Special Correspondent reporting for duty!

Chocolate Chip Cookies
Taken from Deceptively Delicious

1c. firmly packed light or dark brown sugar
3/4 c. transfat free soft tub margarine
2 large egg whites
2 tea. pure vanilla extract
1 15 oz. can chickpeas drained and rinsed (not pureed in this recipe gals)
2c. semi sweet chocolate chips
3/4 c. chopped walnuts (optional)
3/4 c. raisins (optional)
2 c. all purpose flour
1/2 c. old fashioned oats
1 tea. baking soda
1/4 tea. salt

Preheat the oven to 350 and coat a baking sheet with cooking spray

In a large mixing bowl beat the sugar and margarine with a wooden spoon or on medium speed until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips. Add the flour, oats, baking soda, and salt and mix on low speed until a thick dough forms.

drop the dough by the tablespoonful onto the baking sheet spacing the cookies about 2 inces apart. Press gently with a fork to flatten. Bake until the cookies are gorld brown and just set. 11 to 13 minutes; do not overbake.
stor in an airtight container for up to 3 days.

Makes 2 dozen and I haven't pointed these yet so be careful. I may make them this weekend. Please post a review if anyone makes them before me!

Specialist Barron......out.............