Recipe by wife2abadge
This is a chewy, cakey-type cookie, rather than a thin crisp one. I definitely don't like this made with mini chocolate chips. The original recipe said to bake at 375 for 10-12 minutes, but I burned the first batch terribly, so I bake them at 350 for 10-12 minutes. The batter is VERY thick, but you shouldn't need to add extra milk or melt the butter -- I never have and they always turn out well.
Top Review by AmyZ
These were delicious and even better than I'd hoped! I read the other review so added 4 T milk instead of 2. This did help make the batter a bit more manageable, but it's still crumbly. Just use your fingers to form the dough before dropping on the cookie sheet. Mine cooked perfectly in 8 mins and weren't cakey at all. I got 56 cookies out of the batch, which brings the calories down to only 64 per cookie. So delicious, what a winner!!
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1⁄2 cup quick-cooking oats
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup white sugar
- 1⁄2 cup packed brown sugar
- 1⁄3 cup butter
- 2 egg whites
- 2 tablespoons skim milk
- 1 teaspoon vanilla extract
- 6 ounces semisweet chocolate chunks
Directions See How It's Made
- Combine sugars, butter, eggs whites, and vanilla til creamy.
- Combine the flours, oats, soda, and salt and add to butter mixture.
- Stir just until moistened -- do not overmix.
- Stir in chocolate pieces.
- Drop by rounded teaspoonfuls, 2 inches apart on baking sheets that have been sprayed with nonstick spray.
- Bake at 350 degrees for 10 minutes or until the edges are lightly browned.
- Remove cookies to racks to cool.