Oatmeal-Cranberry Chocolate Chip Cookies
Oatmeal, dried cranberries, and chocolate chips are all my favorites. I always use low-fat yogurt to replace sour cream if possible. These cookies are so yummy.
Yield
27 servingsPrep
8 minCook
20 minReady
28 minLow Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | cup |
whole-wheat flour
|
|
¼ | cup |
all-purpose flour
about 1 ounce |
|
¾ | cup |
rolled oats
regular |
|
1 | teaspoon |
baking soda
|
|
½ | teaspoon |
salt
|
|
1 ½ | cups |
brown sugar
packed |
* |
¼ | cup |
butter
softened |
|
¼ | cup |
sour cream
reduced-fat, or low-fat yogurt |
|
1 | teaspoon |
vanilla extract
|
|
2 | large |
egg whites
|
|
¾ | cup |
cranberries, dried
sweetened, coarsely chopped |
* |
½ | cup |
chocolate chips (semi-sweet)
|
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
237 | ml |
whole-wheat flour
|
|
59 | ml |
all-purpose flour
about 1 ounce |
|
177 | ml |
rolled oats
regular |
|
5 | ml |
baking soda
|
|
2.5 | ml |
salt
|
|
355 | ml |
brown sugar
packed |
* |
59 | ml |
butter
softened |
|
59 | ml |
sour cream
reduced-fat, or low-fat yogurt |
|
5 | ml |
vanilla extract
|
|
2 | large |
egg whites
|
|
177 | ml |
cranberries, dried
sweetened, coarsely chopped |
* |
118 | ml |
chocolate chips (semi-sweet)
|
* |
Directions
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.