| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts, Cookies | 48 | Servings | |
INGREDIENTS
| 1 | tb | Molasses |
| 3 | Raw egg whites | |
| 1 | c | Dark raisins |
| 1 1/2 | ts | Vanilla |
| 1 | c | Light brown sugar; packed |
| 1 | c | Granulated sugar |
| 1/2 | c | Non-fat dry milk powder |
| 1/2 | ts | Cinnamon |
| 1 1/2 | ts | Baking powder |
| 2 1/2 | c | Quaker brand quick-cooking; rolled oats |
| 1 | c | All-purpose flour |
INSTRUCTIONS
WALDINE VAN GEFFEN VGHC42A Put molasses, egg whites and raisins into blender and blend on high speed just to mince but not to puree (about 5-10 seconds). Empty mixture into medium mixing bowl. With mixer beat in on medium speed each of the remaining ingredients, beating well after each addition, adding both the oats and flour in small portions. Switch to mixing spoon if dough becomes too stiff for mixer. Lightly spray cookie sheet with Pam and wipe off excess lightly with paper towel; any excess of the cookie sheet may burn while cookies are baking. You need only a very light film of the Pam just to keep cookies from sticking. Use 1 measuring teaspoonful of dough for each cookie and place 2" apart on prepared cookie sheet. Bake in preheated 350~ oven 6-8 minutes. Do not overbake. Cool on paper towels, removing from cookie sheets carefully. Source: Gloria Pitzer Posted to EAT-L Digest 26 Sep 96 Date: Fri, 27 Sep 1996 07:20:28 -0400 From: Lilia Prescod <lprescod@ITRC.UWATERLOO.CA>
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