Cakey Chocolate Chip Cookies - New Dieter's Cookbook

1 c rolled oats

1/2 c butter, softened

1 c packed brown sugar

1 tsp baking soda

1/4 tsp salt

1 8-oz container low-fat yogurt

2 eggs (I used egg substitutes)

1 tsp vanilla

2 1/2 c all-purpose flour

2 c semisweet chocolate pieces (12 oz)

Place oats in a shallow baking pan. Bake in a 375 degree oven about 10 minutes or until toasted, stirring once. Place oats in a food processor bowl or blender container. Cover and process or blend until ground; set aside.

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt; beat until combined. Beat in the yogurt, eggs, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in the oats and any remaining flour. Stir in chocolate pieces. (My mixer mixed up everything, including the oats, without a problem).

Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the 375 degree oven for 9 to 11 minutes or until bottoms are light brown. Transfer to a wire rack to cool. Makes about 60 cookies.

Source: Better Homes & Gardens New Dieter's Cookbook 2003 edition