Quick Chocolate Chip Cookie Cakes
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YIELD Makes 4 dozen cookies
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INGREDIENTS
| 1 | package (18.25 ounces) reduced-fat yellow cake mix |
| 1/2 | cup cholesterol-free egg substitute |
| 1/4 | cup vegetable oil |
| 1/4 | cup reduced-fat sour cream |
| 2 | cups uncooked old-fashioned oats |
| 1/2 | cup reduced-fat semisweet chocolate chips |
PREPARATION:
- Preheat oven to 350°F. Lightly coat cookie sheets with nonstick cooking spray; set aside.
- Combine cake mix, egg substitute, oil and sour cream in medium bowl. Add oats and chocolate chips.
- Drop dough by even teaspoonfuls onto prepared cookie sheets.
- Bake 12 minutes or until lightly browned. Remove to wire racks and cool completely.
This recipe appears in:
Chocolate
NUTRITIONAL INFORMATION:
| Serving Size: | 1 Cookie Cake |
| Fiber | <1 g |
| Carbohydrate | 13 g |
| Cholesterol | <1 mg |
| Saturated Fat | 1 g |
| Total Fat | 3 g |
| Calories from Fat | 29 % |
| Calories | 79 |
| Protein | 1 g |
| Sodium | 74 mg |
DIETARY EXCHANGE:
| Starch | 1 |
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