Oatmeal-Cranberry Chocolate Chip Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 27 |
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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 |
Directions:
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.
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