Chickpea Chocolate Chip Cookies

I remembered Jenny making these so I googled them and changed them a little and they're delicious. I put my changes in ()

1 cup firmly packed light or dark brown sugar brown sugar (a little less)
¾ cup trans fat free soft tub margarine spread (used butter)
2 large egg whites (used one egg)
2 tsp vanilla extract
1 (15 oz) can chickpeas, drained and rinsed (aka garbanzo beans)
2 cups (12 ounces) semi-sweet chocolate chips
¾ cup chopped walnuts (optional)
¾ cup raisins (optional) (didn't use, gross)
2 cups all purpose flour (used a little more due to butter melting a little)
½ cup old fashioned oats
1 tsp baking soda
1/4 t salt

Preheat oven to 350. Coat a baking sheet with cooking spray.

In a large mixing bowl or the bowl of an electric mixer, beat the sugar and margarine with a wooden spoon or on medium speed until smooth. Beat in the egg whites and vanilla, then the chickpeas and chocolate chips (put chips in after everything else). Add the flour, oats, baking soda and salt, and mix on low speed until a thick dough forms. (In retrospect, I should have mashed the chickpeas with a fork before putting them in the bowl, but it didn't matter that much. It was hard to taste even the intact chickpeas in the cookies.)

Drop the dough by the tablespoonful onto the baking sheet, spacing the cookies about 2 inches apart. Press gently with a fork to flatten. Bake until the cookies are golden brown and just set, 11 to 13 minutes; do not overbake. Transfer to a rack to cool.

Store in an airtight container for up to 3 days.