Crisp, sweet cookies that are just a bit healthy


If you’re not the most accomplished baker, but like the idea of whipping up a homemade treat for family and friends during the holidays, these are the cookies for you. They’re so easy to make, yet they come off more like a specialty item from a fancy bakery than a prosaic little oatmeal cookie.

Also, they’ll stay fresh for several weeks in an airtight container at room temperature, which allows you to keep eating when your guests and the holidays are gone, but your cravings remain!

Chocolate orange lace cookies

Start to finish: 50 minutes (30 minutes active)

Makes 2 dozen cookies

2 tablespoons unsalted butter, softened

1/4 cup plus 3 tablespoons sugar

1 large egg

1 teaspoon vanilla extract

1 tablespoon freshly grated orange zest (about 1 orange)

1 1/4 cups rolled oats

1 teaspoon double-acting baking powder

1/8 teaspoon table salt

1/2 cup bittersweet chocolate chips

Heat the oven to 350 F. Line two baking sheets with kitchen parchment.

In a medium bowl, use an electric mixer to beat together the butter and sugar until the mixture is light and fluffy, about 3 minutes. Add the egg, vanilla and orange zest, then beat until light and fluffy, about another 4 minutes. In another medium bowl, mix together the oats, baking powder and salt. Add the dry ingredients to the wet ingredients and beat just until combined. Stir in the chocolate chips by hand.

Scoop the dough a tablespoon at a time onto the prepared baking sheets, arranging them about 2 inches apart and about 12 per baking sheet. Use the back of a spoon to lightly press down on each mound to slightly flatten it. Bake the cookies, one sheet at a time, on the oven’s center rack until the edges are browned, 8 to 10 minutes.

Transfer the cookies to a wire rack immediately and let them cool completely.

Nutrition information per serving: 50 calories; 25 calories from fat (50 percent of total calories); 3 g fat (1.5 g saturated; 0 g trans fats); 10 mg cholesterol; 7 g carbohydrate; 1 g fiber; 4 g sugar; 1 g protein; 40 mg sodium.