Add whole wheat, white flour and baking soda to medium-size bowl and whisk to blend well. In large mixing bowl, beat the margarine, pancake syrup and both sugars on medium speed until fluffy (about 2 minutes), scraping down the sides of the bowl after a minute. Add egg and vanilla and beat on high speed to combine. Scrape sides of bowl again.
Add the flour mixture to the cookie dough and beat on low until combined. Gently beat in the oats, blueberries and white chocolate. Use a cookie scoop to form about 26 cookies on prepared baking sheets. Bake until lightly brown, about 10 minutes. Transfer cookies to wire cooling rack. Store cookies in a sealable bag or airtight container for several days or freeze for later.
Servings: About 26 cookies
Time to Prepare: Hands on: 15 minutes, Total time: 25 minutes
Nutritional Information: Per cookie: 135 calories (calories from fat: 30%), 2g protein, 22g carbohydrates, 4.5g fat, 1.3g saturated fat, 1.6g monosaturated fat, 1.3g polyunsaturated fat, 9mg cholesterol, 1.5g fiber, 87mg sodium, 0.2g omega-3 fatty acids, 1g omega-6 fatty acids, 2 WW points
Submitted By: Kyle
Original Source: Atlanta Journal-Constitution
SOOOOOO yummy!!!!!!! Nice and chewey and a great change to oatmeal-raisin!!!