Yield: 48 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Firmly packed brown sugar |
| 6 tablespoons | Margarine; softened |
| ¼ cup | Sugar |
| 1 \N | Egg |
| 6 tablespoons | Skim milk |
| 1 teaspoon | Vanilla extract |
| 1 cup | All-purpose flour |
| ¾ teaspoon | Baking soda |
| ½ teaspoon | Ground cinnamon |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Ground nutmeg |
| 1 cup | Quick-cooking oats; uncooked |
| ¾ cup | Raisins |
| \N \N | 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.