EAT RIGHT

Oatmeal Chocolate Pecan Breakfast Cookies

1/2 cup reduced-fat canola margarine (8 grams fat per tablespoon), with plant sterols, if desired
3/4 cup dark brown sugar, firmly packed
1/2 teaspoon salt (optional)
2 teaspoons vanilla extract
1 large egg (use a higher omega-3 brand if available)
1/4 cup egg substitute
1 cup whole-wheat flour
1/2 cup unbleached white flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 1/2 cup 100% whole grain rolled oats
3/4 cup walnut or pecan pieces (coarsely chopped can also be used)
1 cup high-cocoa bittersweet or semisweet mini or regular chocolate chips

• Preheat oven to 350 degrees. Line two cookie sheets with parchment paper or coat nonstick cookie sheets with canola cooking spray.
• In large mixing bowl, beat margarine, brown sugar, salt (if desired), and vanilla with electric mixer until well blended and fluffy (about 2 minutes), scraping side of bowl halfway. Beat in egg, then egg substitute.
• In medium bowl, combine flours, baking soda, cinnamon, nutmeg, and clove. Add flour mixture all at once to margarine mixture and beat on low speed just until mixed. With wooden spoon, stir in oats, nuts, and chocolate chips.
• In medium bowl, combine flours, baking soda, cinnamon, nutmeg, and clove. Add flour mixture all at once to margarine mixture and beat on low speed just until mixed. With wooden spoon, stir in oats, nuts, and chocolate chips.

Makes 22 cookies

Each serving is 2 cookies:
194 calories, 5 g protein, 26 g carbohydrate, 7.5 g fat, 2.6 g saturated fat, 2.2 g monounsaturated fat, 2.5 g polyunsaturated fat, 10 mg cholesterol, 3 g fiber, 98 mg sodium. Calories from fat: 36% Omega-3 fatty acids = 0.4 gram, Omega-6 fatty acids = 1.7 grams.

Each serving counts as 1 whole grain, 1 startch, 1 high protein, 1 oils & fats