Most of my desserts don’t rank high on nutrition.  I don’t expect that out of a dessert.  But this one is different.  Made with whole wheat flour, oatmeal and dried cranberries, these cookies offer more than just good taste.  The recipe is adapted from Whole Foods for the Whole Family.  The original called for wheat germ, but I didn’t have any so I altered the amount of flour.  I also added cranberries to give them more taste and interest.

Here’s what you’ll need:

• 1/2 cup vegetable oil
• 1 cup brown sugar
• 1 egg
• 1/4 cup water
• 1 tsp. vanilla
• 2 cups whole wheat flour
• 1/2 cup non-fat dry milk
• 1/4 tsp. salt
• 1/2 tsp. baking soda
• 1 tsp. cinnamon
• 2 cups quick oats
• 1 cup dried cranberries

Mix the oil, brown sugar, egg, water and vanilla with a mixer.  In a separate bowl, stir together the flour, dry milk, salt, baking soda and cinnamon.  Add to the wet ingredients and mix until well blended.

Gradually add in the oats and then the cranberries.  Drop by teaspoons onto greased cookie sheets or baking stones.  Bake at 350 degrees for 10-12 minutes.