- 1/4 cup [60 g] soft margarine
- 1/4 cup [60 mL] vegetable oil
- 1/2 cup [125 mL] brown sugar
- 1/3 cup [75 g] sugar
- 2 egg whites
- 2 tablespoons [30 mL] partly skimmed 2% milk
- 1 teaspoon [5 mL] vanilla
- 12 ounces [340 g] milk chocolate or caramel chips, to taste
- 1 cup [250 mL] rolled oats
- 1 cup [250 mL] whole wheat flour
- 1 cup [140 g] all-purpose flour
- 1 teaspoon [5 mL] baking powder
- 1/2 teaspoon [2.5 mL] salt
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- Preheat oven to 350°F [180°C].
- Into a large bowl, cream together margarine, vegetable oil, brown sugar and sugar.
- Add egg whites, milk and vanilla; mix well.
- Add milk chocolate or caramel chips, rolled oats, whole wheat and all-purpose flours, baking powder and salt.
- Mix well.
- Shape dough into small balls; arrange apart onto a lightly greased cookie sheet.
- Using a fork, lightly press down each ball.
- If dough sticks to the fork, lightly sprinkle the fork with flour.
- Bake cookies into preheated oven, until lightly golden underneath.
- Transfer onto wire racks; leave to cool completely.
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