Prep 15 mins
Cook 25 mins
This is a recipe that I've modified to suit our tastes. The result is a chewy, delicious cookie that won't make you feel guilty for eating it! Sometimes I've added golden raisins along with the chocolate chunks. You also can use regular chocolate chips, or substitute butterscotch chips.
- 1⁄2 cup white sugar
- 3⁄4 cup brown sugar
- 3 tablespoons white corn syrup
- 3 tablespoons canola oil
- 1 teaspoon vanilla extract
- 3 egg whites or 3 egg substitute
- 2 1⁄4 cups flour
- 1 teaspoon baking soda
- 3⁄4 teaspoon salt
- 1 1⁄2 cups of regular rolled oats
- 2 cups semisweet chocolate chunks or 2 cups regular chocolate chips
- In a large bowl, combine the white and brown sugar, the corn syrup and oil. Mix well.
- Add the egg whites, along with the vanilla extract. Beat for two minutes, or until well blended.
- In another bowl, combine the flour, baking soda and salt.
- Add to sugar mixture, stirring until well combined.
- Add the rolled oats and chips. Stir well, mixture will be thick.
- Using a tablespoon to measure, roll dough into balls, and place onto greased cookie sheets.
- Flatten with a glass dipped in sugar.
- Bake for 7-8 minutes.
- Cookies will not easily brown on top, due to low fat content. Check the bottom of cookies for a light brown color.