2 lg Eggs
3/4 c Granulated sugar
1/4 c Vegetable oil
1 1/2 ts Vanilla extract
2 1/2 c All-purpose flour; u
-nbleached 1 tb Baking powder
1/2 c Semisweet chocolate chips
Recipe by: The New Dr. Cookie Cookbook Preheat oven to 350 degrees; coat a cookie sheet with nonstick cooking spray. Beat the eggs, sugar, oil and vanilla with an electric mixer until smooth. Add the flour and baking powder and beat until well mixed. Stir the chocolate chips into the dough, if using. Drop the dough by large spoonfuls along the baking sheet to form 2 vertical lines. The spoonfuls of dough should be close together. With lightly floured hands, work these 2 lines to make 2 parallel rolls of dough lining each side of the cookie sheet. Leave ample room for spreading between the rolls and on the sides of the cookie sheets. Each roll will spread during baking so that it is about 5 inches wide. Bake the rolls for about 20 minutes, or until lightly browned and slightly firm to the touch. Take the rolls from the oven and reduce the temperature to 300 degrees. Cool the baked roll on the cookie sheet for 10 minutes. Using a serrated knife, cut each roll into 24 slices. Turn each slice on its side as it is cut. Bake the cookies for 10 minutes. Turn the slices onto their other sides and return to the oven for about 5 minutes longer. The cookies on the ends will be done sooner than the rest. Watch carefully to avoid overbrowning. Cool the cookies on wire racks. Penny Halsey (ATBN65B). Nutrition Analysis: (without chocolate chips) 52 calories, 1.5g fat. (with chocolate chips) 57 calories, 2.2g fat. —–