You can substitute your favorite dried fruit for the raisins.
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- Yields:
- 1
- Cook Time:
- 16 mins
- Total Time:
- 16 mins
- Cal/Serv:
- 115
Ingredients
- 1/2 c. light corn-oil spread (60 to 70% fat)
- 1 c. dark brown sugar
- 2 large egg whites
- 1 large egg
- 2 tsp. vanilla extract
- 1 3/4 c. all-purpose flour
- 1 c. quick-cooking oats
- 1 c. golden raisins
- 1 tsp. baking powder
- 1/4 tsp. salt
Directions
- Step 1Preheat oven to 375 degrees F. Spray large cookie sheet with nonstick cooking spray.
- Step 2In 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.
- Step 3With spoon, stir in flour, oats, raisins, baking powder, and salt until combined.
- Step 4Drop 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.
- Step 5Repeat until all batter is used. Store cookies in tightly covered container.
Serving size = 1 cookie
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