned rolled oats
¾ cup dried cranberries (3 ounces)
½ cup white chocolate morsels
¾ - 1 cup shelled pistachios

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.  In medium bowl, beat butter, sugars and vanilla with mixer until creamy. Beat in egg and egg white until blended.  In small bowl, whisk together flour, baking soda and salt. Gradually add to butter mixture, beating on low speed just until just blended. Stir in remaining ingredients. Drop by tablespoons onto lined baking sheets.  Bake 10-12 minutes or until edges are just golden; do not over bake.  Cool on racks. Makes 4 dozen cookies. 

Per cookie: 89 Calories, 8 mg Cholesterol, 3 g Fat 3, 1.7 g Saturated Fat, 56 mg Sodium, 14 g Carbohydrate, 1 g Fiber, 1 g Protein.

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