Oatmeal raisin cookies (sweet 'n low)
3 Dozen
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Quick-cooking oats |
| ¾ | cup | All-purpose flour |
| ½ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Baking powder |
| ¼ | teaspoon | Ground ginger |
| ⅛ | teaspoon | Salt |
| ½ | cup | Reduced-calorie stick margarine |
| ⅓ | cup | Light brown sugar, packed |
| 4 | packs | Sweet'N Low (or 1-1/4 ts bulk) |
| 2 | Egg whites | |
| 1 | teaspoon | Vanilla extract |
| ⅓ | cup | Raisins |
Directions
1. Preheat the oven to 375øF. In a medium bowl, combine the oats, flour, cinnamon, baking powder, ginger and salt; set aside. In a large bowl, mix the margarine, sugar, Sweet'N Low, egg whites and vanilla with an electric beater. Stir in the dry ingredients until well blended. Add the raisins.
2. Spray cookie sheets with nonstick cooking spray. Drop the dough by rounded teaspoons onto cookie sheets. Bake 8 to 10 minutes, or until lightly browned. Cool on a wire rack. Makes 3 dozen cookies or 18 servings.
Per Serving (2 cookies): 95 calories, 2 g protein, 15 g carbohydrate, 3 g fat, 1 g saturated fat, 0 mg cholesterol, 85 mg sodium Diabetic Exchanges: 1 starch/bread exchange,½ fat exchange Tip: Dark metal or dark-colored nonstick baking sheets produce browner cookies than shiny metal or light-colored nonstick baking sheets.
From Sweet 'N Low Formatted by R. Thompson