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Oatmeal-Cranberry Chocolate Chip Cookies

Oatmeal-Cranberry Chocolate Chip Cookies

Dried cranberries add sweet-tart notes. These drop cookies would make a nice holiday gift.

Cooking Light NOVEMBER 2006

  • Yield: 27 servings (serving size: 2 cookies)

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

Preparation

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.

Nutritional Information

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
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Oatmeal-Cranberry Chocolate Chip Cookies recipe

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