Heavenly chocolate oatmeal cookies

Yield: 48 Servings

Measure Ingredient
1 large Egg
½ cup Packed light brown sugar
½ cup Sugar
¼ cup Vegetable oil
¼ cup Vanilla yogurt, lowfat
1 teaspoon Vanilla extract
1 teaspoon Chocolate extract
1 cup Oatmeal, quick cooking
½ cup Hershey's® cocoa
1⅛ cup Flour
½ teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt

Beat the egg, sugars & oil with a mixer until smooth. Add the yogurt, vanilla & chocolate extracts, oats & cocoa. Add the flour, baking powder, baking soda & salt & beat until well mixed. Let the batter sit about 10 minutes so that the oats can absorb the liquid.

Drop the batter by rounded teaspoonfuls onto baking sheets that have been coated with Pam. Bake at 350F for 7-8 minutes or until the cookies are slightly puffy & no longer look wet. Cool on a wire rack.

Per cookie: 48 cal, 1½ g fat(27%), 4 mg chol, 48 mg sod NOTES : Coffee yogurt can be substituted for the vanilla.

Recipe by: The New Dr. Cookie Cookbook Posted to Digest eat-lf.v097.n080 by JusNeedlin@... on Mar 24, 1997

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