| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 48 | Servings | ||
INGREDIENTS
| 2 | c | Cranberries* — dried |
| 2 | c | Unbleached flour |
| 1 | ts | Salt |
| 1 | ts | Baking soda |
| 6 | c | Rolled oats |
| 2 | pk | Semisweet chocolate chips — |
| (12 oz) | ||
| 2 | c | Brown sugar — packed |
| 1 | c | Granulated sugar |
| 1 1/2 | c | Margarine — softened |
| 2 | Egg whites — whipped | |
| 1/2 | c | Water |
| 2 | ts | Vanilla |
INSTRUCTIONS
Preheat oven at 350. Prepare a baking sheet with cooking spray. In a mixing bowl, combine cranberries, flour, salt, baking soda, oats, chocolate chips, and sugars. In another mixing bowl, combine margarine, egg whites, water, and vanilla. Mix dry ingredients with wet ingredients just until moistened. Drop by rounded teaspoonfuls about 2" apart on a prepared baking sheet. Press top of each cookie lightly with finger to spread slightly. Bake for 17 minutes. Recipe By : Seattle Times food section File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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