Hi everyone, it’s Danielle again. I’m thrilled to be back as a guest blogger on Latte Issues! You may remember me as the peanut butter vacuum girl from my last post on peanut butter oreo blondies. Well, sorry to disappoint, but this recipe does not include peanut butter, or nuts of any kind. (Yes, those of you with the nut allergies can now breathe a sigh of relief, as these cookies will not kill you. Feel free to keep reading!)
Recently I’ve been on an oatmeal kick, so when I was asked to bring an item to a potluck dinner the other night (#savingmoney), making oatmeal cookies seemed like the way to go. A close friend of mine from college (SHOUTOUT TIME! WOOT WOOT!) has this famous adaptable recipe for oatmeal cookies, so my mind immediately jumped back to the delectable orange cranberry white chocolate creation she made for our New Year’s Eve celebration.
While nothing can beat the full-fat version of my friend’s infamous cookie recipe (which she has impressively committed to memory), opening the fridge to only half a stick of butter required a bit of improvisation. This was my first foray into baking with butter substitutes, but some plain non-fat yogurt seemed to do the trick. The other key ingredient? Orange zest! It makes these beauts even more fragrant and flavorful.
And at the potluck dinner, half these babies were gone before we even got around to eating dinner!
Low Fat Cranberry White Chocolate Oatmeal Cookies
1 cup all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
2 tablespoons unsalted butter, softened
½ cup white sugar
½ cup brown sugar
¼ cup plain yogurt
½ teaspoon vanilla extract
2 cups quick oats
½ cup white chocolate chips
½ cup dried cranberries
zest from half of a large orange
1. Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper or tinfoil.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, add the butter and sugars. Use a hand mixer or stand mixer to cream together.
4. Add the egg, followed by the yogurt, to the creamed butter and sugar mixture.
5. With a spoon, stir in the dry ingredients to the wet little by little. Stir in the oats until incorporated.
6. Stir in white chocolate chips, dried cranberries, and orange zest.
7. Drop balls of cookie dough (tablespoon size) onto the cookie sheets.
8. Bake for 10-12 minutes or until the bottoms are slightly golden brown. Let cool for several minutes before enjoying!
(Recipe adapted from the mind of Tessa E. and http://www.skinnytaste.com/2011/03/low-fat-chewy-chocolate-chip-oatmeal.html)
**If you have any questions or inquiries about baking recipes, peanut butter, or are in need of some background flute music for your next party, Danielle can be reached at firstname.lastname@example.org. Hope you guys enjoyed this guest blog entry! Stay tuned for more!