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.
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.
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?
