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"PinterestFacebookDo you consider chocolate chip cookies untouchable--as in, you don&amp;#39;t want to mess with this perfect food and make it low-fat? Honestly, that&amp;#39;s how I have felt in the past. My attitude: You might as well just enjoy one full-fat cookie, rather than several substandard low-fat cookies. But that was before I tried this amazing recipe...\n****Here&amp;#39;s the tasty and light chocolate chip cookie recipe that I&amp;#39;m currently loving, courtesy of *Eating Well *magazine:\nIngredients:\n*3/4 cup rolled oats\n*1 cup whole-wheat flour\n*1/2 teaspoon baking soda\n*1/2 teaspoon salt\n*1/4 cup butter, softened\n*1/4 cup canola oil (NOTE: I used a little less, to further cut back on fat--you could do the same, if you want)\n*1/3 cup granulated sugar\n*1/3 cup brown sugar\n*1 large egg\n*1 teaspoon vanilla extract\n*1 cup chocolate chips\nPreparation:\nPreheat oven to 350\uFFFD?F. Coat 2 baking sheets with cooking spray. Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips. Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.\nEnjoy! (P.S. Each cookie is less than 100 calories, and this recipe makes about 2 dozen+ cookies)\nMore cookie news from Vitamin G:\nAdmit it, you eat cookie dough. \nAlmost guilt-free cookies.\nCookies that taste like pecan pie, without all the fat.\nPhoto: iStock"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.glamour.com/story/afternoon-snack-wholewheat-low>