You can substitute your favorite dried fruit for the raisins.
|1/2||cup||(1 stick) light corn-oil spread (60 to 70% fat)|
|1 3/4||cups||all-purpose flour|
|2||-||large egg whites|
|1||cup||packed dark brown sugar|
|1||cup||quick-cooking oats, uncooked|
|Preparation - estimated cooking time: 20 minutes plus 16 to 18 minutes per batch plus cooling|
Preheat oven to 375 degrees F. Spray large cookie sheet with nonstick cooking spray.
In large bowl, with mixer at low speed, beat corn-oil spread and brown sugar until blended. Increase speed to high, beat until well combined, about 3 minutes. At low speed, add egg whites, egg, and vanilla, beat until smooth.
With spoon, stir in flour, oats, raisins, baking powder, and salt until combined.
Drop dough by heaping tablespoons, about 2 inches apart, on cookie sheet. Flatten dough into 3-inch rounds (dough will be very moist and sticky); for easier shaping, use slightly wet hands). Bake cookies 16 to 18 minutes or until golden. With pancake turner, remove cookies to wire racks to cool.
Repeat until all batter is used. Store cookies in tightly covered container.
Number of Servings: 18
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Recipe originally downloaded from Yahoo! Recipes.