Double-Chocolate Oatmeal Cookies

By melanieroe

Prep Time: 20 Min
Total Time: 1 Hr 30 Min
Makes: About 3 dozen cookies

NUTRITION INFORMATION:
1 Cookie: Calories 110 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 15mg; Sodium 60mg; Total Carbohydrate 17g (Dietary Fiber 2g, Sugars 8g); Protein 2g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 6% Exchanges: 1/2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 cup packed brown sugar
• 1/2 cup butter or margarine, softened
• 3/4 cup Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
• 1 egg or 1/4 cup fat-free egg product
• 1 teaspoon vanilla
• 1/3 cup unsweetened baking cocoa
• 2/3 cup Gold Medal® all-purpose flour
• 2/3 cup Gold Medal® whole wheat flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 cups old-fashioned or quick-cooking oats
• 1/3 cup miniature semisweet chocolate chips or white chocolate chips

Details

Servings 3
Adapted from pillsbury.com

Preparation

Step 1

1. Heat oven to 350ºF. In large bowl, mix sugar, butter, yogurt, egg and vanilla. Stir in remaining ingredients. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
2. Bake 11 to 13 minutes or until almost no indentation remains when touched. Immediately remove from cookie sheet.
High Altitude (3500-6500 ft): Bake 12 to 14 minutes.