| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Cookies |
48 |
Servings |
INGREDIENTS
| 1 |
lg |
Egg |
| 1/2 |
c |
Packed light brown sugar |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Vegetable oil |
| 1/4 |
c |
Vanilla yogurt, lowfat |
| 1 |
ts |
Vanilla extract |
| 1 |
ts |
Chocolate extract |
| 1 |
c |
Oatmeal, quick cooking |
| 1/2 |
c |
Hershey's® cocoa |
| 1 1/8 |
c |
Flour |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
Beat the egg, sugars & oil with a mixer until smooth. Add the yogurt,
vanilla & chocolate extracts, oats & cocoa. Add the flour, baking powder,
baking soda & salt & beat until well mixed. Let the batter sit about 10
minutes so that the oats can absorb the liquid.
Drop the batter by rounded teaspoonfuls onto baking sheets that have been
coated with Pam. Bake at 350F for 7-8 minutes or until the cookies are
slightly puffy & no longer look wet. Cool on a wire rack.
Per cookie: 48 cal, 1.5 g fat(27%), 4 mg chol, 48 mg sod
NOTES : Coffee yogurt can be substituted for the vanilla.
Recipe by: The New Dr. Cookie Cookbook Posted to Digest eat-lf.v097.n080 by
JusNeedlin@aol.com on Mar 24, 1997
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