I’ve fed these to big kids and little kids alike…so far its been smiles and fighting for the last one on the plate with this recipe.

People seem to enjoy them fresh out of the oven plain or with a bit of ice cream, but they also keep really well and taste just as good at a later time :)

Ready

Dry stuff

• 2 cups quick cooking oats
• ½ cup flour (all purpose or whole grain is OK)
• ¾ tsp baking soda
• ½ tsp cinammon
• ¼ tsp salt

Wet stuff:

• 3 egg whites
• ⅓ cup oil (pref canola or corn)
• ½ cup brown sugar
• ¾ cup dried cranberries
• ½ cup semisweet chocolate chips
• 2 tsp vanilla extract

Set

• baking sheet(s)
• 2 mixing bowls

Go

1. Grease the baking sheet(s).
2. Preheat oven at 350°F.
3. Combine the dry stuff in a bowl.
4. Whisk up egg whites in the other bowl.
5. Add the oil and vanilla to the egg whites.
6. Stir brown sugar into egg mixture. Make sure to break up any lumps.
7. Add chocolate chips and cranberries to egg mixture.
8. Pour wet stuff into dry stuff and mix well.
9. Drop batter on to greased baking sheet.
10. Bake for 10 minutes, or until golden brown.

What you should know

If you find that the recipe is a bit dry, feel free to splash in a bit of water into the batter. Also, I’ve found that substituting other dried fruits, such as apricot or mango, up to the ¾ cup is just as good with this recipe.