| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables | Cookies, Desserts | 48 | Servings | |
INGREDIENTS
| 3/4 | c | Firmly packed brown sugar |
| 6 | tb | Margarine; softened |
| 1/4 | c | Sugar |
| 1 | Egg | |
| 6 | tb | Skim milk |
| 1 | ts | Vanilla extract |
| 1 | c | All-purpose flour |
| 3/4 | ts | Baking soda |
| 1/2 | ts | Ground cinnamon |
| 1/4 | ts | Salt |
| 1/4 | ts | Ground nutmeg |
| 1 | c | Quick-cooking oats; uncooked |
| 3/4 | c | Raisins |
| Vegetable cooking spray |
INSTRUCTIONS
Cream first 3 ingredients at medium speed of an electric mixer until light and fluffy. Add egg; beat well. Add milk and vanilla; beat well. Combine flour and next 4 ingredients; gradually add to creamed mixture, beating well. Stir in oats and raisins. Drop dough by rounded tablespoonfuls onto baking sheets coated with cooking spray. Bake at 375 degrees for 9 minutes or until lightly browned. Cool on wire racks. Per serving: 55 Calories; 2g Fat (27% calories from fat); 1g Protein; 9g Carbohydrate; 4 mg Cholesterol; 51mg Sodium NOTES : Rebecca Treadwell, of Birmingham, Alabama, was an intern in our Test Kitchens one summer. She left us with this tasty treat from her own files. Recipe by: Cooking Light, June 1994, page 98 Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Sep 15, 98, converted by MM_Buster v2.0l.
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