Donna's Carrot Oatmeal Chocolate Chip Breakfast Cookies

Published On: Feb 19 2009 05:38:36 AM CST   Updated On: Feb 19 2009 09:36:38 AM CST

Enjoy these soft, nutritious cookies for a quick, "breakfast-on-the-go" with a glass of milk. Do not expect them to replace your favorite high calorie, high fat cookie but they are surprisingly good tasting and they may even become your favorite.

4 ounces Neufchatel reduced fat cream cheese 1/4 cup butter or margarine 1 cup brown sugar 1/2 cup white sugar 1/2 cup Egg Beaters, 99 percent egg substitute, or 2 eggs 2 teaspoons vanilla 1 teaspoon salt 1 teaspoon baking soda 1/2 cup unsweetened or lite applesauce* 8 ounces peeled carrots, finely grated** (about 2 cups) 1-3/4 cups flour 3 cups rolled oats 1 cup chocolate chips 1 cup chopped walnuts or additional chocolate chips 3/4 cup dried cranberries or raisins, optional

Preheat oven to 375 degrees. Grease cookie sheets. In a large bowl, combine cream cheese, butter, brown sugar, and white sugar. Beat until light and fluffy.

Add egg substitute or eggs, vanilla, salt, and baking soda. Mix well. Add applesauce and carrots and mix. Add flour and mix. Add oatmeal and mix. Add chocolate chips and nuts.

Add cranberries or raisins if desired. Mix well.

Using 2 teaspoons, form small ball of dough on cookie sheet. Press down lightly with the back of the spoon. Bake for 12 - 14 minutes or just until beginning to brown. Do not over bake.

Remove cookies from cookie sheet and cool on racks. Place in zip lock bags or store in covered container.

*If you do not have applesauce, substitute an additional 2 tablespoons butter.

**Finely grate carrots with a grater or in a small food processor.

Serves 100 small cookies

Nutritional Information per cookie:

Calories 45 Fat, gm.: 1.5 Protein, gm.: 1 Carbs, gm.: 7 Cholesterol, mg.: 0 Fiber, gm.: 0.5