Cocoa-Oatmeal Cookies
Submitted by gabby30
Lighter cocoa oatmeal cookies made with egg whites and nonfat yogurt instead of whole eggs and butter. Studded with mini chocolate chips and chewy with 3 cups of quick oats. Makes a whopping 66 cookies.
YIELD
66 servingsPREP
10 minCOOK
15 minREADY
25 minThese cocoa oatmeal cookies sneak in a few healthy swaps without sacrificing the chewy, chocolatey goodness you’re after. Nonfat yogurt replaces some of the fat, egg whites stand in for whole eggs, and three cups of quick oats give each cookie a hearty, satisfying bite.
Mini chocolate chips (or carob chips if you prefer) are scattered through the batter for little bursts of melty sweetness. A touch of chocolate extract, if you have it, deepens the cocoa flavor even further.
The yield is massive: 66 cookies from one batch. Bake a sheet, freeze the rest of the dough, and you’ve got fresh cookies on demand for weeks.
Pro Tips
- Use quick-cooking oats, not old-fashioned; they absorb moisture differently and give the right texture here
- Pull the cookies when they barely hold an indentation; they firm up significantly as they cool
- Scoop the dough onto sheets and freeze, then transfer frozen dough balls to a bag for bake-anytime convenience
Ingredients
Directions
Heat oven to 350℉ (180℃).
Mix sugar, margarine, yogurt, water, vanilla, chocolate extract and egg whites in large bowl.
Stir in remaining ingredients.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 9 to 11 minutes or until almost no indentation remains when touched.
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