Nutrition per serving may change if servings are adjusted.
1 cup rolled oats
½ cup butter, softened
1 cup packed brown sugar
1 teaspoon baking soda
¼ teaspoon salt
1 (8 ounce) container plain low-fat yogurt
1 teaspoon vanilla
2½ cups all-purpose flour
2 cups semisweet chocolate pieces (12 ounces)
Place oats in a shallow baking pan. Bake in a 375°F oven about 10 minutes or until toasted, stirring once. Place oats in a food processor bowl or blender container. Cover and process or blend until ground; set aside.
In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking soda, and salt; beat until combined. Beat in the yogurt, eggs, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in the oats and any remaining flour. Stir in chocolate pieces.
Drop dough by rounded teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the 375°F oven for 9 to 11 minutes or until bottoms are browned. Transfer to a wire rack to cool.