Oatmeal-spice cookies

Yield: 52 Servings

Measure 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
\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

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