Yield: 52 Servings
|1½ cup||All-purpose flour|
|1 teaspoon||Baking soda|
|1 teaspoon||Ground cinnamon|
|1 teaspoon||Ground nutmeg|
|½ teaspoon||Ground ginger|
|1 cup||Packed brown sugar|
|½ cup||Granulated sugar|
|½ cup||Stick margarine; softened|
|3 tablespoons||Corn syrup; light|
|2 larges||Egg whites|
|3 cups||Quick-cooking oats|
|\N \N||Cooking spray|
Generous amounts of cinnamon, nutmeg, and ginger give this cookie its spicy kick. If you prefer a milder flavor, you can cut the amount of spices in half
Preheat oven to 350 degrees. Combine first 6 ingredients in a small bowl.
and set aside. Combine brown sugar and next 6 ingredients (brown sugar through egg) in a large bowl, and beat mixture at medium speed of a mixer until well blended. Stir in oats and raisins, and let stand 5 minutes. Stir in flour mixture. Drop dough by level tablespoonfuls 2 inches apart onto baking sheet with cooking spray. Bake at 350 degrees for 10 minutes or until lightly browned. Remove cookies from pans, and cool on wire racks.
Yield: 4½ dozen (serve size:1 cookie). Note: Store cookies in an airtight container for up to 1 week.
CALORIES 79 (24% from fast); FAT 2⅒ g (sat 0.4g, mono 0.9g; poly 0.7g); PROTEIN 1.5g; CARB 13.9g; FIBER 0.8g; CHOL 4mg; IRON 0.5mg; SODIUM 71mg; CALC
Recipe by: Cooking Light, September 1997, page 119 Posted to MC-Recipe Digest V1 #776 by Terry & Kathleen Schuller <schuller@...> on Sep 08, 1997