White Chocolate, Strawberry, Oatmeal Cookies

Who doesn't love a good cookie?  This time of year seems to be a big cookie time, with all of the parties, cookie swaps, and of course, Santa needs a few cookies under the tree to fuel his trip around the world.

This is one of our favorite cookie recipes.  I like this recipe because it stands out in a cookie world filled with chocolate, creams, and rich.  These cookies are substantial enough to satisfy, but also lightened up enough so if you have two or three, you aren't making too big a dent in your daily calorie intake!  Give 'em a try.

White Chocolate, Strawberry, Oatmeal Cookies ( via Cooking Light)
This recipe only makes 2 dozen cookies, so you  may want to double it.

¾ cup all-purpose flour (about 3⅓ ounces)
1 cup regular oats
½ teaspoon baking soda
¼ teaspoon salt
¾ cup packed brown sugar
¼ cup butter, softened
1 teaspoon vanilla extract
1 large egg
¾ cup coarsely chopped dried strawberries (if you can't find dried strawberries, use dried blueberries or cranberries)
⅓ cup premium white chocolate chips (such as Ghirardelli)
Cooking spray

Preheat oven to 350°.

Lightly spoon flour into a measuring cup; level with a knife. Combine flour, oats, baking soda, and salt; stir with a whisk. Place sugar and butter in the bowl of a stand mixer; beat at medium speed until well blended (about 3 minutes). Add vanilla and egg; beat well. Gradually add flour mixture, beating until blended. Add strawberries and chips; beat at low speed just until blended.

Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned. Remove from oven; cool on pan 1 minute. Remove cookies from pan; cool completely on wire racks.