Chocolate-Chip Cookies Recipe Substitution

Prep 15 min Cook 24 min Serves 12

1 1/2 cups all-purpose flour

3/4 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1 cup packed dark brown sugar

1/4 cup unsalted butter, softened [I usually use salted butter and it tastes fine.]

1 tsp. vanilla extract

1/4 cup fat-free sour cream

1 large egg

3/4 cup quick-cooking (not instant) rolled oats

1/2 cup mini-chocolate chips

1. Preheat the oven to 350F.  Spray 2 large baking sheets with nonstick spray.

2. Combine the flour, baking powder, baking soda, and salt in a bowl; set aside.  With an electric mixer on medium-high speed, beat the brown sugar, butter, and vanilla in a large bowl until blended.  Beat in the sour cream and egg.  With the mixer on low speed, add the flour mixture and beat until blended, about 1 minute.  Stir in the oats and chocolate chips.

3. Drop the dough by level tablespoonfuls onto the baking sheets about 1 inch apart, making a total of 36 cookies.  Dip the bottom of a glass in flour and press the floured glass against each mound to make a 2 1/2-inch round.  Bake, 1 sheet at a time, until lightly browned, about 12 minutes.  Transfer to racks and cool.  Repeat with the remaining cookies.

PER SERVING (3 cookies): 149 cal, 5 g fat, 3 g sat fat, 0 g trans fat, 19 mg chol, 117 mg sod, 26 g carb, 1 g fib, 2 g prot, 33 mg calc.  POINTS value: 3. (from May/June 2008 Weight Watchers magazine)