Chocolate Chip Cookies
In every healthy diet, there is still room for a sweet treat once in awhile. And what better than an old favorite - chocolate chip cookies.
The oat bran in the recipe gives it a hearty texture and a little extra fiber. And of course, they still go great with skim milk.
Semi-sweet chocolate pieces
1 c. unsalted margarine
2 ¼ c. all-purpose flour
1 c. sugar
½ c. packed brown sugar
½ c. oat bran or rolled oats (process 2/3 c. rolled oats in blender until ground, substitute for the ½ c. oat bran)
2 egg whites
2 tsp. vanilla
½ tsp. baking soda
¼ tsp. salt
½ of a 6 oz. pkg. miniature semi-sweet chocolate pieces (½ c.)
In a large mixing bowl, beat the margarine with an electric mixer on medium to high speed for 30 seconds. Add about half of the lour, the sugar, brown sugar, oat bran, egg whites, vanilla, baking soda and salt.
Beat mixture until thoroughly combined, scraping the sides of the bowl occasionally. Beat or stir in the remaining flour. Stir in chocolate pieces.
Drop by rounded teaspoonfuls 2 inches apart on an un-greased cookie sheet. Bake in a 375 oven for 8-10 minutes or until edges are lightly browned. Remove the cookies from the cookie sheet and cool on a wire rack.
The oats add a great texture and extra fiber.