I figured I should at least attempt to make a somewhat healthy cookie 
This recipe was inspired by a Better Homes and Gardens recipe I saw a few years ago.
Ingredients
- 3/4 cup butter, softened
- 1-1/2 cups packed brown sugar
- 2 teaspoons finely shredded lemon peel
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 2 teaspoons vanilla
- 2-1/3 cups whole wheat flour
- 1-1/2 cups chopped toasted walnuts
- 1-1/2 cups dried cranberries, orange flavored
Directions
1. Preheat oven to 350F. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, lemon peel, baking soda, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla. Beat in as much flour as you can with the mixer. Stir in any remaining flour. Stir in walnuts and cranberries.
2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake in preheated oven for 10 to 12 minutes or until edges are lightly brown. Cool on cookie sheets on wire racks for 2 minutes. Transfer cookies to wire racks and cool completely.
3. To Store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.
These are chewy and have a great flavor from the cranberry while the whole wheat flour makes these a tiny bit healthy! They are such pretty cookies:
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