Breakfasts and Brunches

Oatmeal Chocolate Chip Cookies

(3 dozen cookies (18 servings))

1-1/2 cups quick-cooking oats
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup reduced-calorie stick margarine
1/3 cup light brown sugar, packed to measure
4 packets (or 1-1/4 teaspoons bulk) Sweet 'N Low® granulated sugar substitute
2 egg whites
1-1/2 teaspoons vanilla extract
1/3 cup mini semisweet chocolate chips

Preheat the oven to 375°F. In a medium bowl, combine the oats, flour, baking powder, and salt; set aside. In a large bowl, mix the margarine, sugar, Sweet 'N Low, egg whites, and vanilla with an electric beater. Stir in the dry ingredients until well blended. Stir in the chocolate chips. Spray cookie sheets with nonstick cooking spray. Drop the dough by rounded teaspoonfuls onto cookie sheets. Bake 8 to 10 minutes, or until lightly browned. Cool on a wire rack.

Nutrients Per Serving (2 cookies):

Calories 100, Protein 2 g, Carbohydrate15 g, Fat 4 g, Cholesterol 0 mg, Sodium 85 mg.

Dietary Exchanges:

1 Starch, 1 Fat