I SAY, IF YOU want a cookie for breakfast, then, go ahead, have at it.
But if this unorthodox, early morning sugary consumption makes you feel guilty, then at least pick a healthy cookie.
That’s how I justify my numerous, before 8 a.m. forays into the cookie jar last week.
The cookies I ate include oatmeal and dried cranberries. Fiber and fruit. Healthy breakfast components, right? I thought so.
But just to assure my Lutheran guilt doesn’t get the best of me, I crumble the cookie into a bowl of vanilla yogurt.
Looks healthy. Seems healthy with the rolled oats, cranberries and dairy product. Yup, that’s good enough for me.
Never mind the white chocolate chips. A girl needs a little chocolate to start her day, doesn’t she?
Oatmeal Cranberry White Chocolate Cookies
2/3 cup margarine, softened
2/3 cup brown sugar
2 large eggs
1 ½ cups quick or old-fashioned oats
1 ½ cups flour
1 tsp. baking soda
½ tsp. salt
6 ounces sweetened dried cranberries
2/3 cup white chocolate chips
Beat margarine and sugar together until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to margarine/sugar mix in several additions, mixing well each time. Stir in the dried cranberries and chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 375 degrees for 10 – 12 minutes or until golden brown. Cool on wire rack. Makes about 2 ½ dozen cookies.
Text and photos © Copyright 2010 Audrey Kletscher Helbling