1 c. butter
6 packets Sugar Twin
1 tsp. brown Sweet & Low
3 lg. egg whites at room temperature
1 tbsp. vanilla extract
1 c. unbleached flour
1 c. oatmeal (reg. or quick)
1 tsp. baking soda
1/4 c. water at room temperature
1/2 c. mini semisweet chocolate chips

Cream butter, Sugar Twin and brown Sweet & Low until light and fluffy. Add egg whites and vanilla to creamed mixture and beat at medium speed for 1 minute.

Stir together dry ingredients to blend. Add water to creamed mixture along with the flour mixture and mix at medium speed for 1 minute or until smooth.

Add chocolate chips to dough and mix lightly. Drop by tablespoon onto non-stick cookie sheet or cookie sheet that has been coated with non-stick vegetable spray. Press down lightly with fingers dipped in cold water to form a circle about 2 inches across.

Bake 12-15 minutes or until browned (46 cookies).

Exchange: 2 cookies = 1 starch, 1 1/2 fats; 140 calories.