YIELD Makes 4 dozen cookies
|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|
- 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
|Serving Size:||1 Cookie Cake|
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||29 %|