1 cup whole wheat flour
1/4 cup all-purpose flour
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
Lightly spoon flours into dry measuring cups; level with knife.
Combine flours, oats, baking soda, and salt in a medium bowl. Place sugar, butter, and sour cream in large bowl, beat with 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 degrees for 15 minutes or until the edges of the cookies are browned. Cool on pan 5 minutes. Remove cookies from pan; cool on wire racks.