Dried cranberries add sweet-tart notes. These drop cookies would make a nice holiday gift.
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
How to Make It
Preheat oven to 350°.
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.
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.