| 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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