80 calories
per cookie
Active
time 15 minutes
Total
time 40 minutes
Makes 4 Dozen Cookies
½ cup
packed brown sugar
½ cup
granulated sugar
½ cup
trans-fat-free vegetable oil spread (60% to 70% oil)
1 large egg
1 large egg
white
2 tsp.
vanilla extract
1¼ cups
all-purpose flour
1 tsp.
baking soda
½ tsp. salt
2½ cups
quick-cooking or old-fashioned oats, uncooked
1 cup
bittersweet (62% cacao) or semisweet chocolate chips
1.
Preheat oven to 350°F.
2.
In large bowl, with
mixer on medium-low speed, beat sugars and vegetable oil spread until well
blended, occasionally scraping bowl with rubber spatula. Add egg, egg white,
and vanilla; beat until smooth. Beat in flour, baking soda, and salt until
mixed.
3.
With wooden spoon, stir
in oats and chocolate chips until well combined.
4.
Drop dough by rounded
measuring tablespoons, 2 inches apart, on ungreased large baking sheet. Bake
cookies 12 to 13 minutes, or until golden. With wide metal spatula, transfer
cookies to wire rack to cool. Repeat until all batter is used.
5.
Store cooled cookies in
tightly sealed containers up to 3 days.
6. Chocolate Chip-Oatmeal COOKIES
Each
cookie About 1 g
protein, 11 g carbohydrate, 4 g total fat (1 g saturated), 1 g fiber, 4 mg
cholesterol, 70 mg sodium.