- 1 3/4 c. flour
- 3/4 tsp. baking soda
- 3/4 tsp. baking powder
- 1/4 tsp. salt
- 1/4 c. olive oil
- 1 c. brown sugar, packed
- 2 eggs
- 1/3 c. corn syrup
- 1 T. skim milk
- 2 tsp. vanilla
- 1/4 c. nonfat sour cream
- 2 c. oatmeal
- 1 c. chocolate chips
Preheat oven to 375 degrees.
In a large bowl, mix the first 4 ingredients until well blended. Add the oil, brown sugar, eggs, corn syrup, milk, vanilla and sour cream. Beat on medium speed with a blender until well mixed. Carefully add the oatmeal and chocolate chips. Stir until well blended. Allow to set for 10 minutes or until oatmeal absorbs some moisture.
Drop the mixture by heaping tablespoonfuls onto a cookie sheet coated with nonstick spray. Leave about 2 1/2 inches between each drop.
Bake the cookies for 10 minutes or until golden brown. Do not over bake! Let the cookie sheet stand for 2 minutes before transferring the cookies to a cooling rack. If desired, serve with low fat vanilla ice cream.
- Yields: about 3 dozen cookies
- Preparation Time: 1 hour
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