Ingredients
- 2 egg whites
- 1/2 carob chips
- 3 c quick-cooking oats
- 1 1/2 c sugar
- 1 1/4 c all purpose flour
- 1/2 c nonfat yogurt (plain)
- 1/2 c margarine
- 1/2 c miniature semisweet
- 1/4 c cholesterol-free egg product
- 1/4 c water
- 3/8 c cocoa
- 1 ts vanilla
- 1/2 ts chocolate extract
- 1/2 ts baking soda
- 1/4 ts salt
Recipe by: Betty Crocker's Low-Fat Heat oven to 350 degrees. Mix sugar, margarine, yogurt, water, vanilla, chocolate extract and egg whites in large bowl. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 9 to 11 minutes or until almost no indentation remains when touched. ABOUT 5-1/2 DOZEN COOKIES ----
