OATMEAL IN A COOKIE

Getting back to the grind can mean less time in the morning to create your favorite dish. Though overnight oats (Oh Those Overnight Oats) are a great option, these cookies can provide a sweet, quick, and nutritious breakfast or snack, providing dietary fiber, along with a range of cholesterol-lowering properties, in a small and mighty package. Enjoy a couple with a half-cup of nonfat Greek yogurt, to make sure you get enough protein for breakfast or enjoy 1–2 as a snack or dessert. These cookies are moist and soft, not crispy. They can be stored at room temperature in a sealed container for 1 week, or frozen for 2–3 months.

INGREDIENTS
1 cup applesauce, unsweetened
1 1/4 cups brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup whole wheat flour
3/4 cup white flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
2 1/2 cups of old-fashioned oats
1 cup dried cranberries, chopped
3/4 cup dark chocolate chunks

PREPARATION
Preheat the oven to 375 degrees. In a large mixing bowl, add the applesauce through the oats and mix well. Mix in the dried cranberries and chocolate chunks.

​Scoop by the rounded tablespoon onto nonstick baking sheets. Bake for 10–12 minutes. Makes 26–32 cookies.