Oatmeal Cookies for the Holidays

1½ cups all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground nutmeg
½ tsp. ground ginger
¾ cup packed brown sugar
½ cup Splenda
½ cup plant-sterol margarine
¼ cup plain low-fat yogurt
1½ tsp. vanilla
2 omega-3 eggs
3 cups quick-cooking oats
1 1/3 cup dried cranberries
¾ cup walnuts, chopped

Preheat oven to 350°. Combine first five ingredients (flour through ginger) in a small bowl and set aside. Combine brown sugar and next 5 ingredients (brown sugar through egg) in a large bowl, and beat mixture at medium speed of a mixer until well blended. Stir in oats, cranberries and walnuts. Let stand 5 minutes and then stir in flour mixture. Drop dough by level tablespoonfuls 2 inches apart onto baking sheets coated with no-stick cooking spray (or use no stick baking sheets that don’t require cooking spray). Bake at 350° for 10 minutes or until lightly browned. Remove cookies from pans and cool completely on wire racks. Makes 4½ dozen cookies.

Nutrition Facts per cookie:
77 calories, 3gm fat, 0gm saturated fat, 2gm protein, 12gm carbohydrate, 44mg sodium, 1gm fiber

Oatmeal is an excellent source of fiber, especially soluble fiber. Soluble fiber binds with dietary cholesterol in the digestive tract and prevents it from being absorbed into the blood steam and contributing to total blood cholesterol. The Institute of Medicine recommends 21-25gm fiber/d for women and 30-38gm/d for men. Whole grains, fruits, vegetables, nuts, beans and barley are other good sources of fiber.