These cookies have 3.3 grams of fat apiece.This recipe was developed to give chocolate chip cookie lovers a lean alternative.
Position a rack in the center of the oven. Preheat the oven to 375┬░F. Coat cookie sheets with nonstick spray.
Whisk together thoroughly:
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/4 teaspoon salt
Beat on medium speed until well blended:
1/4 cup corn oil or canola oil
2 tablespoons unsalted butter, softened
1 cup packed dark brown sugar
1 large egg
1 large egg white
1/3 cup light corn syrup or dark corn syrup
1 tablespoon skim milk
2 1/2 teaspoons vanilla
Stir into the batter:
2 cups old-fashioned rolled oats
1 cup reduced-fat semisweet chocolate chips
Let the mixture stand for 10 minutes so the oats can absorb some moisture. Stir in the flour mixture; the dough will be slightly soft. Drop the dough by heaping measuring tablespoonfuls onto the sheets, spacing about 2 1/2 inches apart.
Bake, 1 sheet at a time, until the cookies are tinged with brown all over and the centers are just barely firm when lightly pressed, 7 to 10 minutes; be careful not to overbake. Remove the sheet to a rack and let stand until the cookies firm slightly, about 2 minutes. Transfer the cookies to racks to cool.
