A well-stocked pantry for me means having ingredients on hand to whip up a batch of cookies whenever the taste for something sweet strikes. These chocolate chip cookies have all the ooey-gooey-ness you want from a cookie but are only 80 calories. Lose the guilt and indulge.
Total:
35 min
Active:
20 min
Yield:
48 cookies
Level:
Easy

Nutrition Info

Total:
35 min
Active:
20 min
Yield:
48 cookies
Level:
Easy

Nutrition Info

Ingredients

  • 1/2 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup trans-fat free vegetable oil spread (60- to-70-percent oil)
  • 1 large egg
  • 1 large egg white
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/2 cups quick-cooking or old-fashioned oats, uncooked
  • 1 cup bittersweet (62-percent cacao) or semisweet chocolate chips

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F. 

In a large bowl, with the mixer on medium-low speed, beat the sugars and vegetable spread until well blended, occasionally scraping the bowl with a rubber spatula. Add the egg, egg white and vanilla, and beat until smooth. Beat in the flour, baking soda and salt until mixed. 

With a wooden spoon, stir in the oats and chocolate chips until well combined. Drop the dough by rounded measuring tablespoonfuls 2 inches apart on ungreased large cookie sheets. Bake until golden, 12 to 13 minutes. Bake in batches if needed. With a wide, metal spatula, transfer the cookies to a wire rack to cool.

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