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Don't toss these cookies.

Thanks to Nutrition Action's doyenne of dough, Tamara Goldis, making wholegrain cookies from scratch is remarkably easy.

We used trans-free Fleischmann's Original Tub Margarine for all the recipes (most light margarines are too watery for baking). You can also use canola oil. Tip: if the dough comes out slightly crumbly, just scoop it up with a teaspoon and press it into a ball shape, then slide it onto the baking sheet.
Peanut Butter Cookies

1 1/2 cups whole wheat flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup creamy peanut butter
1/3 cup trans-free tub margarine
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 whole egg

Preheat the oven to 350[degrees]. Combine the flour,
baking powder, baking soda, and salt in a
bowl and set aside. In a large bowl, combine
the peanut butter and margarine and beat
with an electric mixer until smooth. Add the
sugars and egg and beat until combined. Add
in the flour mixture and beat until all the
flour is combined.

Shape the dough into 3/4-inch balls and
place on an ungreased baking sheet. Press the
balls flat with the tines of a fork, making a
criss-cross pattern on the top of each cookie.
Bake for 10 to 15 minutes, until the edges are
barely browned. Remove from the sheet to
cool. Makes about 4 dozen (1/2 oz.) cookies.

PER SERVING (2 cookies)

Calories: 120
Total Fat: 6g
Sat Fat: 1g
Trans Fat: 0g

Sodium: 110 mg
Protein: 3g
Carbohydrates: 15g
Fiber: 1g

Oatmeal Cranberry-Raisin Cookies

1 cup whole wheat flour
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. ground nutmeg
1/2 cup trans-free tub margarine
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 whole egg
1 egg white
1 tsp. vanilla extract
2 cups old fashioned or rolled oats
1/2 cup raisins
1/2 cup dried cranberries
Cooking spray

Preheat the oven to 350[degrees]. Combine the flour,
cinnamon, baking soda, and nutmeg in a
bowl and set aside. In a large bowl, combine
the margarine, sugars, egg, egg white, and
vanilla and beat with an electric mixer until
well mixed. Add the flour mixture and beat
until all the flour is combined. Stir in the
oats, raisins, and cranberries with a mixing
spoon until incorporated.

Drop the dough, one teaspoonful at a
time, onto a baking sheet coated with cooking
spray. Bake for 10 to 15 minutes or until
just browned. Remove from the sheet to cool.
Makes about 4 dozen (1/2 oz.) cookies.

PER SERVING (2 cookies)

Calories: 110
Total Fat: 3g
Sat Fat: 0.5g
Trans Fat: 0g

Sodium: 50 mg
Protein: 2g
Carbohydrates: 19g
Fiber: 2g

Chocolate Chip
Walnut Cookies

2 1/2 cups whole wheat flour
1 tsp. baking soda
1/4 tsp, salt
3/4 cup trans-free tub margarine
3/4 cup granulated sugar
1 cup packed brown sugar
1 whole egg
1 1/2 tsp. vanilla extract
2/3 cup mini chocolate chips
1/2 cup chopped walnuts

Preheat the oven to 350o. Combine the flour,
baking soda, and salt in a bowl and set aside.
In a large bowl, combine the margarine and
sugars and beat with an electric mixer until
smooth. Add the egg and vanilla and beat
until combined. Add the flour mixture and
beat until all the flour is combined. Stir in
the chocolate chips and walnuts with a mixing
spoon until incorporated.

Drop the dough, one teaspoonful at a
time, onto an ungreased baking sheet. Bake
for 10 to 15 minutes or until the cookies are
just browned. Remove from the sheet to cool.
Makes about S dozen (1/2 oz.) cookies.

PER SERVING (2 cookies)

Calories: 120
Total Fat: 5g
Sat Fat: 1g
Trans Fat: 0g

Sodium: 80 mg
Protein: 2g
Carbohydrates 19g
Fiber: 1g

Molasses Cookies

2 cups whole wheat flour
2 tsp. baking soda
1 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
1/2 cup trans-free tub margarine
3/4 cup packed brown sugar
1/3 cup molasses (not blackstrap)
1 whole egg
Cooking spray

Preheat the oven to 350[degrees]. Combine the first
6 ingredients in a bowl and set aside. In a
large bowl, combine the margarine, sugar,
molasses, and egg and beat with an electric
mixer until well mixed. Add the flour mixture
and beat until all the flour is combined.

Drop the dough, one teaspoonful at a time,
onto a baking sheet coated with cooking
spray. Bake for 10 to 15 minutes (the tops
of the cookies may look dry or be slightly
cracked). Allow the cookies to cool for 1
minute on the sheet, then remove them to
cool completely. Makes about 4 dozen (1/2 oz.)
cookies.

PER SERVING (2 cookies)

Calories: 110
Total Fat: 3g
Sat Fat: 0.5g
Trans Fat: 0g

Sodium: 160mg
Protein: 2g
Carbohydrates: 18g
Fiber: 1g
COPYRIGHT 2006 Center for Science in the Public Interest
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2006, Gale Group. All rights reserved. Gale Group is a Thomson Corporation Company.

Article Details
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Title Annotation:HEALTHY COOK
Publication:Nutrition Action Healthletter
Date:May 1, 2006
Words:836
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