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Oatmeal-Cranberry Chocolate Chip Cookies

Yield 27 servings (serving size: 2 cookies)
Dried cranberries add sweet-tart notes. These drop cookies would make a nice holiday gift.

Ingredients

  • 1 cup whole wheat flour (about 4 3/4 ounces)
  • 1/4 cup all-purpose flour (about 1 ounce)
  • 3/4 cup regular oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups packed brown sugar
  • 1/4 cup butter, softened
  • 1/4 cup reduced-fat sour cream
  • 1 teaspoon vanilla extract
  • 2 large egg whites
  • 3/4 cup sweetened dried cranberries, coarsely chopped
  • 1/2 cup semisweet chocolate chips

Nutrition Information

  • calories 128
  • caloriesfromfat 23 %
  • fat 3.3 g
  • satfat 1.8 g
  • monofat 0.8 g
  • polyfat 0.3 g
  • protein 1.8 g
  • carbohydrate 24.2 g
  • fiber 1 g
  • cholesterol 6 mg
  • iron 0.8 mg
  • sodium 114 mg
  • calcium 21 mg

How to Make It

  1. Preheat oven to 350°.

  2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, oats, baking soda, and salt in a medium bowl. Place sugar, butter, and sour cream in a large bowl; beat with a mixer at high speed until smooth. Add vanilla and egg whites; beat well. Gradually add flour mixture, stirring until blended. Fold in cranberries and chocolate chips.

  3. Drop dough by rounded teaspoonfuls 2 inches apart onto 2 baking sheets lined with parchment paper. Bake at 350° for 15 minutes or until edges of cookies are browned. Cool on pan 5 minutes. Remove cookies from pan; cool on wire racks.