Preheat oven to 350 degrees Fahrenheit.

Cream together Splenda, light brown sugar, Smart Balance light butter spread, egg whites, and vanilla extract until smooth.

In a separate bowl, combine all-purpose flour, whole wheat flour, quick-cooking oats, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just moistened.

Be careful not to overmix the dough.

Stir in the semisweet chocolate chunks.

Drop by rounded teaspoonfuls onto baking sheets that have been sprayed with nonstick spray, leaving 2 inches between cookies.

Bake for 10 minutes, or until the edges are lightly browned.

Remove cookies from baking sheets and transfer to wire racks to cool completely.