INGREDIENTS

INSTRUCTIONS

1. Preheat oven to 375 degrees F. Spray 2 large cookie sheets with nonstick
cooking spray.
2. In large bowl, with mixer at low speed, beat corn-oil spread, brown
sugar, and sugar until combined. Increase speed to high; beat until light
and fluffy.
3. Add egg whites, egg, and vanilla extract; beat until smooth.
4. With spoon, stir in flour, oats, chocolate pieces, raisins, baking soda,
and salt until combined.
5. Drop dough by level tablespoons, about 2 inches apart, on cookie sheets.
Place cookie sheets on 2 oven racks. Bake cookies 10 to 12 minutes until
golden, rotating cookie sheets between upper and lower racks halfway
through baking time. With pancake turner, remove cookies to wire racks to
cool.
6. Repeat until all batter is used. Store cookies in tightly covered
containers.
Each cookie: About 90 calories, 1 g protein, 16 g carbohydrate, 2 g total
fat (1 g saturated), 4 mg cholesterol, 65 mg sodium.
Copyright © 1995 The Hearst Corporation; all rights reserved
Notes: If you thought the words delicious and low-fat could never be used
to describe one cookie, think again. This one's chewy, sweet, and
chock-full of chocolate bits, yet it still packs only 2 grams of fat per
serving. Yields: About 4 dozen cookies; Work Time: 15 minutes; Total Time:
15 minutes preparation, plus 10 to 12 minutes cooking per batch, plus
cooling.
Recipe by: Homearts Recipe Archive
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 26,
1998

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