| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Vegetarian |
Cookie |
30 |
Servings |
INGREDIENTS
| 1 |
c |
All-purpose flour |
| 1 |
c |
Quick-cooking oats |
| 1/2 |
c |
Sugar |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Ground cinnamon (I use nutmeg) |
| 2 |
lg |
Egg whites |
| 1/3 |
c |
Corn syrup |
| 1 |
ts |
Vanilla |
| 3/4 |
c |
Raisins |
|
|
No-stick cooking spray |
INSTRUCTIONS
Date: Mon, 22 Apr 1996 13:54:02 -0500 (CDT)
From: Mary Eberle <meberle@primate.wisc.edu>
In large bowl, combine flour. oats, sugar, baking powder, baking soda,
salt, and cinnamon. Stir together egg whites, corn syrup, and raisins. Add
to dry mix, stirring until all ingredients are moistened. Add raisins.
Dough works better if put in refrigerator for a few minutes. Drop dough by
heaping teasponnfuls onto baking sheet. Bake at 350 F for 8-10 minutes. Do
not overbake. Cool five minutes on baking sheet (at which time they will
set up nicely), then remove to wire rack to cool. Makes abouit 2 1/2 dozen
cookies.
My notes: I double the recipe. Cook on metal, not glass.
FATFREE DIGEST V96 #112
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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