Oatmeal-raisin cookies

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.

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