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Nutrition Facts

• • Calories: 95
  • Fat: 1g
  • Saturated Fat: 0
  • Cholesterol: 4mg
  • Sodium: 36mg
  • Carbohydrates: 19g
  • Fiber: 1g
  • Protein: 2g

Ingredients

• • 1/2 cup reduced-fat, trans fat free margarine
  • 3/4 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 2 large egg whites
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 2 cups Irish quick-cooking oats, uncooked
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 1 cup raisins

Preparation

• • 1. Preheat oven to 375°. Lightly coat baking sheets with nonstick cooking spray.
  • 2. In a large bowl, with mixer at low speed, beat margarine and sugars until blended. Increase speed to high and beat until well combined, about 1 1/2 minutes.
  • 3. At low speed, add egg whites, egg and vanilla and beat to combine well.
  • 4. In a bowl, combine flours, oats, baking powder, cinnamon, salt and raisins. Gradually add dry mixture to the egg mixture and stir until combined.
  • 5. Drop dough by rounded teaspoonfuls, about 2 inches apart, on baking sheets. Flatten dough into rounds (dough will be very moist and sticky; for easier shaping, flatten with a spoon sprayed with cooking spray).
  • 6. Bake cookies for 13 to 15 minutes, or until golden. Transfer cookies to wire racks to cool. Cookies will keep about 1 week stored in a tightly covered container.

Nut Allergy: If you have an allergy to nuts or nut products, read the packaging, labels, warnings and directions for all ingredients in this recipe to determine whether the non-nut ingredients in this recipe were manufactured in a plant that processes nut products. We recommend that you do not solely rely on our information. For additional information about a product, please contact the manufacturer.