1.5 cups of sugar is ridiculous. I cut to 1 cup and even that was too much. At 15 minutes they were crispy and at 12 minutes they were chewy and soft. Both were okay, but I'm just not crazy about the flavor combination. Probably won't make again, but I'd go to 3/4 cup sugar if I did.
Oatmeal-Cranberry Chocolate Chip Cookies
Dried cranberries add sweet-tart notes. These drop cookies would make a nice holiday gift.
Yield: 27 servings (serving size: 2 cookies)
More From Cooking Light
Amount per serving
- Calories: 128
- Calories from fat: 23%
- Fat: 3.3g
- Saturated fat: 1.8g
- Monounsaturated fat: 0.8g
- Polyunsaturated fat: 0.3g
- Protein: 1.8g
- Carbohydrate: 24.2g
- Fiber: 1g
- Cholesterol: 6mg
- Iron: 0.8mg
- Sodium: 114mg
- Calcium: 21mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note
Oatmeal-Cranberry Chocolate Chip Cookies Recipe at a Glance