Tasty Thursday: Healthy Desserts

I'm a sucker for chocolate chip cookies.  So when I saw this made over chocolate chip cookie recipe, I knew I had to try it.  And I will say that it may not have the same consistency as a regular cookie, but it defiantly satisfies my chocolate craving.  And at half the calories it's hard to beat!
3⁄4 cup rolled oats 1
 1⁄4 cups all-purpose flour
1⁄2 teaspoon baking soda 
1⁄2 teaspoon salt
1⁄4 cup extra-light olive oil
3 tablespoons unsalted butter, at room temperature1⁄2 cup sugar
1⁄2 cup dark brown sugar
1 large egg
1 large egg white
1 1⁄2 teaspoons vanilla extract
1 cup mini semisweet chocolate chips

1. Preheat oven to 350°F. Spread oats on a baking sheet; toast for 10 minutes. Remove and turn off oven.
2. Meanwhile, in a medium bowl, mix flour, baking soda, and salt; set aside. In a large bowl, beat together oil, butter, and sugars with an electric mixer. Add egg, egg white, and vanilla, beating until well combined. Fold in oats, flour mixture, and chocolate chips. Cover and refrigerate dough for 1 hour.
3. Preheat oven to 350°F. Place rounded teaspoonfuls of dough 2 inches apart onto two parchment-lined baking sheets. Bake, rotating sheets halfway through, for 10 to 12 minutes or until cookies are set and golden brown. Cool 5 minutes on sheets; transfer to a wire rack and cool completely.

Nutrition score per two chocolate chip cookies:
108 calories, 5g fat (2g saturated), 15g carbs, 2g protein, 1g fiber, 1mg iron, 7mg calcium, 66mg sodium

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