OATMEAL CHOCOLATE CHIP COOKIES

My favourite treats or indulgences are oatmeal cookies and ice cream.  In earlier postings I have shared these important nuggets of revelation.  The recipe I have provided below is a lower calorie recipe as there is a reduced amount of oil, splenda is used instead of sugar and egg whites are used instead of whole eggs. Also, these cookies are not big but what I would call a three bite size cookie.   Another tip in making these cookies is to not let them cool on the baking sheet but transfer to a rack as once they cool off, it is harder to get them off the cookie sheet with a spatula.  You could spray the cookie sheet with Pam, I didn't.

OATMEAL CHOCOLATE CHIP COOKIES

Ingredients

1 cup flour

1 cup rolled oats (regular or quick cooking)

½ cup sugar or splenda

½ tsp baking powder

½ tsp baking soda

¼ tsp salt

1 tsp cinnamon

2 egg whites (2/3 cup egg whites from carton)

¼ cup canola oil

1/3 cup corn syrup

1 tsp vanilla

2/3 cup chocolate chips

½ cup dried cranberries or raisins (optional)

Directions

In a large mixing bowl, combine flour, oats, baking powder and soda, salt, cinnamon and chocolate chips and raisins/cranberries.

Mix the egg whites, oil, syrup and vanilla in a separate bowl.  Add the wet mixture to the dry ingredients.  Mix well.   Drop dough from a teaspoon 2 inches apart on a non-stick cookie sheet.  Press slightly to flatten.  Bake at 375 degrees F for about 10 minutes until golden brown.  Remove from the sheet and let cool on a rack.  Recipe makes about 3 ½ dozen cookies.

Adapted from Meal Lean i Yumm by Noreen Gilletz