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 minIngredients
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.
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