Oatmeal-raisin hermits
42 Servings
Ingredients
| Quantity | Measure | Ingredient |
|---|---|---|
| 1½ | cup | All-purpose flour |
| ¾ | teaspoon | Baking powder |
| ¾ | teaspoon | Baking soda |
| ½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Ground nutmeg |
| 1¼ | cup | Brown sugar; firmly packed |
| 6 | tablespoons | Stick margarine; melted |
| 2 | tablespoons | Light corn syrup |
| 1 | tablespoon | Vanilla extract |
| 1 | tablespoon | Water |
| 3 | Egg whites | |
| 1⅔ | cup | Regular oats |
| 1⅔ | cup | Raisins |
| ⅓ | cup | Pecans; chopped, toasted |
| Vegetable cooking spray |
Directions
INSTRUCTIONS: Make sure the raisins you use are fresh and soft. Dry raisins will absorb the moisture from the cookie dough, making the cookies dry.Preheat oven to 350 degrees.
Combine first 6 ingredients in a bowl; stir well, and set aside. Combine brown sugar and next 5 ingredients (brown sugar through egg whites) in a large bowl; beat at medium speed of a mixer until well-blended. Stir in oats, raisins, and pecans; let stand 5 minutes. Stir in flour mixture.
Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray. Bake at 350 degrees for 12 minutes or until almost set.
Let cool 2 minutes or until firm. Remove cookies from pans; let cool on wire racks. Yield: 3-½ dozen (serving size: 1 cookie).
Recipe By : Cooking Light YEAR: 1996 ISSUE: March PAGE: 97 Posted to Digest eat-lf.v096.n186 Date: Sun, 13 Oct 1996 14:47:19 -0400 From: "Sharon L. Nardo" <snardo@...> NOTES : NUTRITIONAL INFORMATION: CALORIES 97 (24% from fat); PROTEIN 1.5g; FAT 2.6g (sat 0.4g, mono 1.2g, poly 0.8g); CARB 17.5g; FIBER 0.8g; CHOL 0mg; IRON 0.6mg; SODIUM 64mg; CALC 17mg