Serves: 72
Total Calories: 89
Heat oven to 375°F. Grease cookie sheets. In large bowl, combine sugar, brown sugar, oil, vanilla, egg whites, pudding mix and sour cream at low speed until moistened beat 2 minutes at medium speed. Add flour, rolled oats, baking soda and salt mix at low speed until blended. By hand, stir in pecans and chocolate chips. * Drop by rounded tablespoonfuls 2 inches apart onto greased cookie sheets.
Bake at 375°F. for 6 to 7 minutes or until set. DO NOT OVERBAKE. Cool 1 minute remove from cookie sheets.
*TIP: If dough is too soft, cover with plastic wrap and refrigerate about 1 hour, or stir in an additional 1/4 cup flour for easier handling.
HIGH ALTITUDE - Above 3,500 feet: No change.
Nutrition Per Serving (1 cookies): Calories 100 Protein 19 Carbohydrate 13g Fat 5g Sodium 45mg
PICTURE: Top to bottom: Oatmeal Carmelitas, Choconut Chippers
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Choconut Chippers recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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