Giant Raisin Oat Cookies
|Sugar||3⁄4 Cup (12 tbs)|
|Light corn syrup||1⁄3 Cup (5.33 tbs)|
|Margarine||1⁄3 Cup (5.33 tbs), softened (5 1/3 Tablespoons)|
|Grated orange peel||1⁄2 Teaspoon|
|Oat bran hot cereal||1 1⁄4 Cup (20 tbs), uncooked (Quaker)|
|All purpose flour||1 Cup (16 tbs)|
|Oats||1 Cup (16 tbs), uncooked (Quaker, Quick / Old Fashioned)|
|Baking soda||1⁄2 Teaspoon|
|Raisins||1⁄2 Cup (8 tbs)|
Heat oven to 350°F.
Beat sugar, corn syrup and margarine until light and fluffy.
Add egg whites and orange peel; beat until well blended.
Gradually add combined oat bran, flour, oats and baking soda, mixing well.
Stir in raisins.
Drop by scant 1/4 cups onto ungreased cookie sheet.
Gently press into 3-inch circle.
Bake 14 to 16 minutes or until light golden brown.
Cool 1 minute on cookie sheet; remove to foil.
Store tightly covered in freezer or at room temperature.