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Oatmeal-Cranberry Chocolate Chip Cookies

 
213

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

servings

Prep

8

min

Cook

20

min

Ready

28

min

Low Fat, Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Low Sodium
 

Ingredients

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)
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 17g (0.6 oz)
Amount per Serving
Calories 5740% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 82mg 3%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 4g
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 2%
* based on a 2,000 calorie diet How is this calculated?

 

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