CHOCOLATE CHIP-OATMEAL COOKIES

Prep time: 15 minutes

Cook time: 10 minutes

Makes 36

85 calories

70 mg sodium

14 g carbohydrate

1 cup all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1 cup old-fashioned oats

4 tablespoons margarine

2/3 cup packed light brown sugar

½ cup granulated sugar

1 large egg

1 ½ teaspoon vanilla

1/3 teaspoon vanilla

1/3 cup reduced fat sour cream

¾ cup semisweet chocolate chips

1. Preheat the oven to 375 degrees F.
2. Line two large baking sheets with parchment paper.
3. Whisk flour, baking soda, and salt in a medium bowl.
4. Stir in the oats.
5. Cream margarine, brown sugar, and granulated sugar in large bowl with electric mixer at high speed until well blended.
6. Add egg and vanilla, and beat until light yellow and creamy, about 3 minutes.
7. Blend in sour cream with wooden sppon, then flour mixture all at once, just until combined (don’t overmis or the cookies may become tough).
8. Stir in chocolate chips.
9. Drop dough by heaping teaspoonsfuls 2 incesapartonto baking sheets.
10. Bake cookies until golden, about 10 minutes.
11. Cool on baking sheets 2 minutes, then transfer to wrie racks and cool completely.
12. Store in airtight container for up to 2 weeks or freeze for up to 3 months.

By using only half the fat and margarine instead of butter, you’ve significantly cut the saturated fat. The reduced fat sour cream also helps to keep the melt-in-your-mouth taste high and the fat low.