Preheat oven to 375ºF.
1/3 C. margarine, softened
1/2 C. firmly packed brown sugar
1 egg
3 tsp. vanilla extract
3/4 C. all−purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
3/4 C. quick cooking rolled oats
1/3 C. semisweet chocolate chips
Beat margarine at medium speed with an electric mixer until light and fluffy; gradually add brown sugar and beat well. Add egg and vanilla, beating well. Combine flour, baking soda and salt. Gradually add flour mixture to margarine mixture, mixing well. Stir in oats and chocolate chips. Coat cookie sheets with cooking spray. Using 2 teaspoons, drop dough onto cookie sheets, leaving about 2 inches between each cookie. Portion the dough so that you make about 3 dozen cookies. Bake 10 minutes or until light brown. Store in airtight container.
Yields 3 dozen cookies. Serving size: 2 cookies. Exch:1 starch, 1/2 fat, 1 carbos Nutr. Info per serv: Cals: 101, Carb: 14g, Prot: 1g, Fat: 4g, Sat. Fat: 1g, Sod 120mg, Fiber:1g
1/3 C. margarine, softened
1/2 C. firmly packed brown sugar
1 egg
3 tsp. vanilla extract
3/4 C. all−purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
3/4 C. quick cooking rolled oats
1/3 C. semisweet chocolate chips
Beat margarine at medium speed with an electric mixer until light and fluffy; gradually add brown sugar and beat well. Add egg and vanilla, beating well. Combine flour, baking soda and salt. Gradually add flour mixture to margarine mixture, mixing well. Stir in oats and chocolate chips. Coat cookie sheets with cooking spray. Using 2 teaspoons, drop dough onto cookie sheets, leaving about 2 inches between each cookie. Portion the dough so that you make about 3 dozen cookies. Bake 10 minutes or until light brown. Store in airtight container.
Yields 3 dozen cookies. Serving size: 2 cookies. Exch:1 starch, 1/2 fat, 1 carbos Nutr. Info per serv: Cals: 101, Carb: 14g, Prot: 1g, Fat: 4g, Sat. Fat: 1g, Sod 120mg, Fiber:1g
