Quick Chocolate Chip Cookie Cakes

by

YIELD Makes 4 dozen cookies

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:

  1. Preheat oven to 350°F. Lightly coat cookie sheets with nonstick cooking spray; set aside.
  2. Combine cake mix, egg substitute, oil and sour cream in medium bowl. Add oats and chocolate chips.
  3. Drop dough by even teaspoonfuls onto prepared cookie sheets.
  4. 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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