White Chocolate Chip Cranberry Oatmeal Cookies

I know it is stretching the healthy effects of oatmeal by thinking of oatmeal cookies as a health food but you have to start somewhere. Here is a recipe I modified this summer with a little less processed sugar and flour. Courtney and I made a batch so I could take them to my office and they were a big hit. I substituted whole wheat pastry flour for the AP flour and the Splenda Brown Sugar blend for most of the sugar. We also added about 3/4 cup of pecans to ours. If you want to continue on the modifications to make these "good" for you, substitute dark chocolate for the white and walnuts for the pecans.

White Chocolate Chip Cranberry Oatmeal Cookies

1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup (2 sticks) butter or margarine, softened
1/2 cup granulated sugar
1 cup Splenda brown sugar blend (packed)
2 large eggs
1 teaspoon vanilla extract or grated peel of 1 orange
3 cups quick or old-fashioned oats
1 cup white chocolate chips
1 1/2 cups dried cranberries
Preheat oven to 350° F.

Combine, flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large bowl. Gradually beat in flour mixture. Stir in oats, cranberries, and white chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 10-12 minutes. Cool on baking sheets for 1 - 2 minutes; remove to wire racks to cool completely.