Tantalizing Tuesday Chocolat Chip Cookies with chickpeas

I have decided to spice things up with a recipe on Tuesdays!

This recipe was modified from one in Deceptively Delicious by Jessica Seinfeld.
http://www.deceptivelydelicious.com/site/

Chocolate Chip Cookies (with chickpeas)
makes 2 dozen cookies

1 cup firmly packed brown sugar
3/4 cup trans fat free soft tub margarine spread (I used shortening, because we were out of margarine and added a touch of butter flavoring)
2 large egg whites (I used 2 whole eggs)
2 tsp. vanilla extract
1 15oz can chickpeas, drained and rinsed
2 cups (12 oz.) semi sweet chocolate chips
3/4 cup chopped walnuts (optional)
3/4 cup raisins (optional)
2 cups all purpose flour
1/2 cup old fashioned oats (I used a bit more than that)
1 tsp baking soda
1/4 tsp salt
(I added about 1/8 cup ground flax)

Preheat oven to 350°. Coat a baking sheet with cooking sprayIn a large mixing bowl, or the bowl of an electric mixer, beat the sugar and magarine with a wooden spoon or on medium speed until smooth. Beat in the egg whites and vanilla, then the chick peas and chocolate chips (and optional ingredients). Add the flour, oats, baking soda, and salt, and mix on low speed until a thick dough forms.Dropt the dough by the tablespoonful onto the baking sheet, spacing the cookies about 2 inches apart. (They don't spread much) Press gently with a fork to flatten. Bake until the cookies are golden brown and just set, 11 - 15 minutes; do not overbake. Transfer to a rack to cool. Store in an airtight container for up to 3 days (if they last that long).