Entenmann's fat-free oatmeal raisin cookies

48 Servings

Ingredients

Quantity Ingredient
1 tablespoon Molasses
3 Raw egg whites
1 cup Dark raisins
1½ teaspoon Vanilla
1 cup Light brown sugar; packed
1 cup Granulated sugar
½ cup Non-fat dry milk powder
½ teaspoon Cinnamon
1½ teaspoon Baking powder
2½ cup Quaker brand quick-cooking; rolled oats
1 cup All-purpose flour

Directions

WALDINE VAN GEFFEN VGHC42A

Put molasses, egg whites and raisins into blender and blend on high speed just to mince but not to puree (about 5-10 seconds). Empty mixture into medium mixing bowl. With mixer beat in on medium speed each of the remaining ingredients, beating well after each addition, adding both the oats and flour in small portions. Switch to mixing spoon if dough becomes too stiff for mixer. Lightly spray cookie sheet with Pam and wipe off excess lightly with paper towel; any excess of the cookie sheet may burn while cookies are baking. You need only a very light film of the Pam just to keep cookies from sticking. Use 1 measuring teaspoonful of dough for each cookie and place 2" apart on prepared cookie sheet. Bake in preheated 350~ oven 6-8 minutes. Do not overbake. Cool on paper towels, removing from cookie sheets carefully. Source: Gloria Pitzer Posted to EAT-L Digest 26 Sep 96 Date: Fri, 27 Sep 1996 07:20:28 -0400 From: Lilia Prescod <lprescod@...>

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