Rating: 3.5 stars
12 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

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

Recipe by Cooking Light November 2006


Recipe Summary

27 servings (serving size: 2 cookies)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

128 calories; calories from fat 23%; fat 3.3g; saturated fat 1.8g; mono fat 0.8g; poly fat 0.3g; protein 1.8g; carbohydrates 24.2g; fiber 1g; cholesterol 6mg; iron 0.8mg; sodium 114mg; calcium 21mg.