Ingredients:
3/4 cup rolled oats
1/2 cup firmly packed light brown sugar
1 teaspoon baking soda
1/2 cup whipped butter, melted
1/4 cup fat free egg substitute
Directions:
Preheat oven to 375 F.
Using a wooden spoon, in medium mixing bowl combine oats, sugar and baking soda; stir in butter and egg substitute.
Drop mixture by teaspoonfuls onto 2 nonstick cookie sheets, leaving about 1-inch between each mound and forming 12 equal cookies per sheet.
Bake until edges of cookies are lightly browned, 8-10 minutes.
Remove cookie sheets from oven; let stand 2 minutes. Transfer cookies to wire rack to cool (cookies will become firmer as they cool).
2 per serving = 3 points.
Servings: 12
Time preparation: 10 min.
Time total: 20 min.