Whole-Grain Cookies

1/2 cup (1 stick) butter
1/3 cup + 1 Tbsp. granulated sugar
1/3 cup brown sugar, light or dark, packed
1/2 tsp. salt
1/4 tsp. baking soda
1/2 tsp. baking powder
1 tsp. vanilla extract
1 large egg
3/4 cup White whole wheat flour
3/4 cup quick rolled oats
2 Tbsp. orange juice, optional
2 cups chips, nuts and/or dried fruit, optional

Beat together the butter, sugars, salt, baking soda, baking powder and vanilla until well combined. Add the egg, beating until smooth. Scrape the sides of the bowl and beat again until smooth.

Add the flour and oats, beating to combine. Beat in the orange juice, then the add-ins. You can cover the cookie dough and refrigerate until thoroughly chilled, at least several hours or overnight.

When you’re ready to bake, preheat oven to 375 degrees F. Lightly grease (or line with parchment) two baking sheets. Drop the cookies by rounded teaspoonfuls (about a 1″ ball) onto the prepared baking sheets, spacing them about 2″ apart.

If the cookie dough has been refrigerated, bake the cookies for 13 or 14 minutes, or until they’re very light golden brown and a bit darker around the edges. For unrefrigerated dough, bake for about 11 minutes. For softer cookies, reduce baking time by about 2 minutes.

Remove cookies from the oven and cool right on the baking sheets.

Yield: about 50 cookies
WW SmartPoints per cookie: 3