1 cup flour
3/4 tsp baking soda
1/4 tsp salt
3/4 tsp ground cinnamon
1 stick, plus 2 tablespoons butter at room temperature, plus additional for the baking sheet
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
1 cup oatmeal (not quick cooking)
1 cup (about 3 slices) dried sweetened pineapple, cut into 1/2-inch pieces
3/4 cup dried cranberries
Preheat oven to 450. Lightly butter 2 baking sheets or line with parchment paper. In a medium bowl, combine the flour, baking soda, salt and cinnamon. Set aside.
In a large bowl with an electric mixer on medium speed, beat the butter and sugars until smooth about 1 minute. Reduce speed to low and add the egg and vanilla and mix until thoroughly combined. Slowly add the flour mixture and the oatmeal and mix just until incorporated. Using a spoon, add the pineapple and cranberries and stir to combine. Drop by tablespoons 2 inches apart on the prepared pans. Bake in preheated oven for about 13 minutes or until dark golden, reversing the baking sheets from front to back and top to bottom after 7 minutes. Set the sheets aside to cool for 5 minutes, then transfer to wire racks to cook completely.
Per cookie: 109 calories; 1 gm protein; 17 gm carbohydrates; 4 gm fat; 18 mg cholesterol; 3 gm saturated fat; 53 mg sodium; 1 gm dietary fiber. From The Washington Post, September 27, 2000, in an article about food for shipping.