Quick Chocolate Chip Cookie Cakes
by the Editors of Easy Home Cooking Magazine
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Quick Chocolate Chip Cookie Cakes
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.
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 |
This recipe appears in: Chocolate