Preparation time: 20 minutes
Cook time: 10-12 minutes
Serves: 18 (medium-sized cookies)
Non-hydrogenated margarine ¼ cup (60 mL)
Brown sugar 1 cup (250 mL)
Egg whites 2 large
Vanilla 1 teaspoon (5 mL)
Whole wheat flour 1 cup (250 mL)
All purpose flour ½ cup (125 mL)
Oats 1 cup (250 mL)
Baking soda 1 teaspoon (5 mL)
Salt ¼ teaspoon (1 mL)
Chocolate chips ½ cup (125 mL)
Note: the chocolate chips can be replaced with an equal quantity of raisins, dried cranberries, or nuts.
- Preheat oven to 350°F (220°C). Spray baking sheet with non-stick cooking oil or cover with a sheet of parchment paper.
- With an electric mixer or a wooden spoon, cream together margarine and brown sugar in a large bowl until light and fluffy. Add egg whites and vanilla to the sugar mixture and combine until smooth.
- In a medium bowl mix together all dry ingredients: flours, oats, baking soda and salt. Divide the dry flour mixture into 3 portions and stir each portion into the wet ingredient mixture until combined. Stir in chocolate chips.
- Drop cookies onto baking sheet 2 inches apart, flatten cookies slightly with hand. Bake for 10-12 minutes, or until golden around the edges. Transfer to a cooling rack and enjoy.
Recipe Provided By: Julie Stephenson, RD Recipe