| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | La times, Latimes1 | 24 | servings | |
INGREDIENTS
| 1/3 | c | Butter |
| 3/4 | c | Light brown sugar; (packed) |
| 1/2 | c | Nonfat egg substitute -; (equivalent to 2 |
| Eggs) | ||
| 1/2 | c | Honey |
| 1 | ts | Vanilla extract |
| 1 1/4 | c | Flour |
| 1/4 | ts | Salt |
| 1 | ts | Baking powder |
| 1 | ts | Cinnamon |
| 3 | c | Rolled oats |
| 1/3 | c | Nonfat milk |
| 1/2 | c | Chopped dried carrots |
| 1/2 | c | Raisins |
| Nonstick cooking spray |
INSTRUCTIONS
Beat butter until light and fluffy. Beat in brown sugar. Beat in egg substitute, honey and vanilla. Sift together flour, salt, baking powder and cinnamon. Stir in oats. Stir into butter-honey mixture alternately with milk. Stir in dried carrots and raisins. Spoon by tablespoon onto baking sheet sprayed with nonstick cooking spray. Bake at 350 degrees 12 to 15 minutes. Yields about 2 dozen cookies. Each cookie: 147 calories; 82 mg sodium; 7 mg cholesterol; 3 grams fat; 27 grams carbohydrates; 3 grams protein; 0.24 gram fiber Recipe Source: Los Angeles Times - 10-28-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com Converted by MM_Buster v2.0l.
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