| |
| INGREDIENTS |
| 1 c. |
whole wheat flour (about 4¾ ounces) |
| ¼ c. |
all-purpose flour (about 1 ounce)
|
| ¾ c. |
regular oats |
| 1 tsp. |
baking soda |
| ½ tsp. |
salt (optional) |
| 1 c. |
packed brown sugar |
| ¼ c. |
butter, softened |
| ¼ c. |
reduced-fat sour cream |
| 1 tsp. |
vanilla extract |
| 2 |
large egg whites
|
| ¾ c. |
sweetened dried cranberries, coarsely chopped |
| ½ c. |
semisweet chocolate chips |
|
|
|
| RECIPE |
- Preheat oven to 350°F.
- Lightly spoon flours into dry measuring cups; level with a knife.
- Whisk together flours, oats, baking soda, and salt in a medium bowl.
- Mix sugar, butter, and sour cream in a large bowl. Beat using an electric mixer at high speed until smooth.
- Add vanilla and egg whites to sugar mixture; beat well.
- Gradually add flour mixture, stirring after each addition of flour, until well blended.
- Fold in cranberries and chocolate chips.
- Line 2 baking sheets with parchment paper.
- Drop dough by rounded teaspoonfuls 2 inches apart onto baking sheets.
- Bake 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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|
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| SERVING SUGGESTION |
SERVING SIZE:
2 cookies
NUMBER OF SERVINGS:
14
|
|
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| NUTRITION FACTS |
| |
| Calories |
128 |
|
| Total Fat |
3 g |
|
| Sodium |
114mg |
|
| Total Carbohydrates |
24 g |
|
| Fiber |
1 g |
|
| Protein |
2 g |
|
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