1 lg Egg
1/2 c Brown sugar, packed
1/2 c Granulated sugar
1/4 c Vegetable oil
1/4 c Lowfat vanilla yogurt
(gelatin-free Or lowfat coffee yogurt 1 ts Vanilla extract
1 ts Chocolate extract
1 c Rolled oats; quick-cooking
1/2 c Unsweetened cocoa powder
1 1/8 c All-purpose flour; u
-nbleached 1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
Recipe by: The New Dr. Cookie Cookbook Preheat oven to 350 degrees; coat 2 cookie sheets with nonstick cooking spray. Beat the egg, sugars and oil with an electric mixer until smooth. Add the yogurt, vanilla extract, chocolate extract, oats and cocoa; beat again. Add the flour, baking powder, baking soda and salt; beat until well mixed. Let the batter sit for about 10 minutes so that the oats can absorb the liquid. Drop the batter by rounded teaspoonfuls about 2 inches apart onto the cookie sheets and bake for 7 to 8 minutes, or until the cookies are slightly puffy and no longer look wet. Cool on wire racks. Repeat until all of the cookies are baked. Penny Halsey (ATBN65B). Nutrition Analysis: 50 calories, 1.5g fat. —–