Preparation time: 15 minutes. Baking time: 10 minutes per pan.
- 1/3 cup margarine, softened
- 1/2 cup securely loaded brown sugar
- 1 egg
- 3 teaspoons vanilla
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup quick-cooking rolled oats
- 1/3 cup semisweet chocolate chips
- Vegetable cooking spray
Preheat oven to 375°F. Beat margarine at medium speed with an electrical mixer until light and fluffy; slowly add brown sugar and beat well. Include egg and vanilla, beating well. Integrate flour, baking soda, and salt. Slowly add flour mix to margarine mix, blending well. Stir in oats and chocolate chips. Coat cookie sheets with cooking spray. Using two teaspoons, drop dough onto cookie sheets, leaving about 2 inches in between each cookie. Part the dough so that you make about 3 lots cookies. Bake 10 minutes or until lightly browned. Store in an airtight container.
Yield: about 3 lots. Serving size: 2 cookies.
Nutrition Facts Per Serving:
Calories: 101, Carbohydrates: 14 g, Protein: 1 g, Fat: 4 g, Saturated Fat: 1 g, Sodium: 120 mg, Fiber: 1 g.
Exchanges per serving: 1 starch, 1 fat. Carbohydrate options: 1.