Oatmeal Cranberry Chocolate Chip Cookies

Needed to bake tonight. I had this recipe and hadn't tested it yet. Its okay, nothing special. The cookies are moist and bake out flat to a substantial, textured cookie.  I didn't use reduced-fat sour cream either. I probably wouldn't make it again but the reviews on the Cooking Light website are pretty mixed.

Recipe from Cooking Light Magazine

Ingredients

• 1  cup  whole wheat flour (about 4 3/4 ounces)
• 1/4  cup  all-purpose flour (about 1 ounce)
• 3/4  cup  regular oats
• 1  teaspoon  baking soda
• 1/2  teaspoon  salt
• 1 1/2  cups  packed brown sugar
• 1/4  cup  butter, softened
• 1/4  cup  reduced-fat sour cream
• 1  teaspoon  vanilla extract
• 2  large egg whites
• 3/4  cup  sweetened dried cranberries, coarsely chopped
• 1/2  cup  semisweet chocolate chips

Preparation

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.