Yields: About 4 dozen cookies Each cookie about 90 calories, 1g protein, 16g carbohydrate, 2g total fat(1g saturated)4mg cholesterol, 65mg sodium.more
Nonstick cooking spray or parchment paper..
cup light canola oil or corn oil
cup packed dark brown sugar
large egg whites
l large egg
teaspoons vanilla extract
cups all purpose flour
cup quick-cooking oats; uncooked
cup low-fat semisweet-chocolate
cup dark seedless raisins
teaspoon baking soda
Preheat oven to 350 degrees.. Spray or use parchment paper to line pans.(I use parchment paper) In large bowl, with mixer at low speed, beat canola or corn oil, brown sugar, and sugar until combined. Increase speed to high; beat until light and fluffy. Add egg whites, egg, and vanilla extract; beat until smooth. With spoon, stir in flour, oats, chocolate pieces, raisins, baking soda, and salt until combined. Drop dough by level tablespoons, about 2 inches apart, on cookie sheets. Place cookie sheets on 2 oven racks. Bake cookies 9 minutes until golden brown, rotating cookie sheets between upper and lower racks halfway through baking time. With pancake turner, remove cookies to wire racks to cool. Repeat until all batter is used. Store cookies in tightly covered containers.