Best Lunch Box Ever (28 page)

Using an electric mixer on medium speed, in a large bowl, beat together the butter, granulated sugar, and brown sugar until creamy, 1 to 2 minutes. Add the vanilla and egg, and beat again until smooth, about 30 seconds.

With the mixer on low speed, add the flour-oats mixture to the sugar mixture, a little at a time, scraping down the sides as needed, until smooth.

Add the chocolate chips and pistachios to the dough, and continue beating on low speed until just combined. Add the pretzels and beat for another 10 seconds to break them up a little and incorporate them into the dough.

Drop rounded tablespoonfuls of dough about 2 inches apart on the prepared baking sheets.

Bake until the cookies are golden brown around the edges, 10 to 12 minutes.

Let cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely. Store in an airtight container for up to 5 days in the pantry or up to 2 weeks in the freezer.

WHAT COULD FEEL MORE LIKE A TREAT
than miniature cupcakes? This is just the sort of goody to bring to school for birthdays and other celebrations. The cakes themselves are quite wholesome; the frosting is undeniably decadent. Even so, each miniature treat weighs in at only about 100 calories.

MAKES 36 MINI CUPCAKES

2 cups whole-wheat pastry flour

1 teaspoon baking soda

1 teaspoon baking powder

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teaspoon salt

1 teaspoon ground cinnamon

2 teaspoons ground ginger

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teaspoon ground cloves

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cup canola oil

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cup firmly packed brown sugar

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cup pure maple syrup

1 egg

1 teaspoon vanilla extract

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cup canned pumpkin purée (not pumpkin pie filling)

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cup low-fat buttermilk
(see No Buttermilk? No Problem, page 128)

Cream Cheese Frosting

4 ounces Neufchâtel cheese, at room temperature (see Note)

4 tablespoons unsalted butter, at room temperature

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cups confectioners' sugar

2 tablespoons pure maple syrup

Special equipment

Cupcake tins for 36 mini cupcakes (see Note)

Preheat the oven to 350°F. Grease the mini cupcake tins with oil or line with cupcake paper liners.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves.

Using an electric mixer on medium speed, in a large bowl, beat together the canola oil, brown sugar, maple syrup, egg, vanilla, and pumpkin purée until smooth, scraping down the sides as needed, about 2 minutes.

Reduce the speed to medium-low. Add the flour mixture to the pumpkin mixture in three additions, alternating with the buttermilk in two additions, scraping down the sides after each addition, beating until the batter is creamy and smooth, another minute or so.

Divide the batter among the cupcake tins, filling them nearly to the top. Bake until a toothpick inserted in the center of a cupcake comes out clean, 13 to 14 minutes.