CHOCOLATE CHIP-OATMEAL COOKIES Nonstick cooking spray 2 1/4 cups old-fashioned rolled oats 3/4 cup all-purpose flour 3/4 teaspoon baking powder 1/3 teaspoon baking soda 1/8 teaspoon salt 1 tablespoon plus 2 teaspoons skim milk 2/3 cup packed dark brown sugar 1/3 cup granulated sugar 3 tablespoons unsalted butter, at room temperature 3 tablespoons canola oil 1 egg white 2 teaspoons vanilla extract 2/3 cup semisweet chocolate mini-chips

Preheat oven to 375°F. Coat several baking sheets with nonstick cooking spray.

In food processor or blender, grind 1 1/4 cups of the oats to a powder. In medium bowl, stir together ground oats, flour, baking powder, baking soda and salt. In small bowl, stir together remaining 1 cup oats and the milk; set aside.

In large bowl, with electric mixer on medium speed, beat brown sugar, granulated sugar, butter and oil until light and smooth. Beat in egg white and vanilla. Reduce speed to low; beat in 1/2 of vanilla. Reduce speed to low; beat in 1/2 of flour mixture. By hand, stir in remaining flour mixture, oat-milk mixture and chocolate until just combined.

With lightly oiled hands, form dough into 1-inch balls. Place balls on prepared baking sheets at least 2 inches apart. Flatten each ball to 1/4-inch thickness.
Bake about 8 minutes, until cookies just begin to brown at edges. Cool on baking sheet for 2 minutes. With spatula, transfer cookies to wire racks.

Makes 40 cookies.

Per serving: About 77 calories, 1 g proteins, 12 g carbohydrates, 3 g fat, 35% calories from fat, 2 mg cholesterol, 31 mg sodium, 1 g fiber.

[Eating Light, Women's Day Special]