Yield: 48 Servings
|¾ cup||Firmly packed brown sugar|
|6 tablespoons||Margarine; softened|
|6 tablespoons||Skim milk|
|1 teaspoon||Vanilla extract|
|1 cup||All-purpose flour|
|¾ teaspoon||Baking soda|
|½ teaspoon||Ground cinnamon|
|¼ teaspoon||Ground nutmeg|
|1 cup||Quick-cooking oats; uncooked|
|Vegetable cooking spray|
Cream first 3 ingredients at medium speed of an electric mixer until light and fluffy. Add egg; beat well. Add milk and vanilla; beat well.
Combine flour and next 4 ingredients; gradually add to creamed mixture, beating well. Stir in oats and raisins.
Drop dough by rounded tablespoonfuls onto baking sheets coated with cooking spray. Bake at 375 degrees for 9 minutes or until lightly browned. Cool on wire racks.
Per serving: 55 Calories; 2g Fat (27% calories from fat); 1g Protein; 9g Carbohydrate;
4 mg Cholesterol; 51mg Sodium
NOTES : Rebecca Treadwell, of Birmingham, Alabama, was an intern in our Test Kitchens one summer. She left us with this tasty treat from her own files.
Recipe by: Cooking Light, June 1994, page 98 Posted to EAT-LF Digest by Betsy Burtis <ebburtis@...> on Sep 15, 98, converted by MM_Buster v2.0l.