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
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