Ingredients
- 1 egg
- 1 c rolled oats
- 1 1/8 c all purpose flour
- 1/2 c brown sugar
- 1/2 c granulated sugar
- 1/4 c lowfat vanilla yogurt
- 1/4 c vegetable oil
- 1/2 c unsweetened cocoa powder
- 1 ts chocolate extract
- 1 ts vanilla extract
- 1/2 ts baking powder
- 1/2 ts baking soda
- 1/4 ts salt
Recipe by: The New Dr. Cookie Cookbook Preheat oven to 350 degrees; coat 2 cookie sheets with nonstick cooking spray. Beat the egg, sugars and oil with an electric mixer until smooth. Add the yogurt, vanilla extract, chocolate extract, oats and cocoa; beat again. Add the flour, baking powder, baking soda and salt; beat until well mixed. Let the batter sit for about 10 minutes so that the oats can absorb the liquid. Drop the batter by rounded teaspoonfuls about 2 inches apart onto the cookie sheets and bake for 7 to 8 minutes, or until the cookies are slightly puffy and no longer look wet. Cool on wire racks. Repeat until all of the cookies are baked. Penny Halsey (ATBN65B). Nutrition Analysis: 50 calories,
1.5g fat. ----
