| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | Drop, Cookies | 30 | Servings |
INGREDIENTS
| 1/4 | c | Lower fat margarine |
| 1/2 | c | Sugar |
| 1/2 | c | Firmly packed brown sugar |
| 2 | Egg whites | |
| 1/2 | c | Skim milk |
| 1 | ts | Vanilla extract |
| 2 | c | Quick-cooking oats; or old fashioned (uncooked) |
| 1 | c | Flour |
| 1/3 | c | Unsweetened cocoa |
| 1 1/2 | ts | Baking powder |
| 1 | c | Raisins |
INSTRUCTIONS
OVEN: 350 Lightly spray cookie sheet with nonstick vegetable cooking spray. Beat margarine, sugars and egg whites til creamy. Add milk and vanilla; beat well. Combine oats, flour, cocoa and baking powder and add to creamed mixture. Stir in raisins. Drop batter by rounded measuring tablespoonfuls onto prepared cookie sheet. Bake 10 to 12 minutes or til just set. Cool 1 minute on cookie sheet. Remove to wire rack; cool completely. Store tightly covered. Recipe By : Low Fat-No Fat Cooking Fall 1996 GCR Publishing p.27 Posted to JEWISH-FOOD digest V96 #65 Date: Sun, 27 Oct 1996 21:45:57 -0500 From: Linda Shapiro <[email protected]>
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