1/4 cup butter or stick margarine, softened
1 cup packed brown sugar
2  large egg whites
2 tablespoons corn syrup
1 teaspoon vanilla
3/4 cup flour
1/4 cup cocoa
1 1/2 cups oats
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dried cranberries or cherries

Preheat oven to 350°F.

In a large bowl, beat butter and brown sugar until well blended -- the mixture will have the consistency of wet sand. Add egg whites, corn syrup and vanilla and beat until smooth.

In a medium bowl, combine flour, cocoa, oats, baking soda and salt. Add to the sugar mixture and stir by hand until almost combined; add cranberries and stir until just blended. Do not overmix.

Drop fairly large spoonfuls of dough 2" apart on a cookie sheet that has been sprayed with nonstick spray. Bake for 10-12 minutes, until set around the edges but still soft in the middle. They will seem a little undercooked but will firm up as they cool. Do not overbake. Transfer to a wire rack to cool.