Minnesota Prairie Roots

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.

STEP ONE: Choose a cookie like oatmeal cranberry as a healthy option to your typical breakfast cereal.

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.

STEP TWO: Crumble the cookie into 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?

STEP THREE: Stir the cookie into vanilla yogurt and enjoy a healthy, guilt-free nutritious breakfast.

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