Slice and Bake Chocolate Cookies

Slice and Bake Chocolate Cookies (Thank you Jacque for making them and Dana for typing the recipe)
1 points per serving/ 2 cookies per serving/42 cookies per recipe

1/4 c old-fashioned (rolled) oats
1 c all-purpose flour
½ c unsweetened Dutch-process cocoa
¼ tsp baking soda
¼ tsp salt
4 Tbsp light stick butter, softened
½ c granulated sugar
½ c packed brown sugar
1 large egg white
1 ½ tsp vanilla extract

Put the oats in a blender and blend until finely ground. Sift the flour, cocoa, baking soda, and salt into a small bowl; stir in the ground oats.

With an electric mixer on medium speed, beat the butter, granulated sugar, and brown sugar in a large bowl until creamy. Beat in the egg white and vanilla. Reduce the mixer speed to low and beat in the flour mixture just until blended. Refrigerate the dough about 15 minutes.

Shape the dough into an 11-inch log and wrap tightly in plastic wrap. Refrigerate until firm, at least 2 hours or up to 4 days.

Preheat the oven to 350ºF. Spray 2 large baking sheets with nonstick spray. Cut the log into scant 1/4-inch slices and arrange 2 inches apart on the prepared baking sheets. Bake until the cookies puff then fall, about 10 minutes. With a spatula, transfer the cookies to wire racks and let cool.

Per serving (2 cookies): 80 cal, 1 g fat, 1 g sat fat, 0 g trans fat, 3 mg chol, 62 mg sod, 16 g carb, 1 g fib, 1 g pro, 8 mg calc. Points value: 1.