Oatmeal-spice cookies
52 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Ground cinnamon |
| 1 | teaspoon | Ground nutmeg |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground ginger |
| 1 | cup | Packed brown sugar |
| ½ | cup | Granulated sugar |
| ½ | cup | Stick margarine; softened |
| 3 | tablespoons | Corn syrup; light |
| 1½ | teaspoon | Vanilla |
| 2 | larges | Egg whites |
| 1 | large | Egg |
| 3 | cups | Quick-cooking oats |
| 1⅓ | cup | Raisins |
| Cooking spray | ||
Directions
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