Oatmeal Raisin Cookies
|Non-stick cooking spray||1|
|Light corn oil spread||1⁄2 Cup (8 tbs)|
|Packed dark brown sugar||1 Cup (16 tbs)|
|Egg whites||2 Large|
|Vanilla extract||2 Teaspoon|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Quick cooking oats||1 Cup (16 tbs) (Uncooked)|
|Golden raisins||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
Preheat oven to 375°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.